Chef Paul Capel, recognizing the growing need faced by Project HOPE Food Bank, decided to leverage his culinary skills and his restaurant, Poached, to give back to the community. Poached, primarily a breakfast and brunch family-style venue, hosted its inaugural culinary event aimed at supporting Project HOPE.

The event featured a decadent five-course meal, showcasing culinary delights such as citrus-dusted spicy tuna with roasted pineapple salsa, coco and coffee-dusted beef tenderloin, along with the crowd favorite, cauliflower puree alongside bacon wrapped loli pop lamb chop. Each course was expertly paired with wines to accentuate the flavors, creating a memorable dining experience for attendees.

In addition to indulging in delicious food and wine, guests were entertained and informed by wine enthusiasts, adding an extra layer of enjoyment to the evening. Chef Paul expressed his commitment to hosting more events like this in the future, emphasizing his dedication to giving back to the community.

Ted Thompson, representing Project HOPE Food Bank, expressed gratitude for being chosen as the beneficiary of the event. He highlighted how the proceeds from the dinner would make a significant impact, providing support to seniors, children, and families who are struggling to put food on the table.

Through initiatives like these, Chef Paul and Poached exemplify the power of combining culinary passion with community support, making a meaningful difference in the lives of those in need. You can visit Project HOPE food bank at www.projecthopefoodbank.org and Poached, at www.poachedhs.com.