A recipe for solidarity
As part of Para la Naturaleza’s fifth annual fundraiser, a double event was held on November 11 and 12. Proceeds from the event supported the Para la Naturaleza Solidarity Fund and the recovery of communities and farmers affected by Hurricane Fiona. Seasons was the theme of this year’s event, which incorporated the flavors and colors of Puerto Rico throughout the seasons.
Seasonal ingredients inspired six prestigious chefs’ recipes created during the virtual event on Friday, November 11. Our chef duos this year included: Gabriel Hernandez of Verde Mesa & Martin Louzao of Cocina Abierta, Francis Guzmán of Vianda & Lucía Merino of Lucía Patisserie, Natalia Vallejo of Cocina al Fondo & María Grubb of Underground Dining Club.
Attendees came from around the world, including Puerto Rico, California, Texas, Massachusetts, and even Guam. The virtual experience included a box featuring three ingredients. It also had a bottle of Don Q Reserva 7, and the mixers needed to prepare the cocktails, donated by Serrallés Distillery as part of the virtual experience.
They also received coffee from Hacienda San Pedro, goat cheese Lucia, coconut, passion fruit macaroons dipped in dark chocolate from Lucía Patisserie, breadfruit “tostones” from PRoduce! and a set of recyclable bamboo cutlery. In addition to these items, we created WhatsApp groups for our featured chefs to help everyone prepare for the event.
Over 220 guests attended the in-person event the following day at Hacienda La Esperanza in Manatí. At the event participants attended one of three interactive workshops, where they learned how to make preserves with Montemar, grow food and herbs in small spaces with Desde Mi Huerto, and work with natural pigments with Trama. Once again, the chefs created an impressive menu using seasonal ingredients.
Both events were well attended and featured the support of Board members, including César Alvarado, who graciously served as Master of Ceremonies on both occasions. Para la Naturaleza also featured a young donor (35 years old and younger) pricing option at $100 to encourage access to the event.
For those that were unable to attend either event, a digital component is still available. Here you’ll find all the live cooking demonstrations by the chef duos, recipes, and a seasonal produce calendar. Contributions are triple matched by a generous donor to reach our $250,000 goal.
Get your digital box here
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