Hollywood Under The Stars returned to the Paramount lot benefiting St. Vincent Meals on Wheels at the end of June. Emceed by Doug Savant and Fox News Anchor Susan Hirasuna, the gala presented Martin Sheen with the “Vincent’s Heart Award” from the Daughters of Charity, whose order founded St. Vincent Meals on Wheels. Sheen received the award for his support of St. Vincent Meals on Wheels, along with other philanthropic organizations, and for “standing in solidarity with those who have been forgotten and discounted.”
St. Vincent Meals on Wheels is the largest privately funded senior nutrition program in the country, delivering over 100,000 meals a month to at risk seniors in their homes. With a staff that includes a registered dietician and a chef, meals are tailored to each client’s specific dietary needs. For some seniors, St. Vincent Meals on Wheels also offers them a valuable social connection. Hollywood Under The Stars Gala provides the perfect opportunity to support this amazing cause while sampling treats from local eateries.
Chef Isaias Peña, Caruso Regional Executive Chef of Hank’s and Qué Padre in Palisades Village, was the first ever Host Angel and Culinary Ambassador for the event, he introduced the line up of participating Chefs to the stage to a warm welcome from the crowd. Chef Peña served up Hank’s Single Burger with Tillamook Cheddar, Butter Lettuce, Tomato, White Onion and House Sauce. Chef/Owner Nika Shoemaker-Machado of Georgia’s Restaurant returned to the gala, showcasing their Shrimp and Grits, prepared with Creole Seasoning and Bell Peppers, served alongside Cornbread and Honey Butter. Chef Gino Angelini of Angelini Osteria, was also on hand carving up Porschetta served with a gooey Eggplant Parmesan. Smoke City Char Bar presented a Smoked Brisket Arancini served atop a Spice Tomato sauce with Truffle, Parmesan and Parsley.
Chef Robert Fry of Evil Twin showcased Shrimp Ceviche with Smoked Peaches and Summer Herbs, and Stuffed Baby Patty Pan Squash with Farro, Tomato and Zucchini. Tesse was in attendance with an Onion Ring topped with Tartar Sauce filled with Potato Foam and and finished with Espelette. Arth Bar + Kitchen spotlighted their Butter Chicken and Chana Masala served over Basmati Rice. Pez Cantina offered up an interesting dish of Hickory Smoked Steelhead Rillette over a Crispy Forbidden Rice Cake. It was delicious! Rounding out the savory offerings was Wolfsglen, who featured Brown Butter Labneh with Za’atar, Feta and Pita and a Mushroom Arancini.
For sweets, Läderach Chocolatier Suisse, were back with a sampling of their hand broken, premium chocolates sourced directly from Switzerland, including Milk Chocolate with Hazelnuts, Dark Chocolate with Almonds, and my favorite, White Chocolate with Strawberries. Bertha Mae’s Brownie Company brought a large selection of Brownies, including Sea Salt Caramel, Mint Chocolate and Cinnamon Chip. Hotcakes Bakes featured two different Parfaits, Key Lime and Triple Berry, while Etoile Filante Patisserie presented a selection of Classic French Macarons, and Lark Cake Shop brought Chocolate Mousse and Red Velvet Mini Cupcakes.
Entertainment was provided by the des Bois All Stars, who kept the party going with classic hits. There was also a silent auction and raffle featuring gift baskets and unique experiences.
Though you will have to wait until next years Gala to experience a Night Under The Stars on the Paramount Lot, you can still make a donation to St Vincent Meals on Wheels and learn more about this valuable organization.