Media Contact: Michael Shepherd- 1-706-878-8020
How do you thank a hospital for savings your sons life?
Chef Michael Shepherd is cooking up a fund raising dinner for Children’s Healthcare of Atlanta at Nacoochee Grill on April 14, 2011.
Two years ago. Helen based Chef Michael Shepherd faced a parents worst nightmare- his four month old son stopped breathing.
Miles had been running a high fever for several days, but staff at local emergency rooms dismissed it as a cold and sent them home.
Shepherd and his wife (Araceli) were able to get the baby breathing again, and the local hospital was alarmed enough to have him airlifted by helicopter to Scottish Rite Hospital, part of the Children’s Healthcare of Atlanta (CHOA) network. The Scottish Rite medical staff went to work and saved Miles’ life.
“These people truly worked miracles,” Says Shepherd, who is preparing to celebrate the second anniversary of Miles’ recovery.
Shepherd was overwhelmed by the loving environment that he and his family found at Scottish Rite, In addition to the exceptional medical care. The hospital also covered the cost of the treatment since Shepherd did not have health insurance at the time.
Now Shepherd is preparing to give something back to Scottish Rite in the best way he can.
On April 14, 2011 he is cooking a gourmet dinner at the Nacoochee Grill in Helen, Georgia and donating the proceeds to Scottish Rite.
Unlike may charity dinners, which charge hundreds of dollars for a piece of rubber chicken, Shepherd is asking $60 per person for a five course meal featuring Halibut and Ossobucco Rustica entrees ( to name a few dishes) and accompanying wines.
That’s right – $60. And every dollar will go to CHOA because all of the contributing vendors- the restaurant, wineries, the bakery, coffee provider and assisting chefs are donating their services for this special night.
“I don’t have $2.5 million a day to give to CHOA- which is what is costs to run the hospitals,” Says Chef Michael. “What I do have is the ability to cook. And I have the support of the members of our local hospitality industry. Together, we are working as a community to raise money for the local hospital.”
“In these difficult financial times when many families don’t have health insurance, as I didn’t in 2009, we want to make sure that every child gets the medical care and treatment they need.”
Miles Shepherd spent two weeks in the Scottish Rite Neonatal intensive care unit. He had a partially collapsed lung, ear infection and Branculitious – the swelling of the small airways in the lungs. The staff also determined he was lactose intolerant, which contributed to his general discomfort.
Today he is a thriving two year old with no memory of that harrowing time. “He is everything to me,” says Shepherd. “He is just an amazing kid.”
If you cant make it to the charity dinner you can donate to CHOA in the name of Food for our Future by simply making a check out to Children’s Healthcare of Atlanta and in memo portion of check write Food for our Future. Make the envelope out to Attn: Kate Myers 1687 Tullie Circle Atlanta, Ga 30329.
Food for Our Future – A benefit for Children’s Healthcare of Atlanta is supported by the following companies and individuals who are donating their products and services.
- Nacoochee Grill Restaurant – (April Akin, General Manager)
- Nacoochee Grill Restaurant – (Tony Williams, Sous Chef)
- Habersham Winery
- PFS Miltons Food Service
- Yonah Mountain Winery
- Blackstock Winery
- Sautee Nacoochee Winery
- Paul Rampulla (Food and Beverage Director, Habersham Vintners)
- Chef Daryl Shular (Corporate Chef for PFS Miltons and Culinary Olympian)
- Jeff Morris (Chef and Owner Copper Pot Restaurant )
- Carol Williams (Owner and Cake Designer Razzle Dazzle Bakery)
- Forest Graves (Jumpin Goat Coffee)
- Inland Seafood
1st Annual Food for Our Future Charity Dinner for CHOA
- Amuse: Coquille St. Jaques re-imagined; By: Tony Williams (Sous chef at Nacoochee Grill)
- Cold appetizer: Tuna crudo rolled in black olive salt with parmesan arancini cake, prosciutto di san daniele chip, red wine syrup, balsamic reduction, extra virgin olive oil and petite basil; By: Michael Shepherd (Executive Chef of Nacoochee Grill and Founder of Food for Our Future)
- Hot appetizer: Roasted pheasant and caramelized onion spring rolls, edamame succotash and kabayaki sauce; By: Jeff Morris (Executive Chef and Owner of the Copper Pot)
- Fish: Poached halibut, shellfish mousse, warm king crab terrine, roasted salsify – cauliflower silk, foamed lobster hollandaise, yellow pepper and meyer lemon gelee, petite herb salad and caviar; By: C.E.C. Daryal Shular (Corporate Chef for P.F.S. Food Service and Culinary Olympian)
- Meat: Ossobuco rustica, fire grilled mire pouix, pan sauce and artisan foccacia; By: Paul Rampulla (Food and Beverage Manager for Habersham Vitners, Executive Chef and General Manager of The Village Tavern and Pizzeria)
- Dessert: Local honey and orange marmalade filled chocolate cakes covered in rich dark chocolate ganache; By: Carol Williams (Chief Cake Designer, Baker and owner of Razzle Dazzle Bakery)
- Coffee: Jumping Goat Coffee courtesy of Forrest Graves (Owner of Jumping Goat)
- Service: Led by April Akin (General Manager of Nacoochee Grill)
Each course is being paired with a wine from one of the following wineries: Habersham Winery, Yonah Mountain Winery, Black stock Winery and Sautee Nacoochee Winery
Date : Thursday April 14, 2011
Cost: $60 per person (100% of money taken in will be donated to CHOA)
The pink morning sky reflecting on the new snow was breathtaking this morning … Lily was a happy snow dog once more.
My sweet and talented sister Chris sent me the most wonderful present in the mail from Kentucky! NEW SOCKS!
A group of ladies were visiting on the deck, enjoying the sunshine and Judie’s latest art … A”door”able art! She’s taken old cupboard doors and painted them with pretty botanicals … and she’s got lighted branches everywhere! Some of the lights even go under water!
After spending a week in the frozen north, with plenty of snow, you’d think I’d had enough of the white stuff for a while … but nope, I can’t wait for it to start falling.
Looking at the bright blue sky, I nearly missed the hidden treasure among the branches …
Here’s the closeup of the branches above … a hummingbird nest!
It’s playing on the computer while I’m working, on the TV when I’m not, in the car, and even on the cellphone (Fred Waring and the Pennsylvanians), while I’m in between any of those.
The man stopped with the boy at his heels and turned to pull something out of the truck bed … the boy reached up to help, and they carefully lifted out a bright red shiny two wheeler … and set it on the ground. It was a beautiful bike … well loved, but now outgrown.
I am *so* fortunate, and have countless things to be thankful for. A few from my list …
(yes, we actually sang it in the car on the way) to grandma’s house for a huge traditional dinner with all the fixin’s … sigh. Good memories.
From 10AM – 4PM on Saturday, December 4.
Inside was a painting like none other … painted just for me, by my most favorite artist … Tia the Elephant.
Tom did it. Combining his photography and wedding expertise, Tom McCool (Image Control and ICP Weddings) has taken over Magnolia Terrace Wedding Chapel and Conference Center in Helen (1 mile north of Helen on Highway 75 Alternate … across the road from the new Goats on the Roof).
