Two very different restaurant fundraisers this week bought a literal boatload of help for Haiti.
First up: The $125-a-head, six-course meal at Rioja on Monday night wound up raising $21,518 for Project C.U.R.E., which the Denver-based non-profit will leverage into a forty-foot container of medical relief for Haiti with a value of $400,000. In an amazing act of generosity, seven chefs -- including Max Mackissock of the Squeaky Bean, Jennifer Jasinski of Rioja and Bistro Vendome, Yasmin Lozada-Hisson and John Broening of Duo and Olivea, Alex Seidel and Blake Edmunds of Fruition and Travis Vaughn of Frasca -- donated time (taking it away from their own restaurants) and product to the effort, so that every penny could go to the cause.
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But doing good doesn't have to involve such elaborate preparations.
Last night, Steuben's and Vesta Dipping Grill offered a good example of how quick a fundraising campaign can be. The sibling restaurants tweeted that they would be donating 10 percent of the Tuesday night take to Share Our Strength's relief efforts in Haiti, a few regulars put it on Facebook, and the effort raised a fast $2,000.
But then, as Steuben's Gina Gerstner pointed out, "Tuesdayis meatloaf night."
Find more ways to get out and help out Haiti here.