Fundraiser Funny Quotes

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

According to the Giving USA Foundation Annual Report on Philanthropy for the Year 2017, total giving in the United States in 2017 was $410.02 billion. Of that sum, individual giving (including bequests) accounted for $322.35 billion or just under 80 percent of all giving, with corporations accounting for about 5 percent ($20.77 billion) and foundations adding about 16 percent ($66.90 billion). It’s funny how the Pareto principle works, isn’t it?

Acknowledgments You hold this book in your hands ◆ because Bonnie Nadell and Austen Rachlis, no matter how many bananas drafts they read (and boy were they bananas), saw what this book could be, and helped me to see it too. Because Naomi Gibbs saw it and brought it fully into itself, and was a joy to work with, like everyone at Houghton Mifflin Harcourt: Larry Cooper, Chrissy Kurpeski, Liz Anderson, Michelle Triant, among others, who took my weird visions and made them manifest, and beautiful. And because Andrea Schulz, years ago, when she first heard about my day job, said, Oh, you should definitely write about that. Thank you, Kayla Rae Whitaker and Amber Sparks, for your words and your kindness. You hold this book because I lived in Boston for eleven years and worked in both fundraising and finance, and had a LOT to process. Thank you, MGH and the Prospect Research Team (2010–2014), especially Angie Morey. I loved the work, but I loved working with you all even more. You are an astounding group of human beings. Thank you, Michael and Deanna Sheridan, Wendy Price, Barry Abrams, Heather Heald, and Eddie Miller, for the years before MGH, the days of RFPs and BlackBerrys (those who know, know). I didn’t always love the work itself, but working with you was a gift, and it changed my life. Thank you, Grub Street, which I am thrilled to work for still; thank you to Michelle Hoover, Alison Murphy, and Chris Castellani, and to all the thoughtful, visionary, funny, and immensely talented writers and people in the Grub universe.