RSYP's Culinary Dinner Puts Fundraising on the Menu
The annual culinary celebration served as a demonstration of RSYP's mission, accomplished.
RSYP Executive Director Ananda Timpane and Rita Kasky
If the meal at the annual culinary celebration for the Railroad Street Youth Project is any indication, the culinary arts world is in good hands. On Monday, Dec. 3 at Crissey Farm in Great Barrington, Mass., the menu — mashed potato cake with smoked trout, grilled beef strip loin and chocolate cake among the plates — was planned and prepared by students in the Railroad Street Apprenticeship Program. Founded in 2006, the program’s mission is to empower young people by supporting youth-inspired projects that promote responsibility, self worth and intergenerational communication. More than 200 young people have participated in one of RSYP’s many Apprenticeship programs, and the student chefs, mentored by leading restaurant professionals in the Berkshires, showed off the skills they’ve learned that just might lead to a fine job opportunity. The “front of house” was packed with supporters, who, via an auction, raised $60,000 (including the $25,000 match from an anonymous donor), which will go a long way in supporting RSYP programming.
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Matteline deVries-Dilling, founder of Lite Brite Neon, one of the evening's honoree of this year's Upstate Benefit adresses the gala from the Caboose's caboose.
- Karen Pearson. Courtesy Art Omi.
Olana senior vice president and landscape curatorMark Prezorski, president Sean Sawyer, The evenings honoree Kristin Gamble and New York State Assemblymember Didi Barrett.
- Oxygen House Photo
