Apr 12, 2019
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Meet: Sara Pandolfi
Sara Pandolfi, otherwise known as SaraDISH on social media, has become a great friend and supporter of Left Bank. As President of Sara Pandolfi & Co., a boutique fundraising and marketing consulting firm, she is also the Executive Producer of From Farm to Tray (you can purchase tickets here), a fundraising event for the Holy Apostles Soup Kitchen.
Before Sara entered the philanthropic world, she was a social worker in New York City. Twelve years ago when Sara first moved to NYC from LA, she earned a masters degree in social work from Columbia University and then oversaw an afterschool prevention program for at-risk teens in Staten Island.
"It was such a fun, rewarding and dynamic job but it was unsettling to know that our programs were always at jeopardy of losing government funding," says Sara. This is when she decided to transition from social work to fundraising and started volunteering her time working with non-profits she felt strongly about.
Sara then went back to school to get a Master of Science degree in Philanthropy and Fundraising at NYU. She has since started her own consulting company that works with both non-profit and for profit companies. She addresses a company's organizational needs and creates strategies for them to implement to meet those needs. She helps non-profits with fundraising, cultivation, gaining supporters, raising awareness among the community, and introduces them to new perspective supporters.
We talked to Sara more about what she does and what projects she's working on:
What made you want to purse Fundraising and Philanthropy as a career?
After leaving my career in social work, I began volunteering for a charity located in the financial district that empowers at risk youth and helps them secure with paid internships. My first fundraising experience was serving on their gala's host committee of their gala. My roles was to help fundraise and achieve a set financial goal. I was really excited to achieve and surpass by goal by 400%! That definitely ignited my interest in fundraising.
What aspects of your job as a development consultant do you enjoy the most?
What I love most about my job is the opportunity to work with a variety of clients who all have very special and distinct needs. My clients are really passionate about their organization's mission and vision. This makes it more exciting for me to help them achieve their goals.
What are some challenges others don’t expect about non-profits?
I think the challenge with many non-profit is maintaining diverse and consistent funding streams. Making the most out of a limited budget forces us to be as resourceful as possible and that’s something I’ve been teaching my clients. Also, activating a key group of dedicated supporters through skills-based volunteerism can prove to be incredibly beneficial to charity’s campaign or specific project. Companies are becoming more mindful of that and are incorporating employee volunteersim into their social responsibility. That’s one of the reasons why From Farm to Tray is such a successful campaign, thanks to the help of our core group of volunteers and corporate partners.
How did you meet our owner/chef Laurence Edelman?
When Left Bank first opened, Steve, my husband, and I used to go there all the time. The food is so good and the ambiance is so cozy, warm and welcoming. We really loved being there and still do! Chef Laurence and I knew of each other but never met and then through the power of social media we actually met in person at the first From Farm to Tray benefit in 2013. I didn’t have a team working with me back then, only a volunteer host committee, including my foodie bestie Nadine (gastronami). She helped me identify chefs that we wanted to introduce to the soup kitchen and to the benefit. We started engaging people that we had relationships with who shared the same values as the sustainable theme of the benefit, and of course, had a passion to help fight hunger. Naturally, we thought of Laurence because we love Left Bank's concept: a family-friendly place for the community, like Cheers where everybody knows your name! Also, Laurence’s sustainable practices complimented our event’s theme. Nadine invited Laurence to the benefit and that was the first time I met him in person. What’s really exciting form that experience was that Chef Laurence was the first chef to sign up for last year’s event. Since then, we formed a great and deeper relationship with Laurence. We love the Left Bank family, they always make us feel so special.
What are you looking forward to about the May 21st #FarmtoTray benefit? How will it differ from last year?
I’m looking forward to raising more money and increasing the visibility of Holy Apostles Soup Kitchen to the culinary community and beyond. What we are doing differently this year is introducing a coffee station sponsored by Stumptown, which will feature hot and cold coffee. We love their products so we’re really excited about that.
We have a new partnership with C-CAP thanks to our friend and fellow Featured Chef Yvan Lemoine of Bodgea Negra. C-CAP alumni will assist each chef the evening of the event with sorting and prepping their ingredients for the sustainable menu. We also have a new restaurant partner this year, Executive Chef PJ of Costata and Ai Fiori Calapa. And this year we have expanded out partnership with Epicurean Group from Catering Partner to also hosting the VIP Reception. Chefs Gabe & Katherine Thompson and Wine Director Joe Campanale of Epicurean Group are preparing a special treat for our VIPs, including an exclusive book signing for Platinum level VIPs.
Any surprises that we should be looking forward to at this year's #FarmtoTray?
This is the first time we’re introducing an honoree at From Farm to Tray. Steve Pandolfi (aska Estevino “the man behind the DISH”) and Don Terwilliger of dcc will be honored for their efforts in building awareness of Holy Apostles Soup Kitchen. In 2013, dcc played an integral part in launching From Farm to Tray and activating its community of clients, vendors and employees to raise more than 50% of the $335,000 in cash and in-kind gifts to date. We are very grateful to Steve and Don for their efforts. And I’m especially proud to have a husband that cares so much about addressing the issues of hunger in our community.
Any challenges with planning an event like #FarmtoTray?
The beauty of this benefit is that nearly all aspects of the event production is donated, including our chefs’ ingredients from Whole Foods, print and design by dcc and OTTO NY, staffing by Startwood Hotels & Resorts, and much more. Conversely, the biggest challenge is getting these items donated and finding skills-based volunteers to help with the production and execution of the event.
This year we have named Dennis Warlick as Chairman of the Host Committee. Dennis has gone above and beyond the call of duty to support all aspects of fundraising and marketing for the event, including supporting our volunteers’ fundraising efforts, creating a beautiful slide show for the large screen at the event, producing marketing material, and launching our first online and mobile silent auction. Dennis has proven to be a phenomenal leader and has made such significant impact in our fundraising efforts.
I’m also very thankful to have the support Michael Ottley, Director of Operations at Holy Apostles. Michael is responsible for the creating the magic at the event, among many other things. Being a graduate of CAA and having an extensive career in hospitality certainly prepared Michael for taking on the challenge of making this volunteer-based production look as seamless and professional as it does. And of course, I am incredibly thankful to Kerri Charas, Associate Producer, and our volunteer Host Committee for all their efforts in making this benefit successful year after year.
Tell us about your upcoming projects aside from #FarmtoTray.
I’m working with Emily Luchetti, Board Chair of the James Beard Foundation and Chief Pastry Officer of San Francisco based Big Night Restaurant Group, #dessertworthy movement. I’m excited about this campaign because I believe in its core values and mission – to use social media to empower individuals to make healthier lifestyle choices and to be mindful of their sugar and dessert indulgences. The campaign is currently on twitter @dessertworthy and on Facebook & Instragram @dessertworthymovement.
A dinner worth leaving the city for at 17 Summer Restaurant: Lodi, NJ
Last weekend Estevino, some friends and I ventured out to Lodi, NJ to support a family start-up with the launch of 17 Summer Restaurant.
The menu at 17 Summer Restaurant is hyper-seasonal and changes every 6-8 weeks. Executive Chef Joseph Cuccia believes everything that can be made in house must be made in house. The open kitchen concept leaves nothing to the imagination, “We want to feed your soul, excite your palate and entertain you” – Owner, Jenna Cuccia.
Chef Joseph celebrates each ingredient using classic technique and paying very close attention to detail. This is what elevates the dining experience at 17 Summer Restaurant. We ordered a few starters to share and individual entrees. I seriously could not get enough of the Manila clams and chorizo, eggs in purgatory and spaghetti with clams. For my main course I devoured the veal chop and still managed to steal a few bites of my friends delectable rabbit sugo with pappardelle. We ended the evening with the delicious pecan pie and the heavenly blueberry cheesecake.
What a feast! Definitely worth escaping the city just to experience this fine dining concept transform into a neighborhood setting. 17 Summer Restaurant is warm, enticing, and a true culinary experience – an absolute neighborhood gem.
TONIGHT, owners Jenna and Joseph Cuccia will be vying for an investment from world-renowned restaurateur Joe Bastianich and celebrity chef Tim Love on CNBC’s hit show Restaurant StartUp.
We first met owners Jenna and Joseph Cuccia in 2014 when they supported Holy Apostles Soup Kitchen’s From Farm to Tray benefit. I was touched by their generosity and genuine compassion to feed the hungry and to help those in need. We look forward to returning to 17 Summer Restaurant soon to share the special experience with Lil Mama and our east coast family.
For further information about 17 Summer Restaurant please visit 17SummerRestaurant.com. Please call 973-928-4780 to make a reservation.
Dine out for a cause at Left Bank NYC - Tuesday, October 14th 5-10pm
Our good friends at Left Bank are generously donating 50% of all food sales on Tuesday, 10/14 to the White Ribbon Alliance for Safe Motherhood, a global nonprofit that unites citizens to demand the right to a safe birth for every woman, everywhere.
If you work or live in the city consider dining at Left Bank on Tuesday and know that your meal will help support this special charity. For reservations visit open table or call 212-727-1170.
For those interested in an exclusive VIP dining experience contact Left Bank for limited seats in their private dining room.
Left Bank
117 Perry St (corner of Greenwich st and Perry st) New York, NY 10014
http://leftbanknewyork.com/
212-727-1170
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Recap of #FarmToTray Live Twitter Chat on 5/8
We had a great discussion yesterday about all things about the upcoming event From Farm To Tray. Sara Pandolfi, Executive Producer of From Farm To Tray hosted and was joined by guests Michael Ottley, Director of Operations of Holy Apostles Soup Kitchen and Chef Laurence Edelman, one of the featured chefs of From Farm to Tray. Read below to see what we tweeted about if you missed it.
@SaraDISHnyc: Welcome everyone to our live #FarmtoTray chat! We’re so excited to have @HolyApostlesNYC @LeftBankNYC @michael_ottley here.
@HolyApostlesNYC: @SaraDISHnyc @LeftBankNYC @michael_ottley So glad to be here! We can't wait for #FarmToTray next Thursday!
@LeftBankNYC:@HolyApostlesNYC @SaraDISHnyc @michael_ottley Before we start, can you tell us more abt #FarmToTray Sara?
@SaraDISHnyc: @LeftBankNYC @michael_ottley #FarmtoTray is sustainable food benefit for @holyapostlesNYC. We receive support from @wholefoodsnyc and NYC chefs to raise awareness & much needed funds to feed hungry New Yorkers. @holyapostlesnyc is NY’s largest emergency food program serving 1000+ hungry everyday! #farmtotray
Last night I surprised Estevino with a #healthy dinner. Grated Parmigiano & tomatoe stuffed #chicken breast covered in grated flaxseed, Hungarian paprika, dried basil, & crushed red pepper. On the side I mixed up a little kale marinated in extra virgin olive oil, with feta and tomatoes, and black beans with #island #hotsauce. The hot sauce was so hot that we added Greek yogurt to neutralize the heat. Tasty and healthy. Chicken by @omahasteaks - juicy and tender, baked in the oven at 350 for 25 minutes.
HealthyDISH by Estevino
Every now and then the SaraDISH family tries to cook a healthy meal at home to balance out the many deliciously dangerous meals we consume in NYC and throughout our travels.
Estevino stepped outside the pizza & pasta box to prepare an incredible pan seared Alaskan salmon with Citarella cajun fish rub. He seared one side for three minutes, then the other for two, and then masterfully placed it on the plate aside brown rice, avocado and a ginger mixed green salad with sliced almonds. Estevino offered a warm edamame with sliced almonds for a tasty and healthy side dish.
If you make a similar dish at home, share your pics on SaraDISH.com or on our Facebook Page.
Happy & Healthy Eating!!!