YMCA farm-to-table dinner prevails under dry skies

By Douglas McCulloch | Jul 22, 2017
Photo by: Douglas McCulloch Martha Yules was served the first lobster of the night.

There were no thunderstorms, torrential downpours, or power outages at this year’s YMCA farm-to-table fundraiser – just plenty of lobster.

The eighth annual fundraiser to benefit the Dartmouth YMCA’s Annual Campaign didn’t feature any of the weather surprises of last year, much to the delight of guests and staff.

“It’s our largest fundraiser of the year,” said Executive Director Mike Mahoney. “All proceeds go to help people in need who cannot afford the Y experience.”

Some of the proceeds go toward funding the annual support campaign, which helps people afford a YMCA membership, summer camp tuition, or a program cost, Mahoney said. Proceeds also support the YMCA's Sharing the Harvest Community Farm, located on the Gulf Roda site.

As part of the food-to-table theme, ingredients and drinks were all sourced locally; Dartmouth-based Cape Quality provided the lobster, and Black Bass Grill catered. The dinner was held outside, overlooking the farm that provided the produce for nearly every dish.

“I know ‘unique’ can be an overused word, but this Dartmouth YMCA is the most unique YMCA in the country,” said YMCA Southcoast CEO James Scherer, pointing to the farm as one of its most valuable assets.

The farm-to-table dinner relies on the YMCA’s staff and volunteers. They range from the local Board of Directors, to younger camp counselors and youth volunteers on hand to plan and execute the day’s events.

Overseeing the cooking of the lobsters and food was Skott Rebello from Dartmouth Fire District No. 1. Although he doesn’t use all of the staples of a traditional New England clambake – like rocks to line the fires beneath the three lobster pots – due to the massive manpower needed and public safety concerns, he used the most necessary ones, like seaweed, to cook 130 lobsters in under an hour for the hungry guests.

Board member Karen Costa was in attendance along with her 16-year-old daughter Sarah. Through her mother’s involvement with the YMCA, Sarah decided to help out and served on this year’s Farm to Table Committee.

The dinner also included a silent auction, and donations from nearby businesses.

Skott Rebello (right) managed the baking of the lobsters. (Photo by: Douglas McCulloch)
Paulina Arruda, Karen Costa, and Sarah Costa. (Photo by: Douglas McCulloch)
Denne and Rick Ziegler dance to music by Putnam Murdock. (Photo by: Douglas McCulloch)
Raquel Ellis, Sue Pacheco, Paula Medeiros, and Christina Psichopaidas. (Photo by: Douglas McCulloch)
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