By Jesús Aguado
Each year, over four hundred people come together to enjoy dinner, music, surprises, and fun during the Annual Red Cross Gala. This year, this community event will once again be a meld of international talent, four chefs, four themes.
The 10th San Miguel de Allende Red Cross Gala Dinner will take place on Tuesday, November 30, in the magnificent gardens of the Rosewood Hotel, which offers one of the most memorable views of the city. It is a team effort by four chefs: Vincent Wallez, Rosewood Executive Chef; Ernesto Narváez, Live Aqua Executive Chef; Chef Donni Masterton, The Restaurant; and Chef Jesús Pedroza, Bulla.
During the initial planning of the event, Chef Wallez said that he would be happy to share his culinary skills with other chefs from San Miguel. He and Chef Narváez did not know each other personally, but within a few minutes they realized they have acquaintances in common. Both agreed that it is the gala dinner that mattered above all else. “We have an open heart to make a special, beautiful, and tasty dish that will seduce these guests,” said Chef Wallez, who added that the menu is still in progress.
Leticia Fernández, president of the Red Cross in San Miguel, recalled that the Gala Dinner began ten years ago, and 94 people gathered at that first event. After ten years, the number has grown to 400 people. However, in order to maintain the sanitation protocols set by the health authorities, only 200 seat are available. She said that this is the first time that four culinary talents have joined forces for the institution’s gala. Fernández explained that this charity event is part of the organization’s annual fundraiser, with a goal of one million pesos. The gala is the major fund-raising event that provides hope to the organization to reach its collection goal, and thus continue to provide pre-hospital emergency services at no cost to locals and visitors. “The gala is for the community that makes up San Miguel; it helps us care for the health and integrity of people through fundraising.”
Alfredo Renteria, director of the Rosewood, stated that everyone in the hotel feels part of society, and “support for organizations is always valid.” He added that apart from helping the Red Cross, it helps everyone. He said that this year he wanted to do something inclusive, and that is why there are the chefs from Live Aqua, The Restaurant, and Bulla. Alfonso Martínez, director of Live Aqua, thanked the team of chefs, and said that when things are done with love and a will, there are results. Chef Wallez recognized that it is a pleasure to cook with colleagues from the city, but above all to work on the surprise menu that will come with an open heart for the attendees. Chef Narváez acknowledged that he is moved by the experience and promised that the guests will like it as well.
