Kentucky Derby Fundraiser for Down Syndrome Association

What I thought was another typical fundraiser gala turned into one of the most meaningful, and yes, fun event my wife and I have ever attended. Thanks to dear friends RJ and Julie Regan who were gracious enough to invite us to join them at their table. The usual fundraising trimmings were present - the theme, the cocktail reception, the silent auction, the three-course dinner, the live auction and the after dinner dancing with a live band. Over $90,000 were raised through the auctions and ticket prices to raise awareness and funds for Down Syndrome Association of West Michigan.

The band Montage rocked the walls of Kent Country Club on this beautiful April night. The dance floor was a remake of one's high school prom, just 20+ years later. Within minutes of the band's first set, guests started joining the band for an all out karaoke jam. Host Patty Boylen definitely stole the show with her rocker voice reminiscent of Pat Benatar. KV Lacks and Otis Jackoboice were pure entertainment, both on the dance floor and on stage. Deb VanderZyden didn't hold back either with her rendition of a rock classic. RJ Regan was a pro on the cowbell. It was a dress up "basement" bash, but this time, the parents were doing the partying.

As I looked back on such a fun evening, it was the heartfelt stories shared by host Patty Boylen, and keynote speakers, Peter and Gayle Knibbe, that I will cherish the most. Both couples are parents to children with down syndrome. Patty gave birth to a child with down syndrome while Peter and Gayle chose to adopt two girls from Bogota with down syndrome. Patty, her husband Bob, Peter and Gayle are acquaintances of ours. Peter coached my son in football while my oldest daughter is friends with Bob and Patty's daughter. I have heard of Peter and Gayle's plight with adoption but I never really took a keen interest in the details of their inspiring lives until this evening. Bob and I have crossed paths a million times- on the golf course, club lunches and football games - but not once, did I take the time to ask him about his family. 

"Chris has taught us that others may win a battle or two, but we will eventually win the war. About two years ago, Chris set out to accomplish a goal. He wanted to jump off the pool’s diving board. His routine would be to walk to the end of the board, stand, sometimes sit and dangle his feet, and just wait. He didn’t care that a line was form- ing behind him. He didn’t care that our whole family was cheering him on to jump. He just waited, and then when he was bored enough, he would turn around and climb back down the stairs.

Last summer, on Chris’s ninth birthday, he climbed those stairs to the diving board again. Only this time, he was ready. With open arms and a mile-wide smile – he jumped. He accomplished his goal by taking a leap of faith, and the result was a great big victorious splash."

As Patty shared this story of Chris' historic first jump off the club's diving board after years of failed attempts, I glanced at Bob and was nearly choked up myself as I witnessed joyous tears trickle down his cheeks. 

Families like the Boylen's and Knibbe's are in every neighborhood - living life like every other family. But theirs have a little something special. As I witness my kids quickly grow up, they will eventually live life on their own. But I will always look back on the early days when coming home meant a big hug from excited kids looking forward to telling me about their "big" day. I'm a bit envious that the Boylen's and Knibbe's will cherish that joyous and genuine "welcome home" greeting a little bit longer than most of us.

By the way, who won the derby?

Peter and Gayle Knibbe

The Boylen gang

Proud mothers

Patty Boylen, Elena Aquino, Julie Regan and Rachael Ruiz

KV Lacks and Jena Centa, the highest bidder of the Chef dinner 

at the JW Marriott

Scott and Kathy Carano

Patty Boylen was a rock star on stage

The Godfathers of Kent Country Club

Julie Regan

Deb VanderZyden jams with Montage

KV Lacks and Otis Jackoboice were non-stop entertainment

Jill Welsh

Otis' tribute to the exuberant crowd

Sean Welsh shows the crowd how "it's" done

Brice Bossardet and RJ Regan

Deb and Dick VanderZyden

Mike Ruggiero was Mr. Debonaire on the dance floor

United Way's Superfriendz launch with JW Chef School

Culinary team members, Sean and Jacob, flock 
Superfriendz Laura, Julie and Super Dre in the kitchen

I just can't tell you enough how amazing a JW Chef School experience is - especially when you gather the community's top social media personalities and generational leaders for an hour long epic battle of culinary skills and endless jousts of words from the opposing teams. 

The Heart of Michigan United Way's Superfriendz entered the JW Kitchen Stadium to a boisterous crowd of JW associates led by Chef Andrew Voss. After explaining the rules and the expectations for  the event, the group was split up into two teams, assigned culinary coaches and off they went into the kitchen battlefield. As to not tip the teams too much based on my experience with judging the event, I "volunteered" to be the DJ in the kitchen - a tough assignment given that the group consists of the two top DJ's in the area, Todd Ernst and Super Dre. I believe I was able to hold my own as a former "beat mixin'" DJ in college.

Though one team had to win (Team Six One Sexy), there was no question with the group that this team building event was one of the most unique experiences available in the area. The Superfriendz thank the JW Marriott Grand Rapids, Chef Andrew Voss, food and beverage directors, Darin Jemison and Phil Weaver, and the culinary and banquet teams for the hotel.

For more information about hosting a JW Chef School for your company, friends and family, please email Mr. Phil Weaver at phil.weaver@jwgr.com or call 616.242.1500.

This ceviche got rave reviews from the judges

Rob savors a juicy pineapple

Don "Big Daddy" Mackenzie preps the marinade for the flank steak

Margaux shares a laugh with Super Dre

Flank steak with parsnip mashed potatoes and grilled zucchini by team "Culinary Cassanova"

Summer kabobs by team "Six One Sexy"

Our celebrity foodie judges: Claudia Petrelli, Ashley Cole & Jai Jung

Super Dre jams on the cutting table

Jimmy seasons the flank steak

Todd, Ryan, Julie nad MIchael sets up for the judges

Judge Jai shows Paul the dull edge of a knife!

The judges and Chef Andrew critique the dishes while GR Social Diary's

 Michael Buck listens in on the discussion

I was the "house" DJ for the event

Laura, Super Dre and Julie

Scott Erickson films the action in the grill station

Rob methodically cuts a pineapple

Superfriendz Rob, Laura, Don, Margaux, Josh, Paul and Michael 

eagerly await the winner of the competition from Chef Andrew

Julie mashes walnuts for the salad

Margaux explains the dishes for her team, Culinary Cassanova, as Laura and Pete look on

Six One Sexy's Asian inspired entree

Videographer Scott Erickson with Pete, Josh and Margaux

Introducing the Heart of West Michigan United Way's SUPERFRIENDZ!

The Heart of West Michigan United Way is proud to introduce the MI Superfriendz group to the community. The group is led by 2010 campaign chair, George Aquino, and United Way's VP of Development & Marketing, Michael De Meyer. The community's social media power brokers and generational leaders were recruited to spearhead the efforts in building awareness on ways United Way impacts the needs in the area. 

The group's special focus will be in recruiting volunteers and donors within the Gen X and Millennial base along with assisting United Way in building awareness within the vibrant small business community in West Michigan.

The group members are:

Ryan Slusarzyk - Marketing Manager for Amway Hotel Collection

Todd Ernst - Activsite Founder, Soundscape DJ and Schools of Hope volunteer

Julie Regan - Stella and Dot Director and Founding Leader in West Michigan

Rob Bliss - Major Events Planner, Rob Bliss Events

Jimmy Le - Grad Rapid's Social Dragon

Josh Depenbrok - Publisher of GRNow.com

Laura Caprara - Queen Bee at Grand Rapids Social Diary

Margaux Aquino - East Grand Rapids HS student and millennial generation designate

Don MacKenzie - Fundraising consultant for MacKenzie Consultants

Laura Velasquez - Wood TV8 Meteorologist and Schools of Hope volunteer

Paul Jendrasiak - Founder of Spambully.com and GR socialite

Andrea "Super Dre" Wallace - Nationally recognized DJ and producer

Pete Brand - Founder of Mindscape at Hanon McKendry and social media guru

Michael De Meyer - VP of Development and Marketing, Heart of West Michigan United Way

George Aquino - 2010 Campaign Chair and JW Marriott Grand Rapids General Manager, and My Hotel Life creator

Be a part of the MI Superfriendz's movement by helping spread the word about United Way and by participating in the events the group plan on hosting in the the coming months. This movement is just one small way we can impact West Michigan. 

Join us for the Superfriendz Reveal Party this Friday, May 7, at the JW Marriott's jdek from 6PM on. Help us launch of our movement and at the same time help us celebrate Superfriendz Ryan's 25th birthday. 

Foodie Crib: Azizah Hines

Foodie

Azizah Hines

Foodie Crib

East Grand Rapids

Gig

Pharmaceutical sales rep, model and mom to beautiful daughters, Maliha and Aneesa

Foodie Morsels

I met Azizah a few years back when she came to my family's table at Bombay Cuisine to compliment my wife on her hair and also for " having such beautiful kids." With her striking exotic characteristics and genuine charisma, Azizah is one person you don't necessarily overlook in a crowd. Born to a Pakistani mother and American father, Azizah grew up
in Abidjan, Ivory Coast, London, and in Oklahoma where her father was stationed as a petroleum geologist when she was in grade school. 

Azizah majored in microbiology at the University of Oklahoma where she also taught after college. She moved to Grand Rapids to teach at Grand Rapids Community College. 

Her Pakistani upbringing is very evident in her cooking and her affinity for bright colors. Her home is a splash of happiness on a gloomy day with art pieces from local artists and a cornucopia of colors in her kitchen appliances and kitchenware. On this day, Azizah prepared classic Pakistani dishes for our dinner. Her menu consisted of basmati rice, chana chat (an aromatic dish of chickpeas, potatoes, onions and spices),  a delightful okra dish called kutchhi bhini (okra sauteed in oil and spices) and Pakistani kima (ground beef, peas in spices). But what really lured me to Azizah's kitchen is to try her Pakistani flan. I am not much of a dessert person, but mention flan (or Haagen Daz coffee ice cream) and I'm there. I knew that her flan was going to be good given the earlier courses. And it was certainly delicious! To my surprise, her flan was not too sweet, which is always my fear when eating Pakistani or Indian desserts. As much as I wanted to eat seconds, I thought I should stop while I was still standing. 

Pakistani Flan

9 Eggs

2 Cans of Evaporated Milk

1 Can of Condensed Milk

1 tsp vanilla

1 cinnamon stick

3 cardamom pods

¼ cup of water

8 tbsp. sugar

This recipe makes enough flan to fill 12 ramekins or two glass pie dishes.

Begin by caramelizing the 8 tablespoons of sugar.  To caramelize sugar place it in a heavy saucepan over medium high heat.  When you notice that the sugar is beginning to melt, start stirring slowly.   The sugar will begin to turn a straw color.  After a few minutes the sugar will be syrupy and a golden brown.  When this has happened quickly spoon or pour the caramelized sugar into the base of the ramekins or pie dishes.  You only need enough sugar to form a film over the bottom of your dish.  The caramelized sugar will harden within a few seconds.  The sugar must be hard before you add the egg mixture.

In a sauce pan, add 1 cinnamon stick and 3 cardamom pods to ¼ cup of water, boil for a few minutes.  Most of the water will evaporated.  You will need to make sure you have about a 2 tbsps. of the solution remaining.  Remove the cinnamon stick and cardamom pods, and save the liquid.

In a blender combine the eggs, evaporated milk, condensed milk, vanilla, 2 tbsps. of cinnamon, cardamom infused water.

Blend 10 seconds.  Pour the mixture into your ramekins or pie dishes.

Places your ramekins, pie dishes into two baking pans.  Fill the baking pans with water until the water reaches half way up the ramekin or pie dish.

Bake for 30 minutes at 300 degrees and then for an additional 1 hour at 350 degrees.

Stick a knife in the flan to make sure it has cooked through out.  When you remove the knife there should be little or no flan on it.

Remove the flan from the oven and allow it to cool.  Then place it in the refrigerator for a few hours until it has chilled.

When you are ready to serve the flan, run a knife around the exterior of the container to loosen the flan.  Turn the container over on a dish.  The flan will remain on the dish and the caramelized sugar will run over the top.

Chana chat, kutchhi bhindi, kima and basmati

Azizah plating her amazing flan

"leaning" glasses

Roohafza - a refreshing muslim drink concocted out of herbs, fruits, vegetables, flowers and roots. 

Painting on the wall

A slight breeze was the perfect backdrop to our Pakistani dinner

Wooden Bowl

Roohafza with water

Green chair

Azizah with daughters Aneesa, Maliha at her sister Aisha's wedding.