About the Event
The ServiceSource Foundation held its 13th Annual Spring Wine Dinner at the Phoenix Park Hotel on Thursday, May 17. The evening was an extraordinary success, raising more than $480,000 in support of people with disabilities.
The Spring Wine Dinner is an evening like no other. It is a small and intimate event, with no more than 100 people in attendance. Guests enjoyed a wine tasting and silent auction, followed by a four-course meal that was thoughtfully selected and carefully prepared by the very talented Chefs of Marriott. Chef’s Laura Bartholomew, Thais Rodriguez, Jennifer O’Brien, Lara Brown Ferry and Greg Basalla were led by Foundation Trustee and Marriott’s Vice President, Culinary Discipline & Global Corporate Chef, Brad Nelson, and supported by the Blossom Daily Café’s Catherine Sebring and Mark Jones. The wines were generously donated by Trellis Wine Group.
The ServiceSource Foundation has raised nearly $11 million since it’s inception in 2004. More than $5 million of that total has been raised through the Annual Spring Wine Dinner. One hundred percent of the money raised at the Spring Wine Dinner is used in direct support of people and programs at ServiceSource.
Attendees participated in a live auction and supported a Flash Fundraiser for the $1 for $1 Community Assistance Endowment match campaign. When doubled, the Flash Fundraiser secured $50,000 towards the Endowment.
ServiceSource is a collaborative of five nonprofit organizations that last year served over 25,000 people in 10 states and the District of Columbia. To learn more about the ServiceSource Foundation contact firstname.lastname@example.org or 703-970-3683. To make a contribution, visit www.servicesource.org/get-involved/giving.