By Cary Shuman
The Rotary Club of Chelsea will hosts its annual Pot O’ Gold dinner fundraiser on March 2 at the Residence Inn by Marriott, 200 Maple St.
Maureen Foley, vice president of Rotary and director of communications for Colwen Hotels, said the club has planned a fun-filled evening that will included a specially prepared menu, a selection of wines for tasting – and of course, cash prizes and some exciting live auction items.
“We have a lot of great raffles and live auction items,” said Foley. “Delta Airlines, our major sponsor, has donated a $1,000 in travel vouchers for travel anytime, anywhere in the world. We have a 3-night stay in a private suite at the Cosmopolitan, a unique luxury resort in Las Vegas. There are four tickets to a Red Sox game, a twosome of golf at Pine Hills Golf Club in Plymouth, and an overnight stay at the brand new Homewood Suites by Hilton Boston Logan Airport Chelsea (that is opening next month).”
The Rev. Dr. Sandra Whitley, president of the Rotary, will deliver the welcoming address. Joseph Vinard and Michael Falzone will serve as masters of ceremonies.
Foley said the event is the club’s major fundraiser of the year and supports two of its projects: $7,500.00 in scholarships for five deserving Chelsea students and a “Pantry of Necessities” program that will provide basic toiletry needs to homeless Chelsea schoolchildren.
In addition to Delta Airlines, other sponsors are Greater Boston Convention and Visitors Bureau, and Massport.
Foley came to Chelsea one year before the opening of Residence Inn in 2011. She joined Rotary Club upon her arrival and has been a credit to the service organization, rising to the position of vice president. Foley has been working side-by-side with members Joseph Vinard, Peter Zaksheski, Rick Gordon, David Mindlin, Sue Gallant, Jackie Moore, and others in planning the Pot O’ Gold event.
Following is the menu for the evening:
Reception
Local Artisan Cheese Board
Assorted Crackers
Roasted Vegetable Crudite
Wine Tasting
Dinner
Caesar Salad
Roasted Sweet Potato Goat Cheese Salad
Chef Attended Pasta Station
Spinach Ricotta Ravioli with Vodka cream
Rigatoni Bolognese with San Marzano Tomatoes and Fresh Basil
Warm Ciabatta Rolls
Carved Rosemary Roasted Turkey
Corlander Apple Chutney, Cognac Crème, Brioche Slider Rolls
Roasted Potatoes
Dessert
Apple Tartlet, Berry Creme Brulee
Soda, Water, Coffee and Teas