Top, left: Bidding in the live auction. Lower,left: Debbie Shumway, Hospice of the Valley executive director, with Jim and JoEllen Feltham. Right: Desserts
Funds from 16th annual event support care for patients, families
October 25, 2017
Nearly 200 guests attended Hospice of the Valley’s 16th annual Off the Vine Vintage Wine Auction on Oct. 13. For the first time, the event was held at Mountain Shadows Resort in Paradise Valley.
Guests enjoyed the view of Camelback Mountain at sunset while sampling food prepared by some of the Valley’s top chefs — Cullen Campbell of Crudo and Okra, Stephen Jones of The Larder + The Delta, Gio Osso Virtu of Honest Craft and Nico Heirloom Kitchen, Walter Sterling of Ocotillo Restaurant and host Chef Charles Wiley of Mountain Shadows. Each dish was paired with a fine wine specific to the menu item.
The lively auction featured fine wines, unique dining experiences and vineyard trips, netting more than $113,000. Proceeds will support care for patients and families. About $40,000 of the proceeds was raised specifically to fund Hospice of the Valley’s Salutes to Veterans program and the newly launched Honoring First Responders program. The two volunteer programs match military veterans and first responders to patients with similar backgrounds and experiences. The patients are presented with pins and flags.
Donations also support services not covered by Medicare and insurance companies as well as patients who don’t have insurance or financial means.
Shopping during the silent auction
Mystery wine pull
Regina Curiale and Raini Keyser, event co-chair; guests reviewing their bid options
Executive Chef Charlea Wiley and Chef Sarah Turgel
Liz Matthews and Jock Wulffson, event advisory board member
Rodney Dehmer, Lin Sue Cooney, Hospice of the Valley director of community engagement, and Larry Petrowski
Dining on the patio