Third Annual Black-Tie Event Honors Memory of Local Resident, Raises Money for Cancer Patient Support Program
Fundraising event for cancer center honors Audrey Chase
Thursday, January 23, 2003
DURHAM, N.C. -- Cuisine from some of the area's finest chefs, an
enchanting performance by can-can dancers and the chance to win a
Duke basketball package that includes tickets to an ACC game will
be just some of the featured attractions at the third annual Rockus
Bacchus fund-raiser. The event will take place at 7 p.m., Saturday,
Feb. 1, at the Washington Duke Inn & Golf Club in Durham.
Proceeds from the event will benefit the Duke Cancer Patient Support
Program (DCPSP), which provides resources to those battling
cancer and their families.
The event was conceived three years ago in memory of Durham
resident Audrey Chase, a DCPSP friend and supporter. Chase, who
lost her battle with breast cancer in 1999, always loved a good
party, and Rockus Bacchus is a celebration of her positive
spirit.
'It's almost a circus in some ways,' said Chase's daughter Pam
Gutlon. 'There are so many things happening and it's an evening
that stimulates all the senses. It really captures my mother's
energy, creative ideas and sense of fun.'
The evening, which embraces a French theme this year, includes a
five-course meal, with each course prepared by a different area
chef. The culinary creations will be paired with complementary fine
wines. In addition to stimulating the taste buds, the evening will
also feature entertainment, dancing and an auction led by local
auctioneer Leland Little. Auction items include a trip to France, a
catered dinner for 10 and a personal wine cellar filled with
collectable French wines.
Chef Bret Jennings of Elaine's on Franklin in Chapel Hill will
be participating in his second Rockus Bacchus. He will prepare the
soup course -- a truffle, leek and potato potage.
'We named our restaurant after a family friend who died of brain
cancer just as we were opening,' said Jennings. 'And that
influenced our decision to get involved with this event.'
Chef Joe Lumbrazo and his executive sous-chef Pedro Villasana of
Treyburn Country Club in Durham will be contributing the salad
course -- a ballottine of quail. 'Anytime you can get together with
colleagues and friends to benefit such a great organization, it's a
positive thing,' said Lumbrazo.
Other restaurants participating are Fairview Restaurant,
Guglhupf Patisserie and the Washington Duke Inn. Supporters of the
event include GlaxoSmithKline, Ortho Biotech and Novartis.
Tickets to Rockus Bacchus are $200 per person, and the event is black tie optional. For more information, contact Cheyenne Corbett at the DCPSP, (919) 684-4497.
