* To participate in the Forsyth County Child Advocacy Center’s Lunch Bunch event June 12, respond with a $12 donation and menu selection by June 10 via e-mail to firstname.lastname@example.org.
* For A Night in Italy, tickets are $65 and must be purchased by June 15 via e-mail at email@example.com.
* For more information or to participate in either the lunch or dinner, call (678) 208-1908.
A recent lunch gathering proved so popular, the Forsyth County Child Advocacy Center is holding it again this week.
The concept is simple. Working with Outrageous Occasions catering, the center and its volunteers plan to deliver lunch to businesses, organizations and individuals between 11 a.m. and 1:30 p.m. Wednesday.
Tennile Chapman, the center’s victim support manager, said nearly 100 lunches were delivered during the most recent Lunch Bunch in April.
“The first one went so well ... we said let’s do another one in June,” she said. “With the first one, all the food was donated ... this time we will have to buy some of the food, but we’re hoping we can sell more so we can keep around the same profit.”
According to Chapman, the money raised goes to help the program that facilitates the investigation, treatment and prosecution of child abuse cases and works to prevent further abuse of children.
While most salaries and operational costs come from federal or county funding, donations are needed for office supplies and comfort and hygiene kits to support families during Christmas. They also help pay for drinks and snacks for children who visit the center.
The lunch event will offer a choice between a chicken club wrap, chipotle turkey sandwich or chicken Caesar salad.
And the catering company, co-owned by two Child Advocacy Center board members, is offering a more robust meal for the center’s upcoming dinner fundraiser.
Set for June 22, “A Night in Italy” will feature a classic Italian menu including antipasti, chicken Francese, lobster ravioli, tomato and garlic focaccia bread and cannolis, among other items.
“They’re going to make smaller quantities of everything, so it’s not pick the dish,” Chapman said. “They’re going to have all the dishes at the table at once so you can sample everything.”