![]() It’s their biggest fundraiser of the year.” There is a lot of camaraderie, and it does so much for the people served by Project Self-Sufficiency. ![]() It’s nice to see all the chefs come together. Perona Farms Executive Chef Kirk Avondoglio said he was delighted to host the event and is glad it’s back after COVID. We bring all the food and supplies to prepare it.” The way it works is restaurants are invited to attend and they are given a table. “Project Self-Sufficiency is right around the corner from the store and we’re glad to support them in this event and in all they do. “It’s a fantastic cause and a great event,” said Dan Hayek who owns the popular Newton landmark, Hayek’s Market, with his wife, Denise. Guests move around the rooms at Perona Farms sampling the goodies, such as a steak tar tar from Hayek’s Market, a crab hors d’oeuvres from the Walpack Inn, fine mozzarella from Jersey Girl Cheese, scallops from The North Shore House, ice cream from Cliff’s and many, many other treats from dozens of restauranteurs. The event is called “A Taste of Talent” and it’s the non-profit’s prime annual fundraiser, featuring restaurants from all over that prepare and serve tapas-style delicacies. Project Self-Sufficiency’s home has grown to a sprawling campus in Newton, and its numerous vital services are offered all over the area to help those in need Imagine her thoughts reflecting back to the non-profit’s meager beginnings operating, literally, out of a janitor’s closet to see it evolve to something so huge over the years? Mind boggling. The gala fundraising event was back in person after a two-year hiatus due to COVID. ![]() Project Self-Sufficiency’s executive director, Debra Berry-Toon, stood just past the foyer entrance to Perona Farms last Monday evening.
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