A meal with a mission: Yountville’s chefs and volunteers serve up gratitude for veterans
The idea began over a drink at what was then Hurley’s bar. It was 2004, and chef Bob Hurley and then-Yountville Mayor Cindy Saucerman were talking about a problem that they wanted to solve. There were neighbors they weren’t seeing as frequently in town: the residents of the Veterans Home of California-Yountville.
Some had difficulty getting into town. Others were finding the increasingly expensive restaurants beyond their reach. So the two came up with a simple solution. If the veterans couldn’t come to the restaurants, why not bring the restaurants to them?
“We were just going to do it one year, one day,” Hurley recalled.
On Wednesday, Nov. 4, that one-time idea returned, with Hurley once again helping bring together chefs, volunteers and Veterans Home staff for the 22nd Annual Yountville Celebrity Chefs Veterans Day Luncheon.
Hundreds of veterans filled the dining room, with meals also being served to residents in other areas of the home. Organized through a partnership between the Yountville Chamber of Commerce, the Town of Yountville and Veterans Home staff, the event again brought some of the community’s culinary talents together for an only-in-Yountville event. Volunteer servers participated alongside the chefs, following instructions and delivering meals to the guests like seasoned professionals.
For Veterans Home Administrator Holly Holtzen, the gathering reinforced a connection that reaches beyond the dining table.
“This is an amazing collaboration between the community and the home,” Holtzen said. “It’s great that everyone in the community can come out and interact with our residents, and also provide such a beautiful, meaningful lunch every year, right on the cusp of Veterans Day.”
For Hurley, keeping that connection local was part of the purpose from the beginning. “It was important that it be a gesture from the town,” he said.
The first luncheon served about 1,100 people, Hurley recalled. The population of the Veterans Home was much larger at that time.
Getting chefs to participate was easy, and townspeople turned out to help. But it was the response from the veterans and the feeling the experience left with those serving them that turned a single meal into a tradition.
“The vets were so happy and so appreciative, and it was just such a heartwarming kind of experience,” Hurley said.
They decided to do it again. And again. Hurley has been there every time.
The tables were set with white linen, silverware and printed menus. Patriotic floral arrangements were created by Jennifer Brusstar of The Tug McGraw Foundation.
Brix contributed roasted garlic Parmesan soup; the Veterans Home’s own culinary team prepared grilled hanger steak, with a veal stock and red wine jus from Bottega; green beans and vegetarian plates were also from Bottega; Bistro Jeanty supplied their famous mashed potatoes; Bouchon provided Viennois dinner rolls and Mustards Grill contributed a butterscotch bread pudding dessert. Wines were provided by chamber members.
Introducing the menu to residents, Hurley offered a gentle warning about the mashed potatoes. “I hope you are not afraid of butter.”
“There are far more restaurants here than there are dishes on the menu,” Hurley told the gathering. Chefs want to participate, he explained, because they want to express their appreciation.
In addition to Hurley, the culinary team included Chef Cary Delbridge, Brix; Chef Jeries Jouaneh, Veterans Home; Chef Alex Espinoza, Bottega; Chef Phillippe Jeanty, Bistro Jeanty; Chef Octavio Alcantar, Bouchon Bakery; Chef Sean Knight and Chef Michael Foster, both of Mustard’s Grill.
The same is true of the volunteers, there is a waiting list for volunteers as so many people want to help.
Natalie Leighton, president and CEO of the Yountville Chamber of Commerce, said about 60 volunteers participate each year. The enthusiasm even extends to her own family. Her mother volunteered last year and returned this year. “People love it so much,” Leighton said.
That enthusiasm comes with preparation. Volunteers gather before the event to learn proper service protocol, then receive additional last-minute training the morning of the luncheon. Getting meals from the kitchen to the right tables takes coordination, with servers following a system designed to keep everyone moving smoothly.
The event extended beyond the main dining room. Holtzen said residents in the home’s licensed care areas were being served as well, allowing those unable to attend the gathering to enjoy the special meal.
Holtzen described the event as a welcoming start to the home’s Veterans Day observances. “This is a really nice way to kick it off and show appreciation,” she said.
For Hurley, the luncheon is an opportunity to remind residents that the pleasure of the day goes both ways. “You may look forward to this every year,” he told them. “I don’t know if you realize how much the townspeople and the chefs look forward to doing this for you.”
More than two decades after that initial conversation, the original idea remains at the heart of the event: Bring the town to the veterans. Make a good meal. Spend time together.
And before the first course arrived, Hurley made it clear to the veterans that they make this November tradition worthwhile. “Thank you for letting us show you our appreciation for you and what you have done and what you continue to do.”
