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Clarkson Business Students Volunteer at Hospice Fund-Raiser
For more information about Hospice of St. Lawrence Valley, call 265-3105 or
e-mail email@example.com .
This is the fifth year that Hospice has sponsored a "Tastes of Autumn" dinner. The event raised more than $7,300. Hospice has also presented a "Tastes of Spring."
"At a time when many of our college students are getting a bad rap, it is so refreshing to see these young people and their willingness to go out and volunteer in our communities," remarked Lainey Scott, Hospice Special Events Coordinator. "The University should be very proud of them."
This year's gastronomical extravaganza was again held at Violi's restaurant in Massena, which hosts the event annually. All food was donated, including the three mouth-watering entrees prepared by local celebrity chefs. Tom Cruger, executive chef for ARAMARK, prepared beef ragout with wild mushrooms and barley -- the food was donated by ARAMARK. Marc Cappione, an owner of
A Cappione Inc. (beverage distributor) not only donated the ingredients but also prepared the Sardinian pasta entree, as did Kevin Holcomb, owner of Holcomb Auto Services, with his poached salmon entree. Volunteers provided a variety of desserts and salads for the diners to choose from. Others donated items to the exotic salad bar.
Hospice serves patients and families affected with advanced illness and grief by extending compassionate care and counseling that helps enhance the quality of life to the end of life.
James Brown, student manager for ARAMARK'S dining hall on the Clarkson campus, also volunteered his time and worked alongside the students and other volunteers to ensure the success of the Hospice dinner.