Dining Out For Life

Mark your calendars — on Thursday, April 29, the Western North Carolina AIDS Project will join cities across the country for its eighth annual Dining Out for Life benefit. Every year, participating local restaurants donate 20 percent of their gross sales to help WNCAP continue its mission. The organization works with at-risk individuals through their outreach, education and prevention programs to help increase awareness, and provides case-managed care to all those already affected by HIV/AIDS. The organization suffered a setback this year with a reduction in federal funding, while the number of clients affected by HIV/AIDS continues to grow.

Gorge for good: Join area restaurants on Thursday, April 29, to benefit the WNCAP. Image courtesy of WNCAP

Harry Brown, special-events coordinator and chairman of WNC's Dining Out for Life, says that the local chapter has grown during its eight years of participation. In the beginning, 23 restaurants were on board — now the event boasts 100. Additionally, the amount of money raised yearly by WNC has jumped from $24,000 to more than $111,000. Thanks to the generosity of sponsors, only 5.2 percent of the revenue gathered has been put toward expenses.  "Over the last seven years we've raised over $600,000," says Brown.

Dining Out for Life was conceptualized in 1991 by a Philadelphia ActionAIDS volunteer. The idea was, as Brown puts it, "franchised out" to other cities across the U.S. and Canada — currently, 53 cities are involved. For a small fee, Dining Out for Life International provides training and how-to information for each new city that jumps on board. Nearly $4 million a year is raised on just a solitary night of dining.

This year, 225 local DOFL "ambassadors" — some of whom are in their eighth year of service — are volunteering their time to help ensure that the event goes smoothly. The ambassadors greet diners, thank them for their participation and provide them with an opportunity to win a Caribbean cruise for two, in appreciation for their support.

The ambassadors are put through fairly extensive training sessions, says Brown. It's a far cry from boot camp, but well-organized to be sure. It's important, says Brown, that volunteers "don't go out there cold and not knowing what they are supposed to do. We show video, host a question-and-answer period and give them all of the promotional materials."

Working for a cause: Peter Affatato is the chef/owner of Nona Mia Italian Kitchen in West Asheville, just one of the 100 eateries participating in Dining Out for Life on April 29. Photo courtesy of WNCAP

Brown adds that, in difficult financial times, the extent to which restaurant owners and diners alike are willing to dig into their pockets is impressive. "I think it really speaks a lot to the generosity of people in Western North Carolina," he says. "It's great that the restaurateurs are willing to do this in such a tight economy. Most restaurants that started doing it the first year are still doing it."

Though the aim is altruistic, Brown says that restaurants report that participating in DOFL enables them to draw in new business year after year. "It's a form of publicity for the restaurants," he says, "but most of them do it out of sheer generosity and to help promote a community effort."

This year's event will be followed by an after-party at the Grove House which will begin at 7 p.m. and continue into the wee hours. "It's a way to celebrate the day," says Brown. "The ambassadors' dining guests, the wait staff and all of the people who dined out will be able to get in without a cover charge. There will be three levels of entertainment going on." Grove House revelers will have the opportunity to dance the night away at Scandals, groove to the sumptuous jazz sounds of Katie Kasben and Aaron Price at Club Eleven, or view the Vortex Caberet doing their thing in the Boiler Room.

Make your reservations for Dining Out for Life now. To see the list of participating restaurants, visit www.diningoutforlife.com/asheville/participating.

Xpress food coordinator Mackensy Lunsford can be reached at food@mountainx.com


Thanks for reading through to the end…

We share your inclination to get the whole story. For the past 25 years, Xpress has been committed to in-depth, balanced reporting about the greater Asheville area. We want everyone to have access to our stories. That’s a big part of why we've never charged for the paper or put up a paywall.

We’re pretty sure that you know journalism faces big challenges these days. Advertising no longer pays the whole cost. Media outlets around the country are asking their readers to chip in. Xpress needs help, too. We hope you’ll consider signing up to be a member of Xpress. For as little as $5 a month — the cost of a craft beer or kombucha — you can help keep local journalism strong. It only takes a moment.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.

Leave a Reply

To leave a reply you may Login with your Mountain Xpress account, connect socially or enter your name and e-mail. Your e-mail address will not be published. All fields are required.