Monday, August 8, 2022

Moonlight Garden Gala Fundraiser Committee

January 13, 2008 by  
Filed under 2008 Fundraisers

Event Co-Chairpersons

Maria Muzea (H) 849-1603 (C) 843-3364
Nancy Stoltz (W) 784-9400X118 (C) 830-7789

Guest Speakers & Entertainment
Lisa Williams, Chair (H) 852-4671 (C) 925-212-8789
Chris Hempel (H) 849-1924
Hugh Hempel (H) 849-1924 (C) 338-4844

Sponsorship & Table Sales
Lisa Cybulski, Co-Chair (H) 849-1485
Lori McGarry, Co-Chair (W) 827-7293 (C) 225-1369
Monica Gore (H) 852-1608 (C) 742-1555
Clelie Arroyo (W) 722-8983
Ellie Lopez-Bowlan (H) 849-3855 (C) 846-2151
Jennifer Baker (C) 830-8691
Yvonne Murphy
Mary Pat Zahler (H) 831-8613
Toni Cassas (H) 825-2607
Lisa Gallaway (H) 229-4074 (C) 925-878-1362
Jack Beattie (H) 849-9040
Sandy Noack (C) 925-202-7992
Dani Canziani, Coordinator (W) 849-3091

Silent Auction
Annie Dunn, Co-Chair (H) 851-3440 (C) 527-2383
Debbie Barber (H)775-852-5973 (C)775-842-5290

Lisa Williams (H) 852-4671 (C) 925-212-8789
Kelle Venezia (H) 852-9462 (C) 415-342-1271
Denise West (H) 852-4416 (C) 223-0269
Andrea Knapp (W) 688-5724 (H) 813-4870
Elaine Walker (H) 851-3120
Justine Figurski (C) 848-1369
Jessie Perkins (H) 333-6777 (C) 219-7018
Mary Shipley (H) 971-9774 (C) 544-4459
Hilary Hewlett (H) 787-9395 (C) 848-9750
Marisa Randazzo (H) 424-6685 (C) 741-3314
Cara Hamm
Janet Beattie (H) 849-9040

Dani Canziani, Coordinator (W) 849-3091

Live Auction
Elaine Walker, Chair (H) 851-3120
Lisa Williams (H) 852-4671 (C) 925-212-8789
Hugh Hempel (H) 849-1924 (C) 338-4844

Marketing Materials
Amy Berry, Chair (W) 784-9400×102 (C) 338-1668
Andrea Knapp (W) 688-5724 (H) 813-4870
Jan Houston (W) 849-9444 (C) 250-5976
Susan Rowland (W) 850-1764

Event Planning & Logistics
Robin Brockelsby, Chair (W) 359-6733 (C) 690-5327
Dale Davis (H) 849-0689 (C) 745-6703
Jan Houston (W) 849-9444 (C) 250-5976
Erin Pieretti (W) 784-9400×106 (C) 771-9691
Felicia Griffin (W) 788-2131×113 (C) 315-4567
Carrie Carano
Teresa DiLoreto-Long (W) 359-3000 (C) 691-2770

Elaine Walker, Decorations (H) 851-3120
Donna Johnson, Decorations (H) 849-3021
Nancy Simmons, Decorations (H) 846-1656
Rita Sanford, Guest List/Invites (C) 376-0669
Christy Pappas, Event Program (H) 849-4165 (C) 224-7619

Montreux Golf Tournament
Loni Wolf, Chair (H) 853-7697
Jeannie Sewell (C) 287-0884
Lisa Reicken (C) 232-4969
Hugh Hempel (H) 849-1924 (C) 338-4844

Volunteers – Event Day Set/Strike
Robin Brockelsby (W) 359-6733 (C) 690-5327
Rita Sanford (C) 376-0669
Kristi Sprinkle (C) 771-0639
Kellie Labarry (C) 741-7029
(Recruit New Members)

Volunteers At Large:
Ann Rosevear
Dottie Molt
Liz Terry

Grandma Cathy’s Zero Oatmeal Raisen Cookies

December 7, 2007 by  
Filed under Recipe Submissions


2 Sticks of Imperial Margerine
2 egg whites
2 1/2 teaspoons vanilla
4 tablespoons applesauce
1/4 cup oatbran (adds great fiber)
1/4 cut wheatgerm (adds folic acid, vitamin B12, and zinc vitamins)
Grated rind (zest) of 1 orang2
1 3/4 cup flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg


In a mixing bowl, place 2 sticks of Imperial Margerine.  Stir until smooth.  Add the above ingredients in the order given.  Mix well.  Preheat oven to 350 degrees.  Place 1-2 tablespoons of dough on cookie sheet for each cookie.  Bake at 350 degrees for 15 minutes.  Nuts can be added and also dates.  Dough freezes well.  Makes 4 dozen cookies.


Zero Cholesterol Tomato Basil Soup

December 1, 2007 by  
Filed under Recipe Submissions


3 #s ripe plum tomatoes cut in half (I buy them at Costco)
¼ them
2 t olive oil
1 ½ t pepper
2 cups chopped onion
6 cloves garlic
2T “I can’t believe its not butter”
¼ crushed red pepper flakes
28 oz canned Plum Tomato Sauce with their juice
4 cups basil packed
1 t. fresh thyme leaves
I quart chicken stock (used non fat – you can get at Trader Joe’s)
Non fat sour cream


Pre heat oven to 400.  Toss tomatoes with olive oil, salt , pepper.  Spread tomatoes in one layer on a baking sheet and roast for 45 min.   In an 8 quart stockpot on medium high, sauté onions and garlic with 2 tablespoons of olive oil and no cholesterol butter, and red pepper flakes until onions start to brown.  Add canned tomatoes, basil, thyme, and chicken stock. A dd roasted tomatoes, include liquid on the baking sheet.  Bring to boil and simmer 40 min.  Put into a food processor with a little non fat sour cream and process.
You can serve with a dollop of non fat sour cream

Moonlight Garden Gala Invite

November 18, 2007 by  
Filed under Gala Invite

The Addi and Cassi Fund Presents:
Moonlight Garden Gala
A benefit for Childhood Alzheimer’s (NP-C)

On Saturday, May 10, 2008, 1000 friends and family joined us for a sold out star-filled night at the new Downtown Reno Ballroom to help find a cure to “Childhood Alzheimer’s” (Niemann-Pick Type C), a rare, progressive and fatal neurological disease that is robbing children of all ages around the world of their ability to walk, talk, or even remember the name of their favorite stuffed animal.

The event was a mystical evening of hope, wonder and childhood dreams as we honored our four-year-old twins, Addi and Cassi Hempel, and children all over the world who suffer from Niemann Pick Tyep C.  Our guests will be treated to an elegant evening with a celebrity performance by Meilnda Doolittle and Terry Fator.  We held silent and live auctions, uplifting music in this enchanting atmosphere and transformed the ballroom into a beautiful moonlit garden, designed in the spirit of a child’s imagination, with tree-lined paths, twinkle lights, fireflies and a fountain of wishes.

Zero Cholesterol Butternut Squash Soup

November 16, 2007 by  
Filed under Recipe Submissions


1 large organic butternut squash, halved lengthwise
2 tablespoons olive oil (plus oil for baking squash)
1 onion, chopped
2 cinnamon sticks broken in half
2 bay leaves broken in half
1 teaspoon of coarse salt
½ teaspoon ground black pepper
½ cup Calvados (apple brandy) or brandy (optional)
28 – 32 oz Organic Vegetable Broth (amount depending on can or box)
6 oz. Soy Milk


Preheat oven to 375°F. Line 1 large baking sheet with aluminum foil. Brush squash flesh with oil. Place on prepared baking sheet, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out squash pulp and transfer to large bowl. Add 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with vegetable broth and soy milk until smooth. Bring soup to simmer. Ladle soup into bowls. Optional, garnish each with dollop of cinnamon cream and serve. OPTIONAL – Mix fat free sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend.  (Soup and cinnamon cream can be prepared 1 day ahead.  Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)

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