Photos from FareStart’s 23rd Annual Great Food, Better Lives Gala Auction

Nearly 600 guests gathered on October 4 for FareStart’s 23rd Annual Great Food, Better Lives Gala Auction at the Skybridge at the Washington State Convention Center.

It was a grand evening bringing together FareStart’s Board of Directors, auction committee, event sponsors, hospitality partners, donors, guests and volunteers who helped raise more than $1.2 million to support FareStart’s culinary training programs for the homeless and disadvantaged. For more information, visit farestart.org.

FareStart chefs and students contributed their culinary skills to the FareStart appetizer stations during the silent auction reception

Cellar auction featuring exclusive wine lots including prized wines from Europe, California, Oregon and Washington

Continental Mills prepares a stunning Ghirardelli Sphere Cake for the dessert auction

FareStart Board of Director and Auction Committee Member Joanna Smith, her husband Scott Smith and guests Darin Manney and Catherine Royle Manney

 

Guests mingle and bid on exclusive auction lots during the silent auction reception

FareStart Board of Director and Auction Co-Chair Phil Stalcup, his wife Maggie and their guests

FareStart Board of Director Judy Meleliat and partner Reilly Jensen

FareStart Auction Committee Member Gerry Adams, his wife Tracy and Gala patrons Ray and Marilee Bowen

Seattle’s foremost chefs of Continental Mills, Purple Café and Wine Bar and RN74 prepare an elegant multi-course gourmet dinner

FareStart graduate Vincent shares how he has transformed his life with the help of FareStart

Excited and generous bidding during the live auction

FareStart’s Amy Michael and Molly Hancock with Board Chair Craig Russell and wife Eden

FareStart Board of Directors Bill Adamucci, Rodger Kohn with wife Marlana and guests Brian and Audrey Quinn

Tulalip Resort Casino’s Pastry Chef Nikol Nakamura presents a Roasted Banana and Dark Chocolate Mousse Cake for the dessert auction

Guests enjoy beef and blue cheese sliders served on house-made brioche presented by FareStart chef instructors and students