Sell-out crowd raises funds for Evanston work programs

More than 350 persons—officially a sell-out—graced the grounds of the Charles Gates Dawes mansion Sunday for the third annual Taste of Evanston, sponsored by the Rotary Club of Evanston Lighthouse, to raise funds for three employment-oriented community programs.

The afternoon program featured food and beverages provided by some 30 local restaurants, breweries, and wine shops, plus entertainment by magicians and musicians.

Principal beneficiaries of the funds raised include No Boundaries, which serves people with disabilities by providing workplace training; Evanston Rebuilding Warehouse, that teaches deconstructions skills to people who are low-income, homeless, or ex-offenders; and the Evanston Work Ethic (WE) Program that provides mentoring, training, and financial assistance to high school students who aspire to a career in the skilled trades.

Local merchants who provided complimentary products and services included Agortles Dessert Shop, The Amazing Kale Burger, Bangers & Lace, The Barn, Bat 17, Bluestone, Boltwood, Brew Dr. Kombucha, Creperie Saint Germain, Cupitol, DB3 Donuts, Edzo’s Burger Shop, Farmhouse, Found Kitchen, Hearth Restaurant, Hecky’s Barbecue, Hewn Bakery with Kerrygold butter and cheese, Hoosier Mama Pie Company, Jennifer’s Edibles, Kabul House, Koi, LuLu’s, Mount Everest Restaurant, NaKorn, Patisserie Coralie, Peckish Pig, Seven Spades Coffee, Sketchbook Brewing Co., Table to Stix Ramen, Tag’s Bakery, Temperance Beer Company, Vinic Wine Company, The Wine Goddess, and YoFresh Yogurt Café. 

Event sponsors included ZS Marketing, Bradley Investment Center, Ruth D. Rosin, Chicago Northshore Kinetics, Kate Collinson, Creative Case Management, Evanston Subaru in Skokie, First Bank & Trust, Dave Frederickson of State Farm, G.A., and Bodyworks by Carla.

The historic Dawes House, home to the Evanston History Center, was open for tours during the affair.

The fundraiser was a zero waste event, with Evanston’s Collective Resource, Inc. collecting all food scraps as well as biodegradable plates, cups, and flatware and transporting them to a commercial composting site.

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