Dr. Henry Whisky Sauce fundraising proceeds donation of $17,000
On January 12 at Gourmet Warehouse, Chef Ann Kirsebom will present cheques to VGH/UBC Health Services and the BCCDC Public Health Emergency Response Fund! Chef Kirseböm , a Vancouver chef, saucier and chocolate maker, created a delicious fundraiser this past October, the Dr. Henry Whisky Sauce. The delectable sauce flew off the shelves, enabling her to donate generously to these two Health Services.
12:30 pm: Cheque presentation to VGH/UBC Health Services
Who: Presenter, Chef Ann Kirseböm, Dr. Henry Whisky Sauce;
MC: Caren McSherry, Gourmet Warehouse.
Accepting cheque: Ciara Ginty, Coordinator – Fundraising Events, VGH/UBC Health Services.
Donation; $11,368.00
1:00 pm Cheque presentation to BCCDC Public Health Emergency Response Fund
Who: Presenter Chef Ann Kirseböm, Dr Henry Whisky Sauce;
MC: Caren McSherry, Gourmet Warehouse;
Accepting cheque: Kim Acedo, Development & Communications Coordinator, BCCDC
Donation: $5,684.00
Invited guest (attendance not yet confirmed) Dr. Bonnie Henry
Dr. Henry Whisky Sauce, which Chef Ann describes as “smooth as aged whisky, as caring as British Columbia’s Dr. Bonnie Henry, and as giving as our local health workers”, was her way of giving back, with 100% percent of the net proceeds to go to the Covid-19 Emergency Relief Fund, BC and VGH/UBC Health Care Services.
Presenting the idea to Dr. Henry in the mid-summer, Chef Kirseböm received approval to move ahead, and presented the first case off the line to Dr. Henry in Victoria on October 5. Said Kirseböm, “We just wanted to take that smooth, caring voice of hers, and bottle it. So, we did”.
Retailing for $8.99, both online (Dr. Henry Sauce) and in retail stores, including The Gourmet Warehouse, Windsor Meats and Granville Island Public Market’s Seafood City. The sauce is made with aged Canadian Whisky, organic lime & orange juice & zest; tomatoes, chillies, garlic, vinegar, dates, wheat flour, and sea salt, and is 100% vegan, with no preservatives.
Perfect as a marinade, brushed over a roasted turkey, or in the holiday stuffing, the sauce became a popular accompaniment to the Thanksgiving and Christmas meals, and a must have “support local” gift over the 2020 holidays, with shoppers buying a case at a time. This donation reflects the sales through December.
With new stock arriving on the shelves now, a further donation is expected in the summer, and with the citrus notes brightening up fish, grilled vegetables, added to stir fry, salad and noodle bowls, it’s sure to continue its popularity.
Chef Ann has donated her time, culinary skills, and manufacturing, as well as 100% of the net proceeds, with additional support from professional photographer John Lau, a teacher of Graphic Design at Capilano University, and illustrator Aidan Zecche, a fourth year design student at CapU, working his way as a butcher at Windsor Meats, both donating their time in designing the label & website, with Gourmet Warehouse owner, Caren McSherry looking after the on-line sales.
Contact:
Chef Ann Kirseböm, member Les Dames d’Escoffier, BC Chapter; Founder, Paris in a Chocolate (in partnership with Grand Marnier); Chef Ann’s Gourmet Sauces, Brand Ambassador, Grande Charte Champagne-Reims, France
604-946-5463
www.drhenrysauce.ca
www.chefanns.com
www.gourmetwarehouse.ca
www.lesdamesbc.ca
