By T.S. Donahue. Photos by Donn Young.
The Lucy Daniels Center for Early Childhood has been serving children in the Triangle region for 22 years, and recently five renowned chefs served nearly 150 guests in support of the center. The benefit, held at The Umstead Hotel and Spa in Cary, NC, showcased a menu prepared by the Umstead’s executive chef Scott Crawford and was influenced by the works of North Carolina artist and sculpture Thomas Sayre. The dishes were accompanied by a select pairing of wines. Chef Steven Greene, of Heron’s at the Umstead Hotel and Spa, prepared reception hors d’oeuvres.
Sayre, known for his use, love and respect for natural materials, said that he was first skeptical about a dinner inspired by his works of art. That skepticism fell by the wayside after meeting with Crawford and his team of chefs. “My first response was ‘No,’ but after meeting with (the chefs) I started to see the possibilities and began wondering ‘How can we take this to a deeper place where something new might happen?’” said Sayre. “That’s really what the center is about – new beginnings; and the dinner needed to have the same inspiration.”
The theme of the event was creative collaboration, said The Lucy Daniels Center board chair Dean McCord. “Creative collaboration is something that happens every day at The Lucy Daniels Center when our team of social workers, psychologists, psychiatrists, and educators work with children, their parents and members of the community who help make it all possible.”
The Lucy Daniels Center for Early Childhood is the largest and most comprehensive nonprofit agency providing children’s mental health services in the Triangle region of North Carolina. Began in 1989 with a gift from Lucy Daniels, the center serves more than 750 children and their families every year.
McCord, who says the center hopes for the benefit to become an annual event, told attendees the center doesn’t “offer cookie-cutter, quick-fix solutions, instead our highly skilled staff takes the time to sort out what the best course of treatment is for each child, whether it takes five visits or 500,” he said. “We provide services for … a high percentage of children from low and moderate-income families. About 1 in 7 children are treated at no cost and more than 90 percent pay less than the actual cost of providing services.”
That is why the benefit is so important, according to McCord. “Our Family Support Fund must annually make up the difference between what families pay for services and the actual cost of providing them,” he said. “The center is not just about numbers (volume). The center is committed to providing a very high level of quality and service to every child that we treat, as well as their parents.”
McCord added that future plans for the center include more than doubling the number of children and families it is able to assist in the next 10 years to 2,000 children and families.
Throughout the meal, Sayre and Crawford expressed their thoughts on the dishes served and the inspiration behind them. Sayre said that “the dishes were prepared very well and everything turned out better than I could have imagined.”
Course One: Randomness – Chef Scott Crawford, The Umstead Hotel and Spa
This dish included the random accompaniment of white and green asparagus spears, topped with a crispy ham hock, capped by a quail egg, and accompanied by an herb salad, tomato and Parmesan cheese. A beautiful dish, the lightness of the quail egg truly accentuated the perfectly fried ham hock. A tangy mustard-based sauce brought everything together in well-balanced explosion of flavor.
Course Two: Refined Smoke – Chef Matthew Medure, Matthew’s San Marco and Restaurant Medure
Served under covered lid, which was removed from guest’s plates tableside, a burst of smoke momentarily veiled flawlessly cooked Maine scallops in a light pastry resting in a smoked vegetable Nage and topped with a Perigord Truffle Duxelle. The dish wasn’t as visually appealing as the rest of the dishes, but the smoky presentation, depth of character of the accompanying vegetable Nage and overall taste was amazing. The scallops literally melted in your mouth; and serving a ‘to-the-minute’ smoked dish to 150 people was not only impressive, it was done flawlessly.
Main Course: Earth’s Influence – Chef Colin Bedford, Fearrington House
The hibiscus-marinated venison, wild mushroom and sage Cumberland sauce, beet, cocoa, cipollini, and sunchoke truly expressed the earthiness of Sayre’s works. The venison was tender, without any hint if gaminess. Visually appealing, the combination of unique flavors punched your palette in the face and you loved every minute of the experience.
Dessert: Serendipity – Chef Daniel Benjamin, The Umstead Hotel and Spa
Dessert was accentuated by what Chef Crawford called “a happy accident” of caramelized white chocolate. The accompanying cinnamon toast, roasted apples and crème fraiche had the aroma of fall and inspired the senses towards all the season brings. Served on the right side of the dish, the white space on the plate made one feel as though something was missing, but upon the first mouthful everything seemed to be exactly where it belonged.
Overall the dinner was superb and delightfully done. The crowd expressed those thoughts with a standing ovation as Crawford took the stage alongside his team of chefs for a question and answer session at the end of the meal. Sayre agreed with the crowd’s enthusiastic response.
If the benefit does become an annual event, artsee Magazine highly recommends your future attendance.




























