PETA President Ingrid Newkirk is on her new speaking tour, “All Together Now!” At the latest stop in Raleigh, North Carolina, guests were eager to win coveted silent auction items, many of which were given to us by compassionate companies.
One popular item was a package from Gaia’s Kitchen & Catering featuring a gift card, a case of mouthwatering vegan meats, and popular PETA merchandise, such as a “Without Killin’” apron and a vegan cookbook. Guests were drooling over these prizes, which were auctioned off to support our lifesaving work.
Other in-demand prizes included a set of books from Quail Ridge Books and a PETA bundle with some enticing items from the PETA Shop.
A lucky guest got to leave the event with a Professional Luxury pack from T180 PROFESSIONAL and a peta2 cruelty-free makeup bag.
Another happy PETA supporter went home with a lovely niLuu Lennon “silk” robe or women’s kimono.
A pleased attendee made a winning bid for gift cards for Darë Vegan Cheese and Cloer Family Vineyards wine.
We want to give a special thanks to all the generous companies that were involved with the silent auction, including the following:
Cloer Family Vineyards
Dashi
Gaia’s Kitchen and Catering
niLuu
Quail Ridge Books
T180 PROFESSIONAL
While the silent auction goodies were the highlight of this event, the attendees were also treated to tasty vegan food from Chef Caroline Morrison of the Fiction Kitchen, where the event was held.
First, appetizers were served, which included Eastern North Carolina–style barbecue sliders with sorghum Dijon slaw, cherry tomatoes, house “pepperoni,” and a “feta” skewer; cucumber and pimento “cheese” cups; and tempeh pâté with lavash crackers and pickled onion.
Guests were then treated to a delicious dinner. The first course featured “she-crab” chowder, fritto misto with oyster mushrooms, North Carolina peppers, seaweed, king trumpet fritters with tartar sauce, watermelon sashimi with jalapeño and sweet tamari, and hearts of palm ceviche with bell pepper, cilantro, and coconut milk.
The main courses were lion’s mane mushroom steak chimichurri with red wine reduction, Incredible Foods’ “rib rack” in North Carolina blueberry barbecue sauce, and fried Carolina Gold rice with broccoli, chickpea egg, and popcorn “chicken”—just to name a few!
We want to thank Gaia’s Kitchen & Catering for providing the delicious vegan meats used for the courses.
While the guests enjoyed dinner, Ingrid explained that “every animal is someone” during a fun and informative speech about the many wondrous forms of life we share the planet with.
“All Together Now!” events, which all include delicious vegan food, merchandise from caring companies, and, of course, inspiring talks by Ingrid, may be scheduled in a city near you. We hope our generous members and supporters will attend and that more vegan chefs and compassionate companies will contribute to the festivities.
