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8/6/18: Supper Club Sold Out!

 


THIS EVENT IS SOLD OUT!
Please be sure to join our email list to receive notifications when tickets go on sale next year. To be added to the waiting list, please call Barbara at 505-955-7931 x. 1, or email barbara@cffnm.org.

About the Event:

Wednesday, September 5th from 5:30 – 9:00 p.m.

We invite you to join us for the 4th Annual Supper Club at the Compound Restaurant on Wednesday, September 5th. Enjoy a menu crafted by James Beard Award-winning Chef Mark Kiffin, and learn more about the progress of the Cancer Foundation for New Mexico 10/10 Visionary Fund, a permanently restricted endowment that helps ensure future sustainability for the foundation.

Ticket Information:

$250 per person includes a cocktail reception and hord’oeuvres followed by a three-course dinner.


More Information

The 10/10 Visionary Fund:

During the past 15 years, the requests for Cancer Foundation for New Mexico’s life-critical services has grown steadily. As the only local organization to provide a high level of consistent support services to in-need cancer patients in northern New Mexico, we assisted with more than 21,000 patient visits in Santa Fe in the past 12 months. To date no patient who qualifies for our services has been turned away.

To plan for the future, in 2015 our leadership established the 10/10 Visionary Fund, so called because our goal is to raise $10 million in 10 years. The 10/10 Visionary Fund will build an endowment with earnings that will generate ongoing income to support the Cancer Foundation for New Mexico mission.

Each gift is a building block for the future. Contributions to this endowment will help save lives by ensuring that the good work of the Cancer Foundation for New Mexico will continue for as long as cancer exists. Click here for more info.

Chef Bio:

James Beard Foundation’s “Best Chef in the Southwest 2005,” Mark Kiffin — chef and owner of The Compound Restaurant — has worked, written, and taught in the restaurant industry for more than 25 years. A recognized leader in Southwestern cuisine, Kiffin creates a seasonal, Contemporary American Menu combining the diverse culinary influences of the Mediterranean with those of the New World. Bon Appétit Magazine calls The Compound “One of the region’s best restaurants, showcasing Mark’s sophisticated brand of southwestern cuisine with Mediterranean accents.” Judith Hill of The Santa Fe New Mexican called her experience “Zen like” and refers to Kiffin’s passion and flavors as a personal affair with food.

We Acknowledge and Thank our 10/10 Visionary Society Members

  • Toby Anderson & Bunny Terry
  • Anonymous
  • Janet & Stockton Colt
  • Zella Cox
  • Susan and Steven J. Goldstein, MD
  • Valerie & Bud Hamilton
  • Belinda & Brad Karp
  • Bill Saubert
  • Larri Short & Steve Reilly