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Charcuterie To The Rescue: The Rotary Club of Belmopan’s 2022 Children’s Program Fundraiser Another Hit

Everything Belize - A Collection of Words

There was much to savor at the Art Box on November 12, 2022. Decorated elegantly and filled to the brim with food and drink, the event was a delight for anyone fortunate enough to attend. With musical accompaniment, dinner, and a silent auction making up the night’s activities, attendees were in good spirits as they raised glasses to fundraise for Rotary Club of Belmopan’s Children’s Program.

Attendees to the Rotary Club of Belmopan’s annual ‘Wine and Cheese’ fundraiser were in for a gorgeous night programmed largely by partnering organization The Belize Collection. Not only did TBC assist in coordinating the multi-drink stations throughout the venue, but they also recruited TBC’s own Chef Rahim to provide a robust charcuterie spread featuring an ample selection of cured meats, aged cheeses, nuts, fruit, and spreads of all flavors and textures. 

Cheeses included BellaVitano sartori, manchego cheese, and some divine gouda alongside Western Dairies’ staples, such as Mozzarella, cheddar, and ricotta, produced right down the highway. Cured meats consisted of a huge assortment that would make anyone call for a cheat day. Guests could assemble a plate adorned (or stacked) with prosciutto, polish sausage, salami, and salmon. Paired with wine, sangria, and whiskey from the various drink stations, the night fulfilled attendees’ desires to indulge their full palette.

The silent auction featured various items at different starting bid costs, ranging from essentials like boxes of juice and diapers to big-ticket items like a weed whacker and charcoal grill to resort packages from The Belize Collection and other recreational destinations. There were even one-of-a-kind artworks available for bid, including a handmade clay lantern that received several bids. Attendees bid on items throughout the night and had the option to outrightly buy a resort stay if they met the sales price. Also on sale were bottles of wine from Fine Taste sold in custom-made crates by The Belize Collection. When the auction closed, the biggest bid of the night was $3,300 for a three-night stay at Grand Caribe Belize.

Providing the night’s music was the ensemble from the Pallotti School of Music. Comprised of violinist Chelsea Thomspon, flutist Stepanie Coye, Violist Aneselma Jones, Cellist Philip De Shield, and Bassist Christopher De Shield, the ensemble entertained the night’s guests with Tchaikovsky’s ‘Romeo and Juliet’, ‘Fiddler on the Roof’, selections from The Sound of Music as well ragtime, and rumba staples, among others. Their presence ensured a complete sensorial experience that tickled the ear as well as the tongue with their set going late into the evening.

This fundraising effort is especially dear and personal to TBC’s managing partner Ian Lizarraga. He was the first recipient of pediatric orthopedic care from the program’s partner medical institution the Shriners Hospital when he was three years old. Following that treatment, his mom and aunt worked with Belizean physician Dr. John Waight to screen other children that might benefit from similar early interventions. With time, the Rotary Club of Belmopan took on the task of managing the Children’s Program. 

Once Lizarraga took on his current role at TBC, he asked how the organization could aid the program, thus taking things full circle with TBC now providing the program’s major fundraiser’s catering. Since 2018, the Rotary Club of Belmopan and The Belize Collection have collaborated to bring Belizeans an unforgettable night hoping to inspire greater generosity from benefactors for years to come.

By the night’s end, the Rotary Club of Belmopan had raised three times more than its initial goal through its auction and ticket sales, outperforming their last efforts in every previous year. This will ensure that even more children receive crucial access to orthopedic care. Coordinating and sponsoring the ‘Wine & Cheese’ night is just one other way The Belize Collection looks to contribute to the betterment of Belizeans’ overall well-being.

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Dinner

Appetizer

BBQ Pig Tail
US 11 | BZ 22

Smoked salt-cured pork tails, brushed with house barbecue sauce and served with a warm,
hand-made flour tortilla and pickled habanero-onion sauce.

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Entree

Herb Tomato Pasta
US 18 | BZ 36

Al dente linguine pasta tossed in a slow-roasted tomato sauce with fresh herbs,
tossed in fresh Country Barn ricotta cheese.

Pollo Asado
US 18 | BZ 36

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

Oregano Pork Ribs
US 20 | BZ 40

Tender, slow-smoked pork ribs simmered in an all spice-oregano barbecue sauce.

Cocoa-Red Wine Braised Lamb Shank
US 27 | BZ 54

Locally raised lamb shank, slow braised in a rich, fresh ground cacao and red wine
broth, served with a side of warm, home-made bread.

Creole Oxtail Stew
US 27 | BZ 54

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Latin American Carne Asada
US 31 | BZ 62

Local beef tenderloin, pan-seared in garlic butter, brushed with home-made
chimichurri cause and served with sides of the evening.

Citrus-Achiote Chop
US 21 | BZ 42

Seared 1″ butcher cut rib chop served with smashed potatoes, grilled zucchini
and slathered with our signature citrus-achiote gravy.

Camarones en Crema de Coco
US 24 | BZ 48

Fresh farm shrimp simmered in hand-pressed coconut milk with organic, reigonal
vegetables, herbs and habanero peppers, served with a side of coconut rice and creole
bread rolls.

Soups

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Chicken Escabeche
US 13 | BZ 26

Organic chicken cuts, pan fried and simmered in Tia Blanca’s sun-dried oregano, jalapeño, lime,
onion broth, served with warm hand-made corn tortillas.

Salads

Citrus & Arugula Salad
US 13 | BZ 26

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Peanut & Ricotta Salad
US 15 | BZ 30

Toasted local peanuts and crumbled ricotta cheese on baby spinach, purple
onions and, tomatoes, served with your choice of our honey balsamic dressing or
our Grove House signature citrus vinaigrette.

Desserts

Coconut Caramel Flan
US 7 | BZ 14
Mayan Chocolate Cake
US 9 | BZ 18
Soursop Cheesecake
US 9 | BZ 18

All prices are inclusive of GST.

Lunch

Appetizer

Country Barn Mozzarella Sticks
US 13 | BZ 26

Seasoned, breadcrumb-encrusted mozzarella cheese sticks, deep fried to a crispy
golden finish, served with jalapeño tartar and a
sweet/spicy tomato habanero sauce.

Shrimp Habanero Fritters
US 14 | BZ 28

Farm-raised shrimp tossed in Belikin beer batter with farm vegetables, habanero
peppers, golden friend and served with roasted garlic aioli dipping sauce.

Entree

Grove House Smoked Brisket Skillet Nachos
US 13 | BZ 26

Shredded slow-smoked local brisket over crisp corn tortilla shells, topped with
re-fried beans, 2 cheeses, and fresh lime cured salsa.

Pollo asado
US 16 | BZ 32

Tangy herbed chicken cuts grilled to perfection and topped with fresh Mennonite
cheese, served with a warm flour tortilla, re-fried beans, guacamole, and house
pico de gallo.

The Giant Burger
US 18 | BZ 36

Toasted home-made burger bun with grilled ground stead patty, topped with melted
cheddar cheese, crispy bacon, and a honey plantain mustard cabbage slaw,
served with potato fries.

Sandwich de Cochinita Pibil
US 14 | BZ 28

Slow-smoked pork leg, shredded and served on a freshly made bun, topped with Belizean
style coleslaw and served with potato fries.

Lamb Salbutes
US 15 | BZ 30

Locally butchered free-range lamb grilled to perfection on a golden fried yellow
corn tortilla, topped with marinated cabbage and tomatoes then
drizzled with mint pesto.

Soup

Farmer's Bean Soup
US 10 | BZ 20

Slow-cooked red kidney beans, crowned with crispy chicharrones and pico de gallo,
accompanied by crispy seasoned corn tortilla chips.

Creole Oxtail Stew
US 13 | BZ 26

Free range oxtail cuts slow-cooked in a rich Creole tomato sauce with farm
vegetables, served with coconut cilantro rice.

Salads

Herb & Watermelon Salad
US 12 | BZ 24

Mennonite harvested watermelons, diced and tossed with organic greens, fresh
mint, basil and ricotta cheese with your choice of honey balsamic dressing or oue
Grove House Signature citrust vinaigrette.

Citrus & Arugula Salad
US 12 | BZ 24

Dehydrated orange segments, with fresh arugula, farm vegetables, and sliced
hard-boiled eggs, served with your choice of honey balsamic dressing or our
Grove House signature citrus vinaigrette.

Desserts

Traditional Vanilla Icre Cream
US 5 | BZ 10
Nance-infused Caramel Flan
US 9 | BZ 18
Ayote en Miel with Vanilla Ice Cream
US 9 | BZ 18

All prices are inclusive of GST.

Breakfast

The Little Donkey
US 9 | BZ 18

Breakfast burrito of warm handmade flour tortilla stuffed with re-fried beans, scrambled eggs, crispy
pork bacon, farm vegetables and fresh Mennonite cheese.

Belizean Stuffed Jack
US 10 | BZ 20

Golden fried flour tortilla, stuffed with re-fried beans, sauteed vegetables,
habanero flavored sausage, scrambled eggs, and Mennonite cheese, served with pickled habanero curtido.

The Giant Pancakes
US 10 | BZ 20

2 giant pancakes dusted with cinnamon sugar, topped with tropical fruit chutney, served with a side of grilled habanero flavored sausage.

The Village Breakfast
US 11 | BZ 22

Farm fresh eggs scrambled with onions and tomatoes, accompanied by
coconut refried beans, crispy bacon and Belizean fried jacks.

Chef's Farm Omelette
US 10 | BZ 20

2-egg omelette filled with sauteed organic vegetables, served with toasted
baguettes and fresh Mennonite ricotta cheese

Continental
US 12 | BZ 24

In-house baked goods, locally grown fruit, Mennonite yogurt and coffee.

All prices are subject to 10% Resort Fee.

Time to book your stay

1512 Chemin de Stramousse, 06530
Grasse, Provence-Alpes-Côte d’Azur, France

Antoine Lavoisier – managing director