Eight years ago, a Facebook memory reminded me of something that still makes me smile—and still inspires how I approach fundraising today. It was my very first successful event for UC Merced’s Bobcat Pantry, supporting food-insecure students.
The concept? Simple. Effective. Low cost.
We called it Pints for a Purpose. For $10, guests received a UC Merced-branded pint glass (sponsored by Image Masters) and their first pint of beer for free. Every single dollar of that $10 went straight to the Bobcat Pantry.
Here’s why it worked so well:
- The glasses were free – a win for the sponsor, Image Masters, who got to showcase their brand to every attendee.
- The venue, 510 Bistro, donated the space and a keg – on a Tuesday, one of their slower nights. The first pint was included, but refills, other beverages, and food were purchased separately.
- Everyone benefitted – 510 Bistro had one of their busiest Tuesday nights in a long time (because who stops at just one beer?), Image Masters reached 115 people with their branding, and the Bobcat Pantry received much-needed funds.
That first event planted the seed for a fundraising format I’ve used successfully ever since. Over the past eight years, I’ve hosted numerous similar events—supporting the Bobcat Pantry, the student-run garden at UC Merced, and most recently, my first off-campus cause: The Bruce Lee Foundation.
Oktoberfest Home Brew Contest
Local homebrewers were invited to make beer for guests to sample and vote on by popular choice. Tioga-Sequoia Brewing generously donated a keg of General Sherman IPA, Miller Sausage Company donated sausages, and Max’s Artisan Breads supplied fresh buns.
From there, we elevated the menu with gourmet toppings made entirely from our campus vegetable garden — house-pickled jalapeños, homemade sauerkraut, and grilled peppers and onions.
Tickets were $20, and the response was incredible — 100 guests packed the event, raising over $2,000 for the Bobcat Pantry.
Suds & Sausage
Thanks to the incredible generosity of our beer and food donors, we hosted a second event the very next week in our campus private garden. Guests enjoyed an afternoon of beer and gourmet sausages, surrounded by the same garden the event was benefiting.
Proceeds went directly toward buying new garden tools, compost, seeds, and vegetable starts. We welcomed 50 guests and raised over $1,000 — a huge win for the garden.
Vino & Tapas
This one was all about wine, creativity, and rescued produce. Delicato Family Vineyards donated wine, which we extended by creating two signature sangrias — one white, one red — both featuring “rescued” ugly fruits generously donated from local orchards.
The menu was a vibrant spread of Spanish-style tapas, plant-forward and bursting with fresh fruits and vegetables donated by local farmers. Guests sipped, snacked, and socialized — all while supporting the student-run campus garden.
The result? $800 raised to help the garden thrive.
Salvage Social Hour Fundraisers (Award-Winning)
The events I’m most proud of are our Salvage Social Hour Fundraisers, which not only raised money but also tackled one of the biggest issues in the food world today: waste.
The concept was as delicious as it was impactful — educate guests on food waste while showing how overripe fruit, bruised tomatoes, parsley stems, and other “ugly” produce can be transformed into incredible appetizers and cocktails.
We hosted two fundraisers using this format:
- The first at The Partisan
- The second at El Capitan Hotel Courtyard in downtown Merced
Both venues were donated, and local chefs and restaurants jumped in with creative small plates made from donated imperfect produce. Even the cocktails followed the theme, with low-waste drinks crafted from gleaned fruit.
Together, these two events raised over $4,500 and were so successful they earned a Silver Award at the 2024 NACUFS for Outreach and Education.
The beauty of this approach is that it’s built entirely on partnerships, creativity, and community goodwill—not big budgets. Sponsors get exposure, venues and vendors make new connections, and important causes get the funding they need to thrive.
Next up? October 2025, when I’ll be teaming up with Tioga-Sequoia Brewing, the Merced County Food Bank, and UC Merced alum Uday Bali, owner of Bali Tutoring, for a fall-themed, family-style feast featuring dishes cooked with different Tioga-Sequoia beers — each paired with the beer used in the dish.
Spots will be limited, so keep an eye out for the official announcement — this is one you won’t want to miss.
Culinary Connections 