SNAPSHOTS | 36-37

from April 2020 Issue

SNAPSHOTS | 34-35

Red & Black Blast raises over $130,000 for UC’s ATS

More than 300 guests attended the University of Cincinnati’s Advancement & Transition Services’ third annual Red & Black Blast.

Guests enjoyed a gourmet dinner, bid on art created by ATS participants, took their chances at the wine pull and raffle, bid on vacation and bourbon packages, and danced. More than $130,000 was raised for ATS. Awards were presented to Terri Hogan, CEO of Contemporary Cabinetry East, and Daniel Cummins, UC assistant dean of students. Hogan received the Champion for Inclusion Award, while Cummins was awarded the Chuck Altenau Outstanding Service Award.

Dinner was provided by UC Aramark executive chef Jonathan Hunt and his team, joined by noted chef Dean Larry Johnson. Melodic Connections and Swampthang entertained and Meghan Mongillo of Local 12 was emcee.

All proceeds from the Blast benefit ATS to provide opportunities for individuals with disabilities through innovative research, education and service.

**Honoree Terri Hogan and Christi Carnahan**

**UC Senior Vice Provost Kristi Nelson**

**Guests Sydney Cummins and Georgetta Cummins**

**Guests Diana O’Brien and Laura Kitzmiller**

**Dean Larry Johnson taking a break from the panini grill**

**Allen Zaring, lead singer of Swampthang**

New space a welcome addition for The Welcome Project

Nothing says “welcome” more than an open kitchen and food.

Wave Pool’s The Welcome Project recently opened a new kitchen and market. The space will serve as a teaching kitchen, and the micro food market will help combat food access issues in Camp Washington. Pay-what-you-can produce will be available from the Camp Washington Urban Farm and shelf-stable goods supplied from Dean’s Mediterranean, Horchata, and other specialty vendors.

Wave Pool’s Cincinnati’s Table dinners – themed community dinners featuring both immigrant chefs and local artists – will take place in this new space.

The space will also allow The Welcome Project to expand current art classes to include teaching classes and a future dinner program featuring guest chefs.