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Associated Press
8 hours ago
- General
- Associated Press
Celeste and Robert White Honored with Salvation Army's Prestigious Nehemiah Award
The Napa Salvation Army Out of the Fire Gala showcases the transformed lives of the Culinary school graduates 'The Salvation Army's work is nothing short of transformative. From providing food and shelter to offering job training and recovery programs, they bring faith, hope and dignity to so many in need.'— Celeste White SAINT HELENA, CA, UNITED STATES, August 17, 2025 / / -- The Salvation Army proudly announced that Celeste White of St. Helena and her husband, Dr. Robert White, were honored with the Nehemiah Award at the Out of the Fire event held on August 14, 2025, at Raymond Vineyards. The event was graciously hosted by vintner Jean-Charles Boisset and brought together community leaders and supporters from across Napa Valley. The Nehemiah Award, one of The Salvation Army's highest honors, recognizes individuals whose lives embody the values of restoration, servant leadership, and faithful action—qualities modeled by the biblical figure Nehemiah. The Whites were selected for their remarkable contributions to rebuilding communities, preserving heritage, and investing in programs that restore hope and dignity. Celeste White, a longtime Napa Valley resident, has been a driving force in philanthropy throughout Napa Valley. Alongside her husband, Dr. Robert White, a trauma surgeon with the Providence health system, Celeste has supported numerous charitable causes across California, particularly in the areas of faith, education, and healthcare. The Whites are best known locally for their transformative support of the Salvation Army Culinary Training Program in Napa, which provides job skills and renewed purpose to those seeking a fresh start. Their leadership also guided the restoration of Yountville Community Church, the oldest church in Napa Valley, originally founded in 1874, preserving a historic and spiritual landmark for future generations. 'Celeste and Robert White are shining examples of what it means to lead with compassion and vision,' said Pastor Joshua Kistan of The Salvation Army during the Gala. 'Their generosity has restored lives, provided hope, and even restored buildings, throughout Napa Valley and beyond.' Celeste White also serves as President of Lux Forum, a St. Helena-based nonprofit that hosts thought-provoking conversations at the intersection of faith and public life. She also sits on the Board of Trustees at Westmont College in Santa Barbara. The Out of the Fire event raised critical funds to support The Salvation Army's ongoing work in Napa and across California, including food assistance, shelter, addiction recovery, and workforce development programs and culinary training program. Guests celebrated the Whites' extraordinary impact in contributing to efforts that strengthen local communities throughout Napa Valley. About Celeste White Celeste White is a community leader, and longtime resident of Napa Valley, California. She is the President and Chair of Lux Forum, a nonprofit dedicated to fostering public dialogue on faith, culture, and civic engagement. In addition to her work with Lux Forum, Celeste serves on the Board of Trustees at Westmont College in Santa Barbara. She is also the owner of Horse Rock Olive Oil, a boutique estate-grown olive oil brand based in Napa Valley. Known for her passion for historic preservation, she spearheaded the restoration of Yountville Community Church, bringing new life to the oldest church in Napa Valley. Her philanthropic leadership extends across California, where she supports education, healthcare, addiction recovery, and community revitalization efforts. About Dr. Robert White Dr. Robert White is a distinguished trauma surgeon with the Providence health system, where he has dedicated his career to saving lives in some of the most challenging medical environments. Respected for his surgical expertise and leadership in trauma care, Dr. White has also played a pivotal role in the development of regional trauma programs in Northern California. Beyond his professional commitments, he is a devoted community builder, working alongside his wife Celeste to support initiatives that strengthen communities, restore historic institutions, and uplift vulnerable populations. His unique perspective as both a physician and a community advocate has made him an influential leader in healthcare and charitable endeavors alike. About The Salvation Army The Salvation Army, an international movement, is an evangelical part of the universal Christian church. Its mission is to preach the gospel of Jesus Christ and to meet human needs in His name without discrimination. In Napa and throughout California, The Salvation Army provides essential services including food assistance, shelter, disaster relief, addiction recovery, and job training. Rick Osgood Salvation Army Board Member email us here Legal Disclaimer: EIN Presswire provides this news content 'as is' without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the author above.
Forbes
18-06-2025
- Business
- Forbes
Naya-It's Not Just Middle Eastern Cuisine; It's Lebanese Food
Hady Kfoury has turned his Middle-Eastern restaurant chain Naya into having 33 locations, with most ... More in NYC, but now in 4 other states. Because New York City's 8.4 million population is so multi-cultural and consists of about 35% immigrants, Middle Eastern restaurant chains abound including Cava, The Halal Guys and Miznon But Hady Kfoury describes his food served at Naya a bit more specifically: Middle Eastern flavor rooted in Lebanese culinary traditions. 33 Locations and Counting And Naya has been growing at a steady pace. After opening his original Naya (Mezze Grill) in Midtown East on Second Avenue and 55th Street in 2008, he has grown his chain to 33 locations with 25 in Manhattan and Brooklyn, and the remainder in Conn., N.J. Penn. and Mass. In 2024, it opened 10 locations and is on track to open close to 15 more in 2025. Kfoury was raised in Beirut before immigrating to NYC at age 25. Prior to that, he trained at a Swiss culinary school before gaining internships with noted chefs Daniel Boulud and Francois Payar, and then worked full time at the Mandarin Oriental Hotel in NYC. Enterprising Kfoury raised $700,000 from family and friends originally, which got it off the ground. When he had 7 locations, he knew he could only expand by a couple a year, if he opted to avoid debt, so he partnered with the private equity firm TriSpan, which is based in NYC, and has invested in Maman and Rosa Mexicano. That partnership has fueled its growth and led to steady expansion. And All Are Company-Owned Unlike most restaurant chains which expand quickly by franchising, which funds the growth, Naya's full complement of locations are company-owned. It has no franchised locations, an outlier in these times. Kfoury has also learned to be very adaptive and considers listening to his customers a priority. He reads every note sent to the restaurant. His first eatery Naya Mezze Grill was a fine-dining concept, which he eventually turned into a Naya Express, and finally to fast-casual Naya (whose name it capitalizes in its logo).. Customize Your Meal Guests can customize their own meals with a protein, sauce and unlimited toppings. He also gives credit to Chiptole for starting this process of walking down the line and choosing your own meal. He adds that it includes several Lebanese-style dishes such as chicken shawarma, lamb kabab, and hummus, and Lebanese-inspired food such kibbe (fried beef dumplings) and fatayer (spinach and sumac mini pies. Kfoury also says that each of its competitors possesses its own strength, Cava is more Greek, Miznon more Israeli and Naya more Lebanese. 'One is not better than the other; we're all different,' he says. Kfoury says guests could dine at Naya two or three times a week and never order the same dish, and that also takes into consideration people's allergies and food preferences. How does the quinoa included in many dishes stay fresh? Kfoury explains that it may be freshest at 11 a.m. when it opens, but it should be replenished every half-hour. Keeping Prices Competitive He's also kept a lid on is prices, so a dinner with a beverage costs around $18, the Naya bowls start at $12, and salads begin at $12. He says its most urban locations in NYC and Boston tend to target the lunch crowd such as office and remote workers and the more suburban locales such as Darien, Ct. or Montvale, N.J. appeal more to families, offices as well as a growing need for catering and special events. Its location at York Avenue and 70th Street is down the block from Weill Cornell Medical Center, which attracts a bevy of hospital employees. On Yelp, Monique from Las Vegas dined at the Naya in the financial district and said the chicken kebab was tasty, perfectly grilled and inexpensive. She also liked the hummus with rice and ended up dining there twice during her NYC stay. But Laura from New York thought the chicken kebab was a 'little dry' but noted that it only cost $14 for a bowl. And Liz from Yonkers said when she has to be in the office Naya is her 'go-to spot for lunch.' In terms of the future, Kfoury expects a couple of new locations on the Upper West Side or Upper East Side, but 'Manhattan is at full capacity.' He's exploring growth in N.J, Ct, and Philly and says he's looked into Florida but finds it too expensive. He says the 3 keys to its success are: 1) Authenticity of its food, 2) Generosity of its unlimited toppings, 3) Affordability.
Yahoo
28-05-2025
- Health
- Yahoo
Fire up the grill for these sizzling summer recipes
(WGHP) — Fire up the grill and cook your whole meal. Summer's grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC's Culinary School shows us how to cook everything on the grill, from the fruit and vegetables to the meat, even pizza. Juice of 1 lime 1/4 cup honey 1 tbsp olive oil Small watermelon, cut into 1-inch-thick wedges Freshly torn mint leaves, for serving Flaky sea salt, for serving 1. Place the watermelon in vacuum-sealed bags 2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors. 3. Heat grill or grill pan to medium heat. 4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag 5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side. 6. Sprinkle with mint and flaky sea salt and serve. Four Servings For the sweet potatoes 2 pounds sweet potatoes 3 to 4 tablespoons extra virgin olive oil Kosher salt For the dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make the cilantro lime dressing: Combine all of the dressing ingredients in a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is. Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. YIELD: 4 servings 4 medium ears of corn (silks removed and peeled) Melted butter, olive oil spray optional (salt to taste) Method 1: Juicy and Moist (In the Husk) Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks. Soak the corn: Soak the corn in cold water for about 15-30 minutes before grilling. Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes. Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill. Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving. Method 2: Charred and Smoky (without the Husk) Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes. Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel. Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance. Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving. Yield: Two grilled pizzas Pizza Dough: 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 pinch white sugar 3 ⅓ cups all-purpose flour 1 tablespoon olive oil 2 teaspoons kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh basil Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: ¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided 4 tablespoons chopped fresh basil, divided Gather all ingredients. Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place the dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Preheat an outdoor grill for high heat; brush the grate with garlic oil. Make pizzas: Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick. Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over the crust. Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil. Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough. Servings: 6 Cook: 10 minutes Marinating: 10 minutes Ready in: 25 minutes This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup. 3 lb. side of salmon, skin on 3 tbsp soy sauce 2 tbsp dijon mustard 1 1/2 tsp minced garlic (1 large clove) 1/3 cup olive oil, plus more for brushing the grill 1 tbsp minced parsley (optional, for looks) Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together). Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes. Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness. Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon. Serve warm, garnished with parsley if desired. Notes: If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead. There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious! Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
