Boston Common - Niche Media - A side of Boston that's anything but common.
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" e people at the Ellie Fund were like a mom. ey cooked meals. ere's no red tape." TARA GRIFFITH FROM TOP: Tara Griffith and Kelley Tuthill met through the nonprofit Ellie Fund; chocolate lavender pot de crème; the restaurant is located on one of the oldest wharfs in Boston. There's some fun stuff. [Dessert arrives in the form of a chocolate lavender pot de crème and a burnt orange crème caramel.] KT: How can you resist this dessert? This is sinfully good. TG: I love the surprise element of lavender sprinkled on top of the choco- late mousse! Beyond amazing. OK, the big question: What are you wearing to the gala? KT: I don't know. TG: Come on! KT: I know! I'm running out of time. A lot of people have their dresses made. We're lucky in Boston to have a lot of designers, like Denise Hajjar and Sara Campbell, who will make you a one-of-a-kind dress. TG: People go all out. Some women wear cocktail dresses. I'm obsessed with vintage, so I am wearing a fascinator. KT: Actually, I know what I'm wearing. A spray tan! TG: [Laughing] Cheers to you. KT: Here's to your good health. The Ellie Fund's 18th Annual Red Carpet Gala is March 2 at the Taj Boston, 15 Arlington St., 617-536-5700; elliefund.org/redcarpetgala BC [Entrées of pan-roasted diver scallops with jumbo asparagus and saffron essence, and three-cheese cannelloni with roasted tomato, basil sauce, and baby zucchini are served.] KT: Wow, what a delicious lunch. Not too heavy at all. TG: My scallops are off-the-charts tasty, resting on a bed of simple but precisely cooked asparagus. KT: What a treat to have scallops for lunch today. I love eat- ing seafood while looking out at the harbor. We are so lucky to live in New England. How did you two cross paths? KT: Tara and I met because we were both unlucky enough to be diagnosed at a young age with breast cancer. But we consider ourselves lucky to have found the Ellie Fund, an outlet for our desire to turn a terrible diagnosis into some- thing good. Breast cancer is such an awful and challenging experience. But for many of us, the one bright side is meet- ing other survivors and working together to help the next women who get diagnosed. Tara, you exemplify what makes the Ellie Fund special. So many women like you not only receive assistance, but give back to the organization to make life easier for the next woman. TG: Well, I was in awe of you! You have really inspired me throughout my breast cancer journey. And it really helped for me to see that I will get back to my old self again. How did the Ellie Fund help when you were diagnosed? TG: They helped me when I needed it. I had young kids—Ava was 18 months old, and I was just like, How am I ever going to do this? Honestly, the people at the Ellie Fund were like a mom. They cooked meals. There's no red tape. If you need something, the turnaround time is two seconds. I love the people. I love the mission. KT: That's what the Ellie Fund tries to do—help people keep their lives together. It's hard when you have little kids and you're trying to work. You feel like everything is falling apart. Trust me, I needed [the help]. I was bald and really having a tough time with chemo. And you don't want it to be a negative thing in your family's life, or something that causes fear or anxiety. You want to say, OK, something bad happened, now what can I do with it? TG: Yes, make it good. That is all you can do. I now sit on the board of directors, which is the biggest honor I could ever dream of. The Ellie Fund's 18th annual Red Carpet Gala is on March 2. It looks to be quite a razzle-dazzle event! KT: Of course! It's the highlight of the social season in Boston. Tara, what do you love about it? TG: It's the Ellie Fund's chance to really tell potential donors about our mission and let them know what we are all about. It makes up nearly 40 percent of our yearly income. KT: Wow, so it's a big night. Well, everyone from WCVB will be there. We have red carpet arrivals and people getting interviewed. You feel like a star when you get there. TG: It's such a great feeling, because you guys are always behind us. This year we have between 10 and 12 chefs. We have a photo booth, a live auction. continued from page 72 74 BOSTONCOMMON-MAGAZINE.COM ON THE TOWN 072-074_BC_ST_OTT_Spring14.indd 74 2/7/14 12:24 PM