Celebrate the 33rd Annual YMCA Chocolates Galore & More
The evening will feature tastings of hors d’oeuvre and dessert specialties from the area’s most talented chefs and bakers. You can dance the night away while enjoying free-flowing champagne, music, dancing, and an auction.
As a treasured friend and fellow supporter of our local community, please join the YMCA in recognizing the YMCA’s important mission and offering your support for the families and children of Loudoun County. Proceeds from this event directly fund the YMCA’s Caring for Community scholarship program and enable the YMCA to serve the needs of local families.
Attire for the event - Business or Cocktail.
Mistress of Ceremonies
Erica is a passionate individual with a big personality and heart to match. Her career is based within hospitality where she has been a licensed massage therapist for 20 years. It was during this time that she decided to open her own practice and business in Leesburg called Sierra Massage Therapy. Erica ensures her clients that they are in good hands because she knows that a massage as she states; “It’s not just a luxury…it’s a necessity” But that is not all this women does! Erica’s background in hospitality matchers her desire to make positive connections with people which make a powerful difference in the community. She has been an Emcee for several events throughout Loudoun including One Sparrow Charity Lip Synch Battle. It is her lively and energetic personality is what keeps the crowd entertained which is why we were thrilled to have her join us for this year’s event.
Chef Erik Foxx - Magnolia's at the Mill
Chef began cooking at 15 in Herndon, Virginia opening a new restaurant 25 years ago. 5 years later Erik joined the Hyatt Hotels and continued to grow with them for a few years. He traveled a great deal domestically as well as internationally training under different chefs within restaurants and hotels abroad. This allowed a lot of experience as well as classic training to happen in diverse environments. Chef Erik left the Hyatt and went into his own smaller kitchens, or laboratories if you will. He took on a few more large openings over the years with the Clyde’s group at Willow Creek, as well as the Robert Wiedmaier restaurant Group, opening the Arlington Mussel Bar & Grille, the Mussel Bar & Grille @ Fells Point, and The Brasserie Beck Kentland’s, and being Chef de Cuisine at the Mussel Bar & Grille Bethesda. Here Erik worked closely with chefs Brian McBride and chef Robert Wiedmaier and very much came into his own. Chef Erik’s current home is at Magnolia’s at the Mill in Purcellville Virginia. And it really does feel like home. He am very committed and close to all of his local agricultural sources, and that gives everything Erik does a sense of community and togetherness that you cannot pretend to have. Before farm to table was a trend, it was, and is, a responsibility.
Chef Jason Reaves - Salamandor Resort & Spa
Chef Reaves oversees the full pastry team at Salamander Resort and Spa. As a graduate of the Culinary Institute of America in Hyde Park, NY with a specialization in baking and pastry. Prior to joining Salamander Resort, Reaves developed his love for pastry through experiences with Postrio at the Prescott Hotel, Lansdowne Resort, Norwegian Cruise line’s ‘Pride of Aloha’ and ‘Pride of America’ cruise ships, and Market Salamander. Chef Reaves has competed on and won multiple Food Network competitions. His televised Food Network appearances include ‘Food Network Challenge’, ‘Sugar Dome’, ‘King of Cones’, and ‘Halloween Wars.' In addition to his pastry contributions to Salamander, Chef Reaves’ contributes to the community. His endeavors include student mentorship, local philanthropy participation and driving tourism.
Chef Marcus Repp - Lansdowne Resort & Spa
Chef Marcus Repp, born in Friedburg, Germany, has traveled the world searching for culinary experiences true to the culture of each destination. He is the Executive Chef and Director of Culinary Operations at Lansdowne Resort and Spa with more than 20 years of experience in the culinary realm. As part of his experience, Chef Repp indulges in travel, music, cuisine, and culture to understand the culmination of local taste with worldly flair. Embracing the local offerings is seen in the restaurants Chef Repp oversees as the dishes include meats, poultry, and eggs from a local Loudoun County farm.
Chef Daniela Williams - Cucinamore, LLC - Italian Cooking Parties
Born and raised in Treviso, just 25 miles north of Venice, Italy, Chef Daniela Williams was inspired by many people during her time in her native country. Just over ten years ago, she moved to the United States where she became inspired to start her own culinary business venture! Cucinamore, LLC - Italian Cooking Parties, clients can learn how to prepare and enjoy authentic italian dishes with friends and family all within the comforts of their home.
Libby Westphal - Transcontinental Mrs. USA 2019