For the party planners putting together the Resource and Crisis Center of Galveston County’s Casino for a Cause event, holding the fundraiser on an island is just a start.

From there, they add plenty of other island touches to the food, décor and entertainment to immerse all the guests in a tropical getaway.

“This will be the second year to have our 

Casino for a Cause at the Tremont House’s Davidson Ballroom, and we’re arranging it to be an oasis downstairs and then a high-energy casino atmosphere upstairs,” said RCC director of fund development Kim Dimmett.

“We’ve selected an island-inspired menu with a real wow factor.”

The Tremont House’s Executive Chef Michael Jacobson elaborated on what island inspired meant in his kitchen.

“To capture the island feeling, the food has to have fresh, bright, clean flavors,” he said.

For Casino with a Cause, Jacobson said he devised a menu that includes jerk chicken with pineapple-basil salsa, jasmine rice, succotash and a spicy shrimp appetizer.

Jacobson also said he created a salad that will rival the bird of paradise centerpieces with its color and fragrance — thanks to the addition of edible flowers such as nasturtium and dianthus.

“I like adding edible flowers, along with fresh berries, to a salad,” he said.

“They’re light and spicy along with being beautiful.”

He said he uses only flowers specially grown for food use with no fertilizers or pesticides.

The salad is also topped with another island-inspired flavor.

“The cocoa-dusted cashews on the salad are exclusive to The Tremont House, and made from a recipe Chef Barrington brought with him from his years in the Caribbean,” Jacobson said.

Casino for a Cause’s signature cocktail has a floral note as well. The drink, which will welcome guests as they arrive, has a hibiscus base.

While the island theme makes the Casino for a Cause an escape from the everyday, the proceeds of the event help to support a more serious journey.

RCC’s mission is to promote the safety, well-being and best interests of victims of family violence, sexual assault and child abuse and advocate for the prevention of such crimes.

“This year, the RCC will house over 170 women and 110 children in our emergency shelter, provide medical accompaniment and long-term case management to over 750 victims of family violence and sexual assault and provide over 780 hours of therapeutic services,” Dimmett said.

“All of it is at no cost to our clients, so we really rely on fundraising events like this, along with generous donors in the community and our three resale shops, to enable us to provide these services.”


At a glance

WHAT: Resource and Crisis Center of Galveston County’s Fifth annual Casino for a Cause

WHEN: July 19

WHERE: The Tremont House, 2300, Mechanic St., in Galveston

COST: Tickets begin at $125

TICKETS: Call 409-765-7233 or visit

DETAILS: Tickets include dinner and gaming “money” to use in the casino. The evening also includes a silent auction for items that include a chef-prepared dinner for 10 at home and a dessert of the month package of homemade sweets.




6 ears of corn, shucked and cleaned of silk

2 tablespoons butter

1 minced shallot

2 cups fresh or frozen baby lima beans

Pepper flake, cayenne pepper or hot sauce, to taste

1 14.5-ounce can diced tomatoes, undrained (or about 2 cups very ripe diced fresh tomatoes, peeled and deseeded)

Kosher salt and freshly ground black pepper, to taste

12 cup heavy cream

2 tablespoons mixed fresh mild herbs (thyme, oregano, chervil, chives, etc.)


Cut the kernels off the corn cobs by holding each ear vertically inside a large bowl. Make sure the end of the ear is firmly touching the bottom of the bowl.

Using a sharp chef knife, slice the kernels off the ear, rotating the ear a bit before each new cut. Scrape the cobs with the back of your knife to get the rest of the pulp and milk.

Heat a sauté pan over medium heat. Add the butter, swirling it around the pan.

When butter is mostly melted, sweat the shallot for a minute or two, until softened and translucent.

Add the lima beans, corn, pepper flake, tomatoes, salt and pepper. Cook over medium heat for about 5 minutes, until hot and simmering.

Stir in the heavy cream and cook for a minute to reduce by one-fourth.

Stir in the fresh herbs. Taste and correct seasonings.

(SOURCE: Recipe from “The Reluctant

Gourmet,” by G. Stephen Jones)

Hibiscus Royale

Champagne Cocktail


Hibiscus Tea Simple Syrup

1 cup sugar

1 cup water

4 hibiscus-raspberry herbal tea bags OR 1 tablespoon dried hibiscus flowers

Hibiscus Tea

Royale Cocktail

Hibiscus Tea Simple Syrup

1 750 milliliter bottle chilled Champagne or sparkling wine 

Raspberries or lemon twist, if desired

Hibiscus Tea Simple Syrup

Mix the sugar and water in a 1-quart saucepan. Heat to boiling over medium-high heat, stirring until the sugar dissolves.

Remove from heat. Add tea bags; steep 5 minutes. Remove and discard tea bags; set aside 1 hour to cool. Transfer to a storage container. Cover container, and refrigerate up to 1 week.

Hibiscus Tea Royale Cocktail

Add 2 tablespoons of the Hibiscus Tea Simple Syrup to a Champagne flute. Top with Champagne. Garnish with raspberries or lemon twist.

(SOURCE: Recipe courtesy Betty Crocker/

General Mills)

Green Salad with Edible Flowers


1 teaspoon red-wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

512 ounces tender baby salad greens, about 12 cups

1 bunch, about 3 ounces, unsprayed violas, nasturtiums or other edible flowers


Combine the vinegar and mustard in a bowl. Gradually whisk in the oil and season the dressing with salt and pepper.

Toss the dressing with greens and top with flowers. Serve immediately.

(SOURCE: Recipe from “Meatless: More than 200 of the Very Best Vegetarian Recipes,” by Martha Stewart)

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