BeCause

Chasing the Summer to the South

September 28, 2016
The early days of the fall are so charming, with the leaves changing colors and the air possessing that small “bite.” And the early days of the winter are cute too – that first light snowfall, maybe, or the first night gathered around a roaring fire. But once the first blushes have passed, winter can be a slog. And we’ve all had that feeling, maybe sometime in January or February, of desperation, waiting for the sun to return.

Of course, when the northern hemisphere is at its coldest, our neighbors to the south are basking in the summer sun. And there are plenty of non-profit fundraising auction travel packages in the Mitch-Stuart Destinations of Excellence catalog that can send one of your supporters south of the equator to chase that summer feeling, even when the weather at home is stuck in a deep freeze.

A few of our favorites:

Winter in Australia is more myth than fact, as it is, especially in the North Queensland area. The coldest month of the year features average high temperatures in the high 70s, so your supporter can go on our “Experience Two World Heritage Sites” trip at any time of year and be guaranteed some rays. But for the most tropical experience, December and January is the time to get on the plane, with temps in the 90s. Of course, your donors will have the chance to cool off, while snorkeling at the Great Barrier Reef or relaxing in their villa’s private plunge pool.

Of course, much of the southern hemisphere has that same year-round summer feel. A good example: The Summer Olympics this year were technically held in the winter – August in Rio de Janeiro should, by the calendar, be the equivalent of February here. Of course, Rio’s “February” looks much different than ours; by average, it’s the hottest month of the year, averaging 81 degrees for its daily high – perfect weather to explore the beaches of the Barra de Tijuca neighborhood on our “Sunsets, Samba and Soul” trip.

The closer one comes to the equator, though, the less seasons tend to matter. And Bali is the closest of our destinations to the middle of the earth, meaning that there’s never a bad time to visit. The average high and low temperatures barely fluctuate throughout the year; our winter and their summer is mostly designated by rainfall rather than degrees. And while it does rain more in Bali over the winter months, this is a lot different than the driving, bracing rain one may find in colder weather. For those not afraid of the occasional cloud cover during a vacation, finding the warmer temperatures of Bali during our winter months can still make for a great break from the doldrums of the season.
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NYC at Its Best … the Fall!

September 21, 2016
New York City doesn’t need much help in the way of tourism marketing, but someone in City Hall should likely tip a cap in the direction of Matthew Broderick around this time each year. For a generation of moviegoers, it’s Ferris Bueller’s lip-synced version of “Danke Schoen” that forever tied the country’s most famous urban park to the autumn: “I recall/Central Park in fall…” But there’s plenty of reason to seek out New York in the fall beyond the central Manhattan attraction.

Mitch-Stuart produces non-profit fundraising auction travel packages to be used at any time of year, and supporters often use them to head to the beach in the summer or to the ski slopes in the winter. But unlike the heat and humidity of a Big Apple summer or the wet, biting cold of the city in the winter, the fall is the perfect season to explore a city best seen while walking its avenues.

Need more reasons to head to NYC for a fall vacation? How about:

Outdoor Museums: The Museum of Metropolitan Art is a year-round concern, of course; air conditioners and heaters work wonders. But the fall brings interesting exhibits outdoors, like at the day-trip-worthy Storm King Art Center, with more than 100 works of sculpture dotting 500 acres of beautiful fields and hills. Closer to home, the Queens County Farm Museum features a three-acre corn maze, pumpkin patch and haunted house.

Broadway: The fall also brings with it a host of new Broadway shows. Star-studded revivals are on tap, led by “The Front Page” with Nathan Lane and John Slattery, along with world premieres and musical adaptations of Hollywood films (watch for “Holiday Inn,” the stage version of the Bing Crosby and Fred Astaire classic, to draw big crowds). After a slow summer season, Broadway is often heating up just as the temperature is starting to drop.

Festivals: Oktoberfest is a favorite celebration everywhere where there are people who imbibe, and New York does it up right with its biggest celebrations taking place in Central Park and on the East River. 2016’s biggest dates have already passed (American Oktoberfest is mostly celebrated in September, due to weather concerns), but beer fans can start planning for next year. Or, if they’d like a boozy celebration sooner, there’s also Cider Week, observed this year from October 21-31.
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Three Ways to Supercharge Your Fundraising Auction

September 14, 2016
If your organization has been running fundraising auctions at gala events, you might have, by now, fallen into a pattern. You know when the decorations go up, you know who to contact for food, and you even know which emcee or professional auctioneer to call.

But just because a certain idea or decision has become automatic doesn’t mean that it’s the best one for your organization. It’s good to reexamine those automatic choices that you may be making for your fundraising auction from time to time, just to make sure that you’re earning every dollar possible for your cause.

Need some new ideas? Here are three small ways to maximize fundraising auction’s earning potential.

Shake It Up: It’s tempting to arrange the items of a gala auction in the same way one would arrange an award show: Opening with the smaller items, and then building to the big money-earners. And it makes sense on an emotional level, to crescendo throughout the event to its climactic end. However, from a pure money-raising standpoint, leaving the biggest items until the end may mean keeping some of your biggest supporters on the sidelines. After all, if a donor has set a budget for their bidding and really wants, say, that gorgeous trip to Bali, he or she could sit out earlier items of interest to “save up.” And then if that supporter doesn’t win the trip, the budget goes home, rather than into a different purchase. Mixing up the order of items – a couple of smaller ones, then one of the big-money lots, then back to a couple of smaller ones – makes it more likely that your biggest monetary supporters will walk away with something.

Dream BIG: If you want to raise big funds from an auction, you have to ask for big funds. Sure, you’ll have a certain number of donors willing to overpay for a basket of goods from local artisans (and putting that basket together will help strengthen ties to your community, as well), but you can’t get what you don’t request. So, upgrade that trip: Offer the weeklong European sojourn alongside the weekend in Las Vegas (with our consignment travel packages, you don’t have to pay for them unless they sell, anyway). Give your donors the chance to step up to the plate; you may be surprised by what happens.

Something for Everyone: On the other end of the spectrum, though, there will be some donors who can’t pay for the luxury travel, the expensive memorabilia, or even the local artist gift basket. Maybe they just believe in your cause so much, they wanted to support it in person, on its biggest night. Not only do you want to make sure that they have a great time, but you also want to give them the chance to participate in the gala fundraising. That’s where a good raffle can come into play. Giving people the option of trying to win a big prize via a small donation and a drawing keeps smaller donors engaged throughout the evening as a participant, not just an observer. It’s one easy way to make sure everyone in the room is excited – while still generating revenue for your non-profit.


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The Food of Napa Valley

September 07, 2016
Calvin and Hobbes. Tailgating and barbecue. The Chicago Cubs and “we’ll get ‘em next season.” Some pairings just make sense. The art of matching gets taken to a whole new level in wine-centric destinations; sommeliers have made whole careers out of perfecting suggestions for pairing wine with food.

Napa Valley is one of our most popular Destinations of Excellence®, and the first reason that springs to mind is, of course, the area’s wineries. Some of the best American vinos are made here, and a visitor can spend multiple trips to Napa and still not run out of new tasting rooms to visit. But those in the know also understand that the wine capital of America has a thriving culinary scene, one to match the highs of its bottled treats and that very clearly holds up its end in any “food and wine” pairing. With the prevalence of alcohol in the Napa culture, it should be no surprise that there are plenty of ways to get around the valley sans auto. And while walking and bicycling around is a fun way to see everything up close, there’s a major drawback: It’s hard to eat while walking, and nearly impossible to do so while on a bike. That’s where the Napa Valley Wine Train comes in, and with it a three-course gourmet meal. Enjoy roasted beef tenderloin, pork tenderloin or even a “catch of the day” fish entrée en route to the Grgich Hills Estates, for a private tour and tasting. There’s even a dessert course for the ride home, for those whom have worked up an appetite seeing the Grgich grounds. Just down the road at Saint Helena, the Farmstead at Long Meadow Ranch is the home of chef Timothy Mosblech, recognized by California Home and Design magazine as one of wine country’s “best kept secrets.” His Chef’s Table (a component of our “Napa Valley’s Perfect Blend of Indulgences” package) lunch includes a plethora of farm-to-table dishes – Long Meadow Ranch is one of a handful of wineries that also grow their own grub – paired with their flavor profile wine siblings. And as recognized as Long Meadow is for its wine, don’t miss out on its award-winning olive oil, also available. Unfortunately, Chef Mosblech won’t fit in your donor’s carry-on luggage, which means your supporter will have to leave behind the cuisine of Napa Valley upon departure. But they can learn how to recreate some of Northern California’s magic at home with the “Raise Your Glass and Say Cheers to Napa” trip. Donors can choose to take a class from an expert chef, including seasonal ingredients, expert cooking techniques and, crucially, what wines to pair with their new recipes. It’s a perfect way to make sure that your supporters return from their trip with something to share – because getting them to give up one of their new bottles of wine might be difficult.

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