Project Angel Food hosted the first Client Advisory Board meeting of the year with eight clients ready to share their opinions and constructive feedback on service, meals, delivery and more.

Client Services Manager Audrey Scandurro led the event in the conference room where clients were greeted with a beautiful place setting and treated to delectable appetizers like goat cheese crostini, citrus octopus carpaccio, and roasted tomato hummus cucumber cups. Scandurro also shared a brief presentation about our current move to a temporary kitchen and the new kitchen currently being built as part of our expansion. Project Angel Food CEO Richard Ayoub also welcomed everyone, and clients shared with him their gratitude for what we do.

One client noted, “I love that Project Angel Food drops off holiday toy bags,” one client said. “I was not able to buy presents for my children, but you all did. I am so thankful for that.”

During dinner, clients also mentioned that our medically tailored meals helped improve A1C levels, experience with drivers is exemplary, and one even said our food “saved his life” and made him “feel rescued.”

The night ended with an espresso baklava dessert and a goodie bag with many items for all clients.