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Strawberry Semifreddo Recipe from Knife Pleat!
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Meet Wayne Stickney: CDO of Second Harvest Food Bank
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Meet Joyce Foley: 37-Year Legacy of Food Bank Leadership and Service
As Chief Financial Officer of Second Harvest Food Bank, Joyce Foley has dedicated nearly four decades to serving the Orange County community. From her early days assisting the CEO to becoming a key leader, Joyce’s journey is a testament to dedication, compassion, and purpose-driven leadership. Read More -
In Memory of Former CEO, Joe Schoeningh
At Second Harvest Food Bank of Orange County, we honor the legacy of Joseph “Joe” Schoeningh — a humble leader, devoted mentor, and tireless advocate for feeding those in need. From board member to CEO, Joe’s unwavering commitment shaped who we are today. Read More -
Celebrating Our 2025 Volunteer Award Lunch Winners
Each year, we proudly celebrate the incredible volunteers who power our mission at Second Harvest Food Bank — and at our 2025 Volunteer Award Luncheon, we honored some of the most inspiring among them; meet this year’s outstanding award winners. Read More -
Five Expert Tips on Storing Vegetables
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Grand Opening of Golden West College’s New Permanent Pantry Location – The Stand
On September 19, one of our valued college pantry partners, Golden West College hosted the grand opening and ribbon cutting ceremony for the new location of its Basic Needs Center, The Stand. Read More -
Helping Orange County’s Seniors: The Hidden Hunger Crisis Among OC’s Aging Population
As part of Hunger Action Month, for Senior Hunger Awareness Week (September 16-20), Second Harvest CEO Claudia Bonilla Keller sat down with partner organization Meals on Wheels OC’s President and CEO Holly Hagler. Read More
Strawberry Semifreddo Recipe from Knife Pleat!
Farm-Fresh Recipe | Strawberry Semifreddo from Knife Pleat’s Chef Tony Esnault
As summer comes to an end, there’s no better way to savor the season than with a refreshing dessert from Knife Pleat, the restaurant at South Coast Plaza.
In partnership with Second Harvest, Chef Tony Esnault of Knife Pleat has shared his recipe for Strawberry Semifreddo — a light and creamy treat that requires no baking and highlights the natural sweetness of fresh strawberries.
Semifreddo—which means “half cold" in Italian—is somewhere between ice cream and a mousse. Coulis is a sauce made from a puree of fruit or vegetables. This rich, airy strawberry-forward dessert is the perfect way to end a summer day.
Each newsletter, Second Harvest features a recipe that celebrates fresh, nutritious foods and seasonal produce, offering simple ways for our community to enjoy wholesome ingredients at home. This Strawberry Semifreddo is a delicious reminder that nutritious food can also be light, fun, and flavorful.
Strawberry Semifreddo Recipe
SERVINGS: 6–8 people
INGREDIENTS:
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1 cup heavy cream
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1 egg yolk
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2 tablespoons sugar
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1 cup strawberry coulis (reserve ¼ cup for serving)
INSTRUCTIONS:
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Whip the heavy cream with a whisk or stand mixer until it reaches a loose, shaving-cream-like texture. Place in the refrigerator.
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In a separate bowl, whisk the egg yolk and sugar until the mixture is pale and fluffy.
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Remove the strawberry coulis from the refrigerator and measure out ¾ cup, reserving the rest.
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Gently fold the ¾ cup coulis into the egg yolk and sugar mixture.
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Take the whipped cream from the fridge.
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Fold the yolk, sugar, and coulis mixture into the whipped cream until smooth and combined.
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Divide into 6–8 drinking glasses of your choice and freeze overnight.
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Enjoy!
TO SERVE:
- Top with the reserved strawberry coulis and fresh strawberries for an extra burst of flavor.
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Whether you’re hosting guests or treating yourself, this Knife Pleat recipe is an effortless way to enjoy fresh, seasonal ingredients.
Want to try this dessert at home?
Check out the full Summer Newsletter for more information, the latest updates and additional ways to connect with Second Harvest.
Jill Wilson decided to volunteer with Second Harvest in 2008 when she was in between jobs and looking for a way to apply her talents that could benefit the community. She arrived one day at Second Harvest’s former distribution center in Orange, ready to serve, and felt immediately connected to the mission.
Like Jill and Ian, other friends of the food bank may be looking for ways to connect meaningfully with Second Harvest to help those experiencing hunger in Orange County for years to come. One simple way to make a significant impact, while achieving peace of mind, is by creating a will or revocable living trust with our partner, FreeWill.
March is National Nutrition Month, an annual awareness campaign that encourages us to learn about nutrition, develop healthy eating habits and discover the fun of being physically active. At Second Harvest Food Bank of Orange County, we strive to provide everyone in Orange County with the nutrition they need to grow and excel in life.
Last spring, here at Second Harvest we completely revamped our focus to proactively purchase fresh nutrition for those in need, ensuring a steady pipeline of protein, dairy, eggs, fruits and vegetables to our approximately 300 partner and program sites. As a next step, we recently unveiled our new, 6,200-square-foot cold storage facility and two additional cold docks that establish a “cold chain” at our distribution center in Irvine. This gives us a total of 14,550 square feet of cold storage, which greatly enhances our ability to source and distribute more nutritious food.
Second Harvest continues to fight increasing food insecurity through our Pop-Up Drive Thru food distributions with the help of many amazing volunteers and it is no surprise that many of them are mothers. Jacqueline is one such volunteer and I wanted to learn more of her story.
here to volunteer representing other mothers…to give back to the community, to be a role model to my children. As a mother, as a woman, as a friend, as a wife…you have so many hats you have to put on and one of them is giving. When I go home my daughter asks me, “Mom what did you do today?” And I say, “I got to give back to people, people that really don’t have as much as we do.” Hopefully she sees me doing this and then as she gets older, she’ll want to give back just the same way.”
Pantry. Their style traditionally has always been very welcoming and focused on building relationships with those they serve. They would put out coffee and pastries and spend time talking with the families who would come early just to socialize.
One of Nancy’s key volunteers, Mary Kaye, also shared insights. Mary Kaye is an emergency room doctor who has been spending much of her spare time serving at the Saint Timothy pantry. She began volunteering pre-COVID by taking blood pressures on pantry days and translating for Spanish-speaking clients.. All the changes have her missing conversations and connecting with the families they serve.
can take your blood pressure soon,” and encouraging them.”
Whatever the situation that keeps students on campus and struggling to feed themselves, the Fresh Basic Needs Hub at UCI remains open to serve them, supported by food from Second Harvest. Student hunger is a serious challenge, made even worse by the pandemic, but Fresh, as it’s called, has the mission to provide for the basic needs of UCI students, allowing them to focus on academics.
Last week did not feel hopeful. Seeing the injustice of the past few days makes me cringe. It causes me to grieve when I see people treated unfairly or worse. But I’m choosing to move forward with hope. How can I have hope this week? Because I know Andrea and I see how she treats people who sometimes feel trapped. The team at Fresh, and all the other college pantries in Orange County serve as a lifeline for their students, providing for basic needs and offering a dignified experience for everyone who comes to them for help. Their service is a beacon of hope in the darkness.
redirected those emotions toward survival and humility. While it was a very difficult decision, Stephen and Kristina decided that in order to make it through this crisis, they would need to receive assistance the first time in their lives. This is what it means to be newly vulnerable.