Sep 21, 2014 By Erin Hayes for The 2 min read

If granted just one wish, some people might want to travel to the Bahamas or meet their favorite celebrity. But for Jaynette Brown of Connellsville, a stage-3 breast cancer patient, hers was a simple wish: to experience fine dining at a local restaurant.

When the folks at Unity A Journey of Hope learned of Brown’s wish, they acted to make it become a reality.

“Unity is a wonderful organization because they help adults with their wishes and you get to pick your own wish,” said Brown. “I thought and thought about what I might want, and I didn’t feel well enough to travel, so I finally decided on a fine dinner.”

“[Brown] is an angel on earth,” said Bobbi Robinson, who co-founded Unity with her husband, hospice caregiver John Robinson. “All through her battle, she never stopped smiling.”

Based out of the couple’s home in Vanderbilt, the organization has granted more than 160 wishes to adults with life-limiting illnesses since being certified as a non-profit in 2007.

“We’ve done the impossible. We’ve granted a wish to meet Bruce Springsteen when it was a sold out concert. There’s no do-overs,” she added of arranging wishes for the terminally ill. “You have to get it right the first time.”

The organization first contacted those at Nemacolin Woodlands Resort in Farmington. Eventually, the employees of the restaurant where Brown wished to dine caught wind of the request and banded together to raise the funds necessary to cover a feast for two, said Bobbi Robinson.

“The employees were wonderful,” Brown said of the attention lavished upon her and her sister-in-law, who accompanied Brown when her husband was unable to attend. “The chef would even come to the table to describe the dishes presented. I sent them a thank you card.”

Brown said that she and her guest were seated by a floor-to-ceiling window and had a breathtaking view of the resort.

“We had the best table there,” Brown said, “And it was the most amazing dinner.”

Brown said the 18-course meal created especially for them included her favorites — rabbit, cooked three ways, and lamb chops, oysters, seared tuna, filet mignon, champagne-soaked caviar and fancy spreads and sauces all served up in the most elegant of presentations.

“Every day I think about,” Brown said. “It was the most amazing diner. Sometimes I wish I could do it again.”