Saturday, August 18th, 2018

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Chefs for Chardon

Efty Simakis of Slices pastries, Rob Pilch and Chrystal Woodrich (Chefs for Chardon)

Gregg Wallace, Sarah Hamlin, Chris Quinn of U.S. Foods, Lexy Oblak and Chef Tony Stanislo of the Medina Career Center (Chefs for Chardon)

Chef Brian Okin of Fountain, Jen Lawson and Chef Jeff Jarrett of Amp 150
(Chefs for Chardon)

  Chefs for Chardon

    When the going gets tough, the tough get cooking.
    When the unspeakable tragedy at Chardon High School occurred, the chefs of Northeast Ohio banded together to offer assistance.
    “I was having lunch with my wife Lisa the day we heard about what happened in Chardon. She said, ‘You have to do something for these people.’ I said, ‘We could do a benefit on a Monday,’ and that’s how the idea for Chefs for Chardon came about,” Chef Paul Minnillo of Flour Rustic Italian Kitchen explained.
    “Flour’s Executive Chef Matt Mytro has two brothers who go to Chardon High School, so this was especially meaningful to us,” he added.
    Minnillo said 342 people attended the Chefs for Chardon fundraiser at Flour in Moreland Hills. They raised $42,000 for the Chardon Healing Fund. “Chefs for Chardon was a collaboration of chefs who put their hearts into this, just like they always do,” Minnillo said. “Chef Michael Symon of Lola donated a personally prepared dinner for 10 people that brought in $17,500. We couldn’t have done it without Iron Chef Mike.”
    Dinner in the Dark, a monthly sit-down meal prepared by Northeast Ohio chefs in different locations around the city, was scheduled to take place in March at Amp 150 at the Cleveland Airport Marriott. The proceeds of every Dinner in the Dark event are donated to charity.
    Chef Jeff Jarrett of Amp 150 restaurant said they changed the March Dinner in the Dark event from a sit-down meal to be prepared by six chefs, to a walk-around event with tasting stations and 29 chefs, for the same ticket price. More than 150 guests attended the dinner, which included a silent auction for prizes donated by the chefs, restaurants and vendors. STORY BY CYNTHIA SCHUSTER EAKIN/PHOTOGRAPHS BY ERIC EAKIN


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