The 15th Annual Chefs Cooking for Hope hosted by the Friends of Dana-Farber on March 7, 2013 was a delicious success. With 50 Boston area chefs sharing their culinary creations with close to 400 guests, the event raised over $67,000 to benefit Dana-Farber Cancer Institute.
The event took place in the beautiful marble lobby of 125 High Street, and was set up so that each of the 50 participating restaurants had a table where they served one to two dishes from their restaurants. There was plenty of space for everyone to mingle and enough room at each table for a few guests to chat with the chefs and try their creations.
Some highlights included a colorful spring-themed dessert spread by Party Favors of Brookline, delicious tuna tartare by Mistral, and hot, fresh lobster rolls from Towne. By far the most inventive dishes were done by the event’s honorary chef, Chef Frank McClellland of L’Espalier. Chef McClelland created his menu from a list of top cancer fighting foods, serving guests hamachi crudo with baked kale chips, grapefruit and yuzu as well as chocolate avocado mousse with coconut foam (wow, who knew avocados and chocolate tasted so good). Chef McClelland also contributed some of his recipes to a cancer fighting recipes app created by Dana-Farber in conjunction with this event. You can download the app here.
Guests also enjoyed spirits, wine and beer by local breweries and wineries including Mayflower Brewing Company. In addition to the food and drink, a drawing was held for various restaurant dining packages, MC-ed by guest of honor Ray Bourque. Bourque is a co-owner of Tresca in the North End, a participating restaurant that evening.
Chefs cooking for hope has grown each year since it began, with this years event being the largest (and tastiest) yet, and promises to be a much anticipated fundraiser for years to come!