Food Calendar – 5th Annual Chefs for the Cure – Susan G. Komen MA event
April 10, 2013
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The Massachusetts Affiliate of Susan G. Komen for the Cure is presenting their 5th annual “Chefs for the Cure” event TOMORROW (Thursday, April 11, 2013) at the Residences at W Boston.
While my speaking schedule doesn’t allow me to be on hand – I’m doing a social media training in Las Vegas – I thought readers would like to learn more about this cool event. Especially because there are some notable chefs that take part. It’s also a creative way to raise money for a good cause.
Here are the details…
Chefs for the Cure is a tasting-style event where attendees sample cuisine from local gourmet chefs. On the docket this year are
Ø Jose Duarte, Taranta: grass fed all natural beef tenderloin
Ø Joanne Chang, Myers+Chang: thai ginger chick salad with vermicelli noodles
Ø Keenan Langlois, Sterling’s: Swedish meatballs with black pepper gravy and lingonberry jam
Ø Michael Zentner, Gaslight Brasserie au Coin: steak tartare
Ø Brian Reyelt, Citizen Public House & Oyster Bar: chilled Duxbury oyster with cucumber gin mingonette
Ø Ben Lacy, Tastings Wine Bar and Bistro: pork liver mousse with champagne vanilla aspic, milk cream, tarragon
Ø Justin Winters, Cinquecento: roasted porchetta with pepper mostarda and olive oil crostini
Ø Mitchell Maxwell, Maxwell’s 148: wild mushroom truffle risotto cake
Ø Peppino (Shingara Singh), Da Vinci’s: wild mushroom ravioli with white truffle sage sauce
Ø Nicole Coady, Fixx Chocolates: assorted gourmet chocolates
Ø Richard Garcia, 606 Congress: Cape Cod clam ceviche with lime and cilantro
Ø Alberto Cabre, Casa B: Columbian shrimp cocktail on plantain chip
Ø Erin Erler, Cakes by Erin: assorted gourmet cupcakes
Ø Larry Kessel, CTCA: hand-dipped ricotta gnocchi with duet of spring peas, crispy pancetta, black pepper relish
Ø Michelle DeSalvo, Johnson & Wales: meat & cheese bar; French macaroons
Ø Domingo-Martin Barreras, mixologist at Market: pink ribbon cocktail
Included in the festivities will be a silent auction, a live raffle and live cooking demos during a VIP hour. Tickets are available for $125 (VIP tickets are $175) and you can get them at the event Website —> www.komenmass.org/chefs.
The VIP part starts at 6PM and the general admission and tasting begins at 7PM.