Food Calendar – 5th Annual Chefs for the Cure – Susan G. Komen MA event

April 10, 2013

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.