8 chefs, 3 mixologists unite, feed Thea scholarship fund
A ticket price of $100 seemed inexpensive when one could dine on curried butternut squash bisque with king crab, autumn squash rangoon and scallions made by Chef Cassidy Johnson of Samantha’s Taproom and Wood Grill. Or won ton crisps with ahi tuna and avocado, made by Capi Peck of Trio’s. Or the very popular blackened shrimp and grits by Payne Harding of Cache restaurant.
These and other morsels from eight of the state’s noted chefs — along with signature cocktails and and music by Danny Fletcher and company — awaited attendees of the third annual Governor’s Culinary Challenge. The Thea Foundation fundraiser took place Oct. 19 on the second floor of the Capital Hotel.
Guests were welcomed by Thea foundation co-founder Paul Theopoulos to an event chaired by Chef Peter Brave. Other featured chefs were Marc Guizol, Capital Hotel; Matthew Bell, South on Main; Stephen Burrow, Forty Two; Diana Bratton, Cafe 1217 and Taco Mama; and Jamie McAfee, Pine Bluff Country Club. And serving up the cocktails were mixologists Jared Teague of Heights Taco and Tamale; Luiggi Uzcategui of Big Orange; and David Richmond of Skinny J’s.
Assisting each chef and mixologist were high-profile Arkansans such as artists Kevin Kresse and James Hayes; North Little Rock mayor Joe Smith; Little Rock Mayor Mark Stodola; Margaret Ellibee, president of Pulaski Technical College; Renee Shapiro and Chris Kane of KATV-TV, Channel 7; David Bazzel, host, KABZ-FM, The Buzz 103.7; former news anchor Jason Harper; Angela E. Thomas, editor of AY magazine; and Lisa Fischer, host for KURB-FM, “B” 98.5.
The mission of the Thea Foundation is to advocate the importance of the arts in the development of its youth. Proceeds will benefit Thea’s scholarship program.