The News Herald (Willoughby, OH)
Eat, drink and be giving
At several upcoming fundraisers, folks can feast on fine food, help charitable causes
Fundraisers framed around food are a big element in harvest-season events. Those who attend are able to taste the best of the collaboration between farmers and chefs while socializing in settings that include live music, rubbing shoulders with celebrities and even romantic carriage rides. And that’s all while contributing to causes, often with a tax write-off for the ticket cost.
It’s a great opportunity for diners to sample the food from a wide variety of independent restaurants in Northeast Ohio.
But it can be a crazy season for area chefs, who not only contribute food and preparation to one or more gala events taking place in the same time frame but who simultaneously must continue to operate their own restaurants.
First up on the calendar is the fifth annual Home-Grown Geauga, taking place from 5:30 to 9 p.m. Aug. 19 in the dramatic geodesic dome setting of ASM International in Russell Township. The Geauga Growth Partnership event raises money to benefit its Youth Workforce Development programs, with a mission to prepare tomorrow’s workforce today.
In 2012, its first year, the program matched nine high schoolers with Geauga employers for summer internships. Last year, more than 1,200 Geauga County students participated
The gala, this year called 2017 HomeGrown Under the Dome, will give a genuine taste of Geauga with 10 participating restaurants, ranging from Blazin’ Bills and its chicken wings and coleslaw to Burntwood Tavern’s tuna tacos.
There also will be gourmet pizza made from things produced and raised by Sirna Farms, a 24-hour brisket, roasted pork sliders from Warren’s Spirited Kitchen in Burton, a watermelon and feta salad from chefs at UH Geauga Medical
Center Nutrition Services and assorted desserts made from Geauga products by chef Will Davis of the Loretta Paganini School of Cooking and her International Culinary Arts & Sciences Institute professional chef school.
Also on hand will be Tom Herbruck with tastes of the bourbon he distills in his Bainbridge Township barn, operating as Tom’s Foolery Distillery.
A silent auction includes dinners out, travel and lodging for a Florida getaway and other treatments
Perhaps the busiest chef of all will be Chris Hodgson of the Driftwood Restaurant Group, which will be bringing Welsh-field Inn’s well-regarded chopped salad to serve at the event.
That’s because Hodgson also is coordinating and has recruited chefs for the Chef’s Unbridled fundraiser set for Sept. 16 beneath a tent at the prestigious Chagrin Valley Hunt Club Polo Field in Gates Mills. That’s the major fundraiser for the Fieldstone Farm Therapeutic Riding Center and its work to benefit horseback riders with special needs.
Chef’s Unbridled has twice been named as the best foodie fundraiser in
town. In 2016, Chefs Unbridled netted $247,000. Since its inception in 2011, it has raised more than $1 million for the programs at Fieldstone Farm.
Hodgson and his Driftwood Group partner, Scott Kuhn, have recruited participating chefs and are organizing the dinner, which is expected to serve 600 people. The two men will be there to cook some of their own dishes. The Driftwood Group includes Bin 216, Cibreo Italian Kitchen, Hodge’s, Washington Place Bistro and 87 West. and Welshfield Inn.
“Our catering arm does 400 events a year,” Hodgson said. “We’re juggling many fundraisers right now, but this is a walk in the park for us. And Chefs Unbridled is our favorite event.”
Collaborating chefs include Demetrios Atheneos of Bold Food and Drink and Forage Public House; Adam Bostwick of Graffiti and Cork & Cleaver Social Kitchen; William Burke of The Smith Restaurant in Burton; Jimmy Linhart and Pablo Cesar Montiel of Lemon Falls Cafe in Chagrin Falls; Brittany Logan of Rocky River Wine Bar; chefs from Michael Symon’s Mabel’s BBQ; Matthew Mize of Abo’s Grill
in Lyndhurst; Robert Records of Cedar Creek Grille in Beachwood; and Roland Schlaf of Market in Rocky River.
If that’s not enough, a food truck, a cupcake truck and a donut truck will be outside the tent. Live music and horse-drawn carriage rides through historic Gates Mills will be part of the evening, which begins at 6.
Guests will be able to purchase exclusive travel experiences with concierge services for the Kentucky Derby, Westminster Dog Show, The Players Championship and Kennedy Space Center.
Fahrenheit Chef Rocco Whalen, a Mentor High School graduate, will lead a group of 25 area chefs and restaurants in preparing for the 19th annual Taste of the Browns, set for Sept. 18. Taking place at the Club Lounge at Cleveland’s FirstEnergy Stadium, it benefits the Cleveland Food Bank.
Last year’s event raised enough money to distribute more than 904,000 meals to agencies in six Northeast Ohio counties.
In addition to Whalen, honorary co-chairs are Browns all-pro left tackle Joe Thomas and former Browns wide receiver and special teams ace Josh Cribbs. Besides feasting on fine food, guests will mingle with former and current Browns players and bid on silent auction items that include a ride on the Goodyear blimp, four Park Hopper passes to Disney World and two round-trip vouchers for Frontier Airlines.
Among participating chefs with well-known dishes are Michael Symon, Zack Bruell, Dan Deagan, Michael Thompson Odell Boone, Eric Williams and Fabio Salerno.
Throughout the event, attendees can purchase a wine cork for $20 to be exchanged for a bottle of wine and a beer cap, which can be exchanged for a sixpack of beer.
According to a news release, Taste of the Browns is part of the Taste of the NFL, which is dedicated to raising awareness and funds for hunger-relief organizations in the 30 NFL cities and across the country.