24th Annual ‘Chef’s Best’: Local Helpers Enjoy a Full Helping

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Custards from Shake Shack

It just takes the right ingredients — and maybe 50 of the most philanthropic chefs in the city — to put on an event that helps provide over 1.2 million meals to more than 3,000 individuals in the greater Washington region.

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Chef Geoff’s serves Shrimp & Grits

On Tuesday evening, Food & Friends held their 24th annual “Chef’s Best” event, inviting dozens of local favorite Chefs to offer tastings of their signature plates in the ballroom of the Washington Hilton.  Celebrity Chef Chair Massimo Fabbri of Ristorante Tosca & Posto spearheaded the effort, bringing in the likes of such foodie favorites as Wes Morton (Art and Soul), James Huff (Pearl Dive Oyster Palace), Demetrio Zavala (Lincoln and Teddy & The Bully Bar), Deth Khaiaphone (Doi Moi), and Greg Basalla (Boqueria) plus so many others to raise more than $765,000 at the event!

Dishing up auction deals —  fantastic trips, one-of-a-kind experiences and private dining opportunities — was also on the main event menu.  Live auction items raising the most funds were a private cooking class and dinner for six with Chef Patrick O’Connell at The Inn at Little Washington, a week in Manuel Antonio, Costa Rica (donated by Neil Griffin, owner of JAM Communications), and sevent nights at Jepun Bali Villas in Amed, Bali.

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Urbana’s ceviche

All proceeds from Chef’s Best will ensure the delivery of specialized meals and personalized nutrition counseling to Food & Friends’ clients living with cancer, HIV/AIDS and other life-challenging illnesses. The 2014 Chef’s Best event special honoree was the M.A.C AIDS Fund, which, thanks to $1.1 million in funding, has led the way for program expansion and improvement of Food & Friends’ services through innovative solutions.

*Lead image of participating event chefs courtesy of Chris Burch Photography

 

 

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