Organizer John Britto says the July 21 Chefs Helping Chefs fundraiser for badly burned chef Richard Hyman raised $17,000.
A nice chunk of change.
“The community response was overwhelming,” Britto writes. “More than thirty businesses, organizations and associations bought tickets, donated cash, raffle baskets and silent auction items.
“Two hundred guests enjoyed culinary creations from two dozen chefs who came together from San Francisco, Manteca, Stockton, Lodi, Plymouth and Sacramento.
“Enjoying small plate tastings, supporters chose from a wide array of offerings including Spanish paella, poached salmon and grilled corn with micro greens, Carpaccio, shrimp sauté Diavolo, imported cheese selections, chocolate-ginger bark and assorted fruit Verrines. Cold hand-crafted beers and popular regional wines complimented the menu items.”
Britto showed real leadership in pulling this event together. The group he formed, Chefs Helping Chefs, will support other good causes.