By Tara Fatemi Walker
It’s almost time for Second Harvest Food Bank’s annual fundraising dinner on Oct. 15. With a slate of fabulous local chefs and an extremely worthwhile cause—nourishing our community’s children—tickets are selling fast.
“Especially in these times, when there are high levels of food insecurity, I am inspired by the passion of our volunteers: All seven chefs and folks working hard behind-the-scenes to produce this event, plus the people who serve as Food Bank volunteers all year long,” said Food Bank CEO Erica Padilla-Chavez.
Avram Samuels, director of culinary and F&B operations at Chaminade Resort and Spa, is excited to participate for the third time. He appreciates the event’s philanthropic spirit.
“I thrive on community engagement and service,” he said. “It is my honor to partner with Second Harvest Food Bank, an amazing organization that is so selfless.”
He has not yet decided on his culinary selection.
“We will be working with our local partners on a seasonal, organic and sustainable dish,” said Samuels.
The Chaminade changes its menu almost daily — Samuels said “this is based on either what fish was caught, animal was humanely sourced, or vegetables were harvested.”
Chef Jesikah Stolaroff, owner/executive chef at Vim Dining & Desserts, is proud to be a part of last year’s successful event, which raised over $200,000. “I loved getting to work with the other local chefs. In this industry, we don’t often get to collaborate for a community event.”
Like last year, Stolaroff is making a dessert. She plans to make a trifle, something chocolatey and decadent, that brings in seasonal ingredients and features many textures and flavors. “I think it’s great to have a big finale,” she said.
In 2023, she prepared a chocolate cheesecake with coffee mascarpone mousse, cassis caramel, and pistachio brittle.
“Feeding people is what I’m about” she said. “It’s one thing to make food at my restaurant where people can afford to indulge. It’s really fulfilling to contribute my time and skills towards the important cause of giving everyone equal access to food.”
Desmond Schneider, executive chef at the newly opened Pete’s Fish House in Capitola is a Chefs’ Dinner newbie. He’s excited to participate and to show attendees his point of view as a chef: Classics with a modern approach.
“Childhood hunger is a key issue. It’s critical to bring it to the forefront,” said Schneider.
Schneider is making a starter, “probably a couple small bites. It will most likely be raw fish, perhaps a kombu cured Kanpachi crudo, it’s a method we’re currently doing on the menu at Pete’s.”
His style is to let the ingredients shine on their own, avoiding heavy sauces.
Avanti owner Tatiana Glass, participating for the first time, is volunteering because “this is a great organization that is very community-driven. They are making significant strides in the fight against hunger in our community,” said Glass. “By working together, we can achieve even more.”
She and her culinary team will provide an eggplant basil dish from Avanti’s menu.
Damani Thomas
Nick Sherman
Ben Hillan (Sanderlings/Seascape Resort), Nick Sherman (Trestles), and Damani Thomas (Oswald) round out the chef team for this year’s dinner.
Anthony Kresge is chef captain.
“This year, we’re adding a few chefs and restaurants,” he said. “Unlike the past, where we defined courses with starters to dessert, guests will enjoy a tasting menu. Seasons are changing and farms, fisherman and ranches are harvesting with the seasons, delivering to chefs what’s available.”
The dinner helps foster a sense of community, says Kresge, and “inspires all of us to increase awareness about food insecurity. By using our culinary skills, we can create a memorable dining experience that highlights the importance of combating hunger.”
In the past, T. Ella King has cooked a course for a couple chefs’ dinners. This year, she is floor captain, which includes making sure the flow between serving staff and chefs runs smoothly.
“I am looking forward to being a part of creating a wonderful dinner,” she said. “By volunteering my time, it helps strengthen our community. Food banks often operate with limited resources. Our joint contribution of time, energy and resources enables Second Harvest to serve more people more effectively.”
The Oct. 15 dinner includes silent and live auction prizes such as a one-week stay at the Grand Mayan at Riviera Maya, cooking lessons from My Mom’s Mole, a Marianne’s Ice Cream party, and Golden State Warriors tickets.
Learn more: Visit www.thefoodbank.org/chefs
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Chefs’ Dinner for Second Harvest Food Bank
Tuesday, Oct. 15, 6-9 p.m.
(champagne reception at 6 p.m., dinner and auction at 7 p.m.)
Holy Cross Hall, 170 High St., SC.
Tickets are $275.
To buy, visit thefoodbank.org (early purchase is recommended; the event always sells out). Proceeds benefit The Food Bank’s Food for Children initiative.