Cooking for a Cause 2018
Scio Church Road, flanked by early-autumn trees turning amber and gold in the afternoon sun, seemed to beckon guests forward to the elegant Frutig Farms. The dazzling light perfectly matched the warm smiles of friends and families, gathering together to strengthen, support, and heal those among us who are hurting the most.
And our guests were well rewarded with absolutely incredible food! Choosing between Zingerman’s Roadhouse Limeade Swordfish, The Standard Bistro and Larder’s Porchetta and Risotto Milanese, Barton Hills’s Seared Scallops with Autumn Risotto, Katherine’s Catering’s Cider Braised Pork with Coconut Rice, The Moveable Feast’s Salmon and Maine Blue Crab Napoleon, Saline High School Culinary Arts Program’s Prime Rib Sliders, Silvio’s Organic Ristorante e Pizzeria’s Pasta Norma, and Weber’s Prime Rib Au Jus with Horseradish Sauce, was no easy task. But somebody had to do it, and our guests rose to the task…
Cooking for a Cause Top Chef of 2018 :
Chef Chris Lothamer of Barton Hills Country Club
Runner-Up Top Chef:
Chef Cole Thornton of Katherine’s Catering
Congratulations from all of us at CSSW!
We are so grateful to all of our competitors, sponsors, supporters, and friends! Special thanks to Ed and Kelly Frutig for the use of their lovely, sun-dappled farm; sportscaster Jim Brandstatter and Dr. Kim Eagle for running a highly-entertaining and successful live auction; guests that dined with us, bought raffle tickets, and bid on our auction items; our event committee; and the many volunteers that came together to make this celebration such a delight. Your giving hearts are golden!