By Keysha Drexel
Journal editor
Local chefs will be cooking up their signature dishes for a good cause on June 20 when Chefs for a Cure returns for its second year.
The Birmingham Originals and the North Central Alabama Susan G. Komen for the Cure Foundation are joining forces again this year to host the exclusive tasting event which will feature an array of gourmet cuisine from 10 of the Birmingham area’s finest chefs.
During the event at The Club, participating chefs will create one-of-a-kind dishes for those attending, all with the ultimate goal of raising money for breast cancer research, said Mandy Heard, development and communications manager with North Central Alabama Susan G. Komen for the Cure.
“Each chef prepares their signature dish directly in front of the guests, making this a wonderful way for you to interact with your favorite restaurants while tasting locally prepared dishes,” Heard said.
This year’s participating chefs are Alex Castro from Sol Y Luna, Bolan Bowsky from Mafiaoza’s, Clif Holt from Little Savannah, Haller Magee from Satterfield’s, Shannon Gober from John’s City Diner, Chris Zapalowski from Homewood Gourmet, Charles Nichols from The J. Clyde, George Reis from Ocean, Taso Touloupis from Ted’s Restaurant and Antony Osborne from The Culinard.
This is the second year that Touloupis, Osborne, Reis, Zapalowski, Magee and Holt have participated in the fundraiser.
For the occasion, Castro will prepare his signature dish of scallops aguechile, a spicy style of ceviche, served on a tostada with a spring mix.
Bowsky’s signature dish will be a deconstructed version of “the upside,” a popular Mafiaoza’s menu item that includes arugula, bresaola, parmesan and peppadew peppers.
Frog leg confit with sauce gribiche served on a bed of greens will be the signature dish presented at the event by Holt.
Magee will prepare Gulf yellowfin tuna panzanella with white balsamic vinaigrette for his signature dish for the 2013 Chefs for a Cure.
Braised Niman Ranch pork belly with a bourbon-maple glaze and signature roasted corn grits will be dished out by Gober.
Zapalowski plans on presenting duck confit on cornbread crostini with local goat cheese and green tomato jam as his signature dish.
Nichols will wow guests with petite pan-fried crab cakes with fresh lump blue crab meat from the Gulf of Mexico. The cakes will be lightly pan-fried and sauced with remoulade and served with a micro-greens salad tossed in honey balsamic vinaigrette.
For his signature dish, Reis will whip up a dish of picked Bon Secour wild shrimp, local field peas, baby radishes, organic arugula and ground mustard seed cocktail sauce.
For a sweet treat, Touloupis will offer chocolate cups with Ted’s banana pudding along with an assortment of Greek desserts, including honey cookies, Greek sugar cookies and baklava.
A Greek yogurt cheesecake with a graham crust and raspberry jalapeño sorbet will be the signature dish presented by Osborne.
In between tasting delectable dishes served up by the chefs, those attending can bid on silent auction items ranging from vacation packages to activity and restaurant gift packages for places in the Birmingham metro area.
Guests can take in the scenic views from The Club as they enjoy the live jazz music of One for the Road, Heard said.
“There’s something for everyone at this event,” she said.
Tickets for the 2013 Chefs for the Cure are $100 each or $150 for two. The ticket price includes gourmet tastings from the participating chefs, complimentary wine and beer, a raffle ticket and a swag bag. Only 250 tickets will be sold.
For more information or to purchase tickets, visit komenNCalabama.org or call 263-1700.
