MO - December 2008 - (Page 12) community Click here to comment on these stories. A Very Tasteful Benefi t By Vincent Kovar Everyone is making the joke about too many cooks in the kitchen but the Bailey-Boushay Chef’s Dinner makes a serious contribution to the local community. On Sunday, January 18, more than 15 of the best Seattle chefs will unite their culinary talents for the 17th annual dinner to benefit the Bailey-Boushay House—a facility that assists those living with HIV/AIDS. The event is to be held in the beautiful Bell Harbor International Conference Center, perched at Pier 66 over Elliot Bay, and will take place in two parts. The first is a sumptuous hors d’oeuvres reception and silent auction. Approximately 10 top chefs will each have stations at the reception offering one or two delicious appetizer selections. Guests may also want to put their money where their mouth is in the silent wine auction. Each year some of the most sought after bottles and packages are made available for the select few. After the reception, five of Seattle’s most accomplished culinarians will create an exclusive, multi-course dinner for benefactors. Chefs will create one concomitant dish that highlights their talent. This year’s chefs include: • Chef Eric Banh, Baguette Box & Monsoon • Chef Daniel Molina, Bailey-Boushay House • Chef Jay Bartleson, Bell Harbor International Conference Center • Chef Holly Smith, Cafe Juanita • Chef Peter Kuang, Green Leaf Vietnamese Restaurant • Chef Joseba Jimenez de Jimenez, The Harvest Vine and Txori • Chef Chris Garr, Ivar’s • Chef Jim Drohman, Le Pichet & Cafe Presse • Chef Brock Johnson, Lola • A chef from the Madison Park Café • Chef Eric Bechard, Opal • Chef Adam Federoff, Rosebud Restaurant & Bar • Chef Peter Birk, Ray’s Boathouse • Chef Walter Pisano, Tulio • Chef Craig Hetherington, Taste Restaurant Bailey-Boushay board member, Ron Jones tells ’mo that the Chefs Dinner “has always been a fabulous event with extraordinary foods from the best chefs. The bulk of the proceeds go to benefit the Adult Day-Care Program which draws the major portion of its budget from the dinner.” Operated by the Virginia Mason Medical Center, the Bailey-Boushay House is the first trition Program is to work with each client to create and support a personalized nutrition plan, which takes into account all of his or her circumstances, including the medications and overall health. “Given that our Adult Day Health clients typically live at or below 200 percent of poverty level,” writes the Bailey-Boushay House on their website, “the Nutrition Program is often our clients’ primary source of food. In many cases, our clients would not eat at all if they did not come to our program.” The Chefs Dinner is a reminder that AIDS is not over and that organizations like the Bailey-Boushay House need community support to ensure that those who are living with the disease are not forgotten. EVENT INFO: Bell Harbor International Conference Center 2211 Alaskan Way, Pier 66 Seattle WA 98121 Reception and silent wine auction—5:00 PM Dinner—7:00 PM For tickets and more info: https://www.virginiamason.org/chefs skilled nursing facility that was created solely to meet the needs of people living with AIDS. The facility has been promoting the overall health and independence of its patients for 17 years. Their ultimate goal is to ensure that every person with HIV/AIDS in the community has equal access to positive outcomes. The Chefs’ Dinner 2009 Spotlight on Giving will benefit the Bailey-Boushay House Nutrition Program. The primary goal of the Adult Day-Care Nu- PHOTO COURTESY TEAM PHOTOGENIC An assemblage of chefs from the 2008 Chef’s Dinner. 12 celebrating seattle’s gay community http://www.virginiamason.org/chefs https://www.virginiamason.org/chefs
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