charity event Archives - I am a Honey Bee

Chefs in Shorts is a great charity based event that brings together local Boston chefs with beer, wine, and liquor companies to create night out that is as equally fun as it is satisfying.

Last month’s Chef’s in Shorts event marked the 17th year of this grill off. It brought over 40 area chefs together for a great night to help out a well deserving nonprofit. The money raised goes towards the organization called Future Chefs, which helps urban teens train and focus their skills in the kitchen to help them get jobs and become successful with restaurant careers.

We had a blast last year, so when I was invited again this year I couldn’t pass the opportunity up.

Here’s a little recap of all the fun things we saw and tried. Enjoy!

Two kinds of grilled chicken served with a fagrant seasoned vegetable rice from Mela created by Chef Jatinder Singh.

Oh Chef Mark J Pocaro (Top of the Hub), these tacos where killer. The fish was fresh and flaky and the slaw on top had such great flavor and texture.

They even offered different sauces to drizzle over the slaw. I tried the verde one that was made with tomatillos. The sauce had great heat without being too hot. Could have easily eaten 4 of these tacos, but I guess I had to share with others…

This fresh chilled gazpacho and grilled shrimp from Prezza (Chef Anthony Caturano) was a great a sip and bite. The gazpacho was slightly smokey and the shrimp was tender with a nice char.

Yep. Massive whole fish and pork tenderloins on the grill. NBD.

Be sure to use your drink tickets up so you can try various bevies. I enjoyed some wine and a killer rum based daquairi.

Such a cute way to present S’mores!

Little plates of yummy-ness from LTK (Chef Shane Queiros) and SkyBoKX 109 GastroSports (Chef Noah Gagnon)

It was such a fun time to try the different samples of food and drinks (beer, wine, and cocktails). We enjoyed the view and the beautiful weather.

I highly suggest attending Chefs in Shorts as you will enjoy helping out a great nonprofit organization, Future Chefs, while trying our dishes from over 40 great local chefs.

PS- Do not bring your super cute (and well behaved) baby with you. You’ll get kicked out by the hosting Seaport Hotel because it’s a 21+ event. I didn’t think a stroller bound 6 month old would be an issue but I was wrong. Lesson learned.

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While I was invited to attend this event, all opinions are my own.

A few weeks ago my friend Jason sent me a link to a red velvet themed charity event for Lovin’ Spoonfuls and he did not have to ask me twice about going. The event was organized by Urbanspoon’s Christine Liu and was sponsored by Signpost Boston and How About We… So on Tuesday night we headed over to Flour Bakery in Fort Port to chow down on some fantastic red velvet themed treats by some of Boston’s great chefs who donated their time and food for this event.

Macaron from Sportello/ Cupcake from Flour Bakery

Participating chefs included:
The Chocolate Tarte
Flour Bakery
Hungry Mother
Poe’s Kitchen at the Rattlesnake
SoCo Creamery
Sportello
Susu Bakery
Sweet Cupcakes
Union Bar + Grille
Garden in the Cellar

Red Velvet with Jalapeño Infused Sugar from Rattlesnake/ Red Velvet Fried Chicken from Garden at the Cellar

I enjoy a good red velvet treat but I enjoy that my admittance fee went to Lovin’ Spoonfuls.

“Headquartered in Brookline, MA, Lovin’ Spoonfuls is a 501c3, non-profit organization that facilitates the recovery and distribution of perishable and unserved foods that would otherwise be thrown away and wasted. They deliver this food directly to local crisis centers, soup kitchens and other social assistance entities. Lovin’ Spoonfuls was incorporated in 2010, and is committed to do its part to help eradicate hunger in Massachusetts.”

Cupcakes with The Chocolate Tarte/ Red Velvet Donut Muffins from Susu

The red velvet desserts varied from cake, cupcakes, donut muffins, and macarons. Then coming out of left field there was a savory item that consisted of chicken coated in red velvet cake batter, fried, and then dressed in a blue cheese sauce. It was a very creative on red velvet. My two favorite items were the macaron from Sportello and the red velvet spoonfuls from Poe’s Kitchen at the Rattlesnake.

Macaron from Hungry Mother/ Red Cake with Chocolate Mouse topped with a Red Hot from Union Boston

While there we learned about another very unfortunate situation that requires some special attention. Will Gilson, chef from Garden at the Cellar, reported a tragic situation his mother is experiencing. Jodie Gilson lost all of her greenhouses under the weight of the snow, which means she has lost her lively hood. Why can’t she just go through insurance to fix it… well read about the whole situation and donate to help her get back on her feet HERE.