At noon on Sunday, Sept. 14, chefs from across Cincinnati and North America will head to Salazar in Over-the-Rhine (1401 Republic St.) to cook a multi-course charity meal to benefit Saving Sayler Park, which works to provide take-home food and toiletries for food-insecure students at Sayler Park Elementary.
The participating chefs include:
Many of the visiting chefs will be in town for the inaugural Cincinnati Food + Wine Classic, a multi-day food and wine event featuring demos, tastings and top chefs.
- David Posey, Blackbird, Chicago
- Ned Elliot, Foreign & Domestic, Austin, Texas
- Kevin Sousa, Superior Motors, Braddock, Pa. (who just broke the Kickstarter record for restaurant fundraising to open a new community-driven restaurant)
- Jose Salazar, Salazar, Cincinnati
- Joel Molloy, Nicola's, Cincinnati
- Ryan Santos, Please, Cincinnati
- Brian Neumann, Salazar, Cincinnati
"There is a lot of focus and talent coming to visit Cincinnati for the Cincinnati Food + Wine Classic," Santos says. "I figured we could round up some of that talent to do something that gave back and did something positive for Cincinnati."
The idea started when chef Ned Elliot, who was raised in Cincinnati, threw around the idea that the incoming chefs should cook to help his childhood friend Peter Edward Matthews' charity, Holistic Inc./Serving Sayler Park. Only one in three of the visiting chefs will be participating in the Food + Wine Classic; the others just wanted to come help cook. And Mike Madison of Madison's at Findlay Market has donated produce.
There are 24 seats available for the dinner, at $150 per person. The cost goes to benefit Serving Sayler Park. Email email@example.com for reservations.