TICKET SALES OPENING JANUARY 2018
What started as a friendly cooking challenge between friends has become Team CMMD’s signature event and a world-class culinary experience for hundreds of guests!
Featuring local and celebrity chefs, Food Fight presents gourmet cuisine while guests enjoying mingling, cocktails, live music, an exciting auction, and of course, the crowning of a culinary champion! It is an elegant and electric night out unlike any other.
FOOD FIGHT 5 | SATURDAY, MARCH 25, 2017
Join us as top local chefs throw down in a gourmet culinary challenge! Food Fight combines the fun of a food festival, with the cuisine of a five-star restaurant, and the elegance of a night out at the country club. Taste food and libations in high style, enjoy entertainment and a silent auction, and support a great cause with your tax-deductible ticket*!
A tasting competition with local chefs, a silent auction, open bar and gourmet food with expertly paired wines and craft beers.
WHO YOU'LL HELP
All proceeds benefit direct financial assistance programs for local cancer families struggling financially in the wake of their disease. We provide meals, transportation, and monetary assistance for living and medical expenses.
The competition is white-hot this year! The 2017 chefs will put their creativity to the test with dishes that best represent the theme Fire and Ice. Will they serve up something chilled? Spicy? Frozen? Flambéed? All of the above? Come find out!
Chef Stephanie Gray has been in the business for over 20 years. She is a graduate of the Culinary Institute of America in Hyde Park, New York. She has worked in New Orleans and some of the top restaurants in Philadelphia. She is currently the chef/owner of the long-standing Kildare's Irish Pub in West Chester with her husband. This is Stephanie Gray's second Food Fight event; she took on reigning champion Dr. Christine Meyer in 2015 at Food Fight Three, to the delight of nearly 300 guests.
With 25 years in restaurants, Chef David A. Schorn has worked in both corporate and private venues working towards mastery of overall restaurant operations. In 2001 David took a culinary position with Wolfgang Puck’s restaurant in Sunrise, Florida where he focused on a variety of cuisines including Pacific Rim, East Asian and Caribbean. As Executive Chef for Gold Coast Seafood Grill and Wine Bar in Boca Raton, Florida, David achieved recognition of his restaurants for “Best Seafood in Boca” from Boca Life Magazine and “Best Food In Show” at the Exclusive Boca Bacchanal Food and Wine Festival. His love of the “wine bar” concept and a search for a new adventure led him to Harvest Seasonal Grill & Wine Bar, a Chef-driven concept where David works closely with his culinary team and local farms to bring a creative and fresh seasonally changing menu to the guests of their newest location in Radnor.
Chef Steven Sturm, corporate executive chef for Firebirds Wood Fired Grill, received the 2016 Produce Excellence in Foodservice Award for Casual and Family Dining Restaurants. He has been the Executive Chef of Firebirds International, LLC since August 2000. Mr. Sturm was instrumental in the development and evolution of the Firebirds menu, featuring wood grilled specialties with a southwest flair. He served as the Executive Chef and was an Equity Partner of Seven Sisters, featuring New South Cuisine, located in Beauford, GA from June 1999 to August 2000 and also served as an Executive Chef of A1A Ale Works in St. Augustine,
Chef Paul Mingrino takes pride in his homemade pasta using only the freshest ingredients to create his signature Sicilian dishes based on family recipes. After graduating from the Restaurant School at Walnut Hill College with a culinary degree, he began his career at his family restaurant Porta Rosa Restaurant & Pizzeria in Havertown. In 2006, Chef Mingrino opened Limoncello with his parents and siblings in downtown West Chester. Six years later they continued to grow and opened their second location in Chester Springs.
Personal Chef David Walti grew up in Marshallton, PA, and was inspired by his mom's Italian upbringing to love family and food. His first job was at the Marshallton Inn and Oyster Bar when he was 14, eventually becoming the Chef there, where he could grow in the culinary arts. He spent five years in Colorado learning new cuisines, then moved back home to be closer to his family and was the chef at The Gables, Blue Heron, and The Spence Café before opening five Harvest Seasonal Grills. Now, Chef Walti is a personal chef for a wonderful family, which gives him the freedom to cook an eclectic range of cuisine and to have more time with his two awesome kids and wife, Gina.
MacGregor Mann was raised in York, PA and began his cooking career at age 15. He attended Culinary School at Drexel University, and cooked at Penne Restaurant with Chef Roberta Adamo, and at Washington Square Restaurant with Chefs Marcus Samuelsson, Mike Isabella and Kevin Spraga. Mann was part of the opening team at Jose Garces’ Amada in 2005 and was promoted to Sous Chef in 2007. Soon after, he was sent to Chicago to serve as Sous Chef at Garces’ Mercat a la Planxa where the restaurant was named to Esquire magazine’s Best New Restaurants 2008 list. In 2009, Mann returned to Philadelphia to take over as Chef de Cuisine at Amada. During that time, Amada was awarded most popular restaurant in Philadelphia Zagat ’11. Mann also served as a Sous Chef alongside Garces for two seasons of the show “Iron Chef America” and cooked at several James Beard Foundation events. In 2011, Mann was named a Tastingtable.com Rising Star Sous Chef and appeared in the Williams Sonoma Thanksgiving Catalogue. During the summer of 2013 the vision for Junto, Mann's current restaurant in Chadds Ford, was conceived. The restaurant opened in May 2014.
Chef Barry E. Sexton is an accomplished chef, food stylist, food consultant, motivational speaker and culinary dynamo who is making waves. A Philadelphia native, Chef Barry E. Sexton is a 30-year veteran in the hospitality and restaurant industry. A graduate of the Philadelphia Art Institute, Chef Sexton was classically trained for more than a decade under the tutelage of Master Chef Jean Pierre Tardy, Executive Chef of Le Bec-Fin for seven years. Throughout his career, Chef Sexton has practiced his culinary artistry at notable Philadelphia restaurants and hotels also located in Bucks County. In 1995, he was voted the Top Chef to watch while working at Striped Bass, a well-known restaurant that specialized only in seafood flown in from around the world. He also helped launch Zanzibar Blue, a popular upscale jazz/blues restaurant located in the Philadelphia Hyatt Hotel. For 23 years, Chef Sexton has been the driving force and visionary of the Opinionated Palate Catering service. He is well-known for creating customized menus for memorable occasions for his clients. This coming spring, Chef Sexton will be featured on "Hotel Hell" with television personality Chef Gordon Ramsey.
Although West Chester Gastrointestinal Group's mission is to help and treat patients with any digestive problem, we place a special emphasis on screening for colorectal cancer (CRC), and its prevention. CRC remains the second-leading cause of cancer death in the U.S., mostly due to the fact that less than 65% of eligible adults get screened. This is a preventable disease, since it starts as a benign growth, and is easily found with proper screening. We are a group of 9 empathetic doctors, with a wonderful staff. We remember that we are all patients at some point, and we treat each patient with compassion and respect. We fully support Dr. Meyer's wonderful charity, and are very proud to be this year's Diamond Sponsor!
Food Fight Main Event
$150 per person
includes open bar, gourmet chef tastings, wine and beer pairings, live music, parting gift, and a donation to the Team CMMD Foundation*
GROUP NIGHT OUT:
Buy 7 Tickets, Get One Free!
*Note: Seventy ($70) dollars of every main-event ticket is tax-deductible.