GENERAL TICKET SALES OPENING JANUARY 2018
Cocktails and mingling
Wine wall, silent auction and more chances to win for a great cause
PHOTOS BY SANDRIEN B PHOTOGRAPHY
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 7 | FRIDAY, MARCH 29, 2019
TICKET SALES FOR OUR 2019 EVENT HAVE CLOSED
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, live music, a silent auction, open bar and gourmet food with expertly paired wines.
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, moral support, and monetary assistance for living and medical expenses.
$175/person Main Event
$225/person Main Event + VIP
$50 VIP EXPERIENCE ADD-ON
85 Country Club Dr., Downingtown, PA 19335
VIP Experience featuring 2018 Winner:
Take a trip to Hollywood at Food Fight 7! Food, films, and friends will unite with an all-star cast of local chefs to take action for those battling cancer in our community. Enjoy a red carpet experience, live music, silent auction, and much more, and decide who will take home the award for Best Dish!
2019 CHEF LINE UP
Starting out as a dishwasher and making his way up to Sous Chef at age 23, Seth Arnold quickly learned that cooking was about more than just making food – it’s an opportunity to be creative, to create daily surprises for your customers. Working at gastro-pubs, local country clubs, and well regarded Chester County BYOBs, Seth spent time learning the farm-to-table, nose-to-tail philosophy, and grew discipline in his craft. He utilized local farms and ingredients that were incredibly seasonal, which helped form a passion for local and sustainable cuisine. Now, Seth brings his passion for upscale-casual cuisine to Fork & Ale in Douglassville, PA. He creates food that could be described as approachable to the masses, with just a touch of the avant-garde.
Jennifer grew up learning the traditions of Mexican cuisine and takes great pride in her ability to cook Latino food with knowledge and skill. Jen came to Philadelphia 10 years ago and has worked in several of the best restaurants downtown: Xochitl, El Camino Real, Amada, Interstate Draft House, Silk City and Farmer’s Cabinet to name a few. She jumped to local fame quickly, and made an appearance on Bravo TV’s Top Chef in 2009. Back in Philadelphia, she transformed a short Ford 87 bus into the famous Cherry Bomb Bus, and travels across Philadelphia for unique catering events. She later rescued her husband’s van and turned it into a highly-sought-after food truck selling Mexican tamales. She uses fresh, local ingredients in her homemade style of cooking. If she could have her last meal with anyone, it would be with Julia Child, and Jennifer says, “Hopefully, she’d cook.
As the grandson and son of bakers, the culinary world may have been predetermined for Martin Hamann, even if it wasn’t clear to him in the beginning. After working at the Philadelphia Bulletin as a dispatcher for a few years and living in the city around the corner from The Restaurant School, Martin decided to give the inevitable a try. Upon graduation he became the first graduate of the school to work at The Four Seasons Philadelphia where he spent 25 years, seven as executive chef. He credits The Four Seasons and his mentor and predecessor, former Executive Chef Jean Marie Lacroix, for his extensive knowledge from service to operations and his impeccable style in management and cuisine. Martin worked his way through every position to the top and knows what it takes to be among the best in the industry. “I grew up at The Four Seasons, in all aspects of my life, and I learned a lot. I will always be grateful to the company and the people who helped shape me, especially Jean Marie,” says a humble Hamann. Martin joined the Union League family as Executive Chef in November 2008. He and his team have transformed dining at the League, offering exceptional cuisine at all five Union League properties.
Growing up in Philadelphia, PA, Milligan discovered his passion at a very early age, beginning his career in the kitchen at the age of 14, and eventually entering the fine dining world at the age of 17. At age 20 he begin working at the now closed Le Bec Fin, notoriously known as phillys top restaurant for a few decades, under world renowned chef Georges Perrier. Milligan credits his time spent there for helping develop his intense attention to detail as well as an understanding of the importance of proper technique in cooking. After its closing chef Elijah has spent the last several years cooking or consulting behind many restaurant projects on both the east and west coast, including restaurants such as Petit Crenn (S.F), Stateside (Philadelphia), Angele (Napa), Bottega (Yountville), and Laurel & Vernick both (Philadelphia). Elijah’s most recent projects include starting Cooking For The Culture, which a culinary program that features and highlights African American culinary professionals.
Claree Nanacasse began her baking career at The Bakery House in Bryn Mawr where she worked for 17 years. She quickly worked her way from the register to a baker, then manager to cake decorator. At the same time, she established a career in the medical field and crossed paths with Dr. Christine Meyer at CMMD and Associates. One of the original four members of the CMMD Broad Street Run team, Claree has participated with the Team CMMD Foundation and American Cancer Society for the Broad Street Run every year since. Bridging her baking talents and love of philanthropy, we have been honored to serve Claree’s desserts at all of our Food Fight events. This year, she will be an official competitor on the tasting floor!
Jason Shortridge attending the The Restaurant School in Philadelphia with an associates degree in culinary arts. Working at The Pour House in Exton for the last four years, Jason’s favorite cuisines to prepare are Italian and Mexican.
Patrycja Swan is a local resident from Chester Springs who just recently opened up the Nothing Bundt Cakes in Exton. The Exton team consists of over 20 people who bake fresh daily the wonderful Bundtinis (mini Bundt Cakes), Bundtlets and traditional Bundt Cakes. With 10 flavors to choose from, each cake is covered in a signature butter cream cheese frosting, and can be decorated for any occasion. Patrycja, Polish spelling for Patricia, was born in Poland and originally moved to Canada. She and her husband David moved to the area several years ago with their four children and have loved every minute of it. Patrycja has also been active with the local Cub Scouts as Treasurer for the past 4 years, and with Girl Scouts as the Cookie Mom.
Executive Chef Joshua N. Short, a native of Pennsylvania, began his culinary career at a very young age working in his family’s restaurant.
After high school, Joshua joined the United States Army Reserves, Force Provider Unit as a Food Operations Specialist. In 2006, as a Sous Chef with Hershey Entertainment & Resorts, he helped open Houlihan’s Restaurant & Bar, Devon Seafood Restaurant & the Hershey Museum Cafe on Chocolate Avenue in Hershey, Pa. Joshua spent 6 years with Hershey Entertainment & Resorts before moving on to lead The JDK Group’s culinary team as Executive Chef. In 2014, Joshua joined the Dave Magrogan Group as Executive Chef of Harvest Seasonal Grill & Wine Bar at The Shoppes at Susquehanna Marketplace in Harrisburg, Pa. Here, Joshua works very closely with local farmers to create seasonally changing, fresh healthy menus.
Most recently Joshua has taken on the role as, Corporate Executive Chef for the Harvest brand. He currently oversees the culinary operations and menu development for all 6 locations.
THANK YOU 2019 SPONSORS
At Comprehensive Cancer Care, we believe that excellent care begins with a skilled and compassionate team of individuals. We have assembled an unmatched team of healthcare professionals dedicated to providing you with the best possible care and services close to home. Your caregiving team is committed to you as a patient, treating you as family, and ensuring you are supported from diagnosis to recovery.
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 support Food Fight at the Platinum Level!
Food Fight 7 | 6:00-10:00PM
$175 per person
Featuring a silent auction, gourmet tasting stations, wine pairings, open bar, live music and more!*
GROUP NIGHT OUT: Buy 7 Tickets, Get Your 8th Ticket Free!
Main Event + VIP Experience Ticket Upgrade | $225 per person
Upgrade your ticket for the ultimate Food Fight experience, with a limited cocktail hour with chef Meet and Greet
*Note: A portion of every ticket is tax-deductible.
TICKET SALES OPEN JANUARY 2018