Chefs Against Cancer

ChefsAgainstCancer.org

The 2024 FORK Cancer event, now continued under the name Chefs Against Cancer, was held at NorthStone Country Club in Huntersville and featured an unforgettable menu created by eight talented Charlotte chefs.

The evening began with hors d’oeuvres presented by Andres Prussing, Director of Food & Beverage at Charlotte Marriott Center City, including charcuterie with local North Carolina cheeses and cured meats, beet hummus with vegetables, lobster arancini, Kanpachi aguachile, vegan buffalo cauliflower, and potato pancakes with cured salmon. Chef Sam Diminich of Restaurant Constance and Your Farms Your Table prepared the appetizer course featuring labneh with dates, tomatoes, fennel, charmoula, and naan. Mason Martinez of Swanson-Girard Culinary Solutions followed with the first entrée course of satsuma gnocchi, miso-egg mousse, kingfish yellowtail, and yuzu beurre blanc. Chef Jon and Chef Amy Fortes of The Flipside Cafe prepared the main course, a chimichurri-style braised skirt steak with hatch chili pupusa, fried hominy, fermented hot sauce, and birria demi. Dessert was created by Samantha Allen of Wentworth & Fenn and featured honey sponge with caramelized figs, rosemary-melon, cardamom crémeux, and honeycomb. Chef Raffaele Patrizi of Mano Bella Artisan Foods also prepared vegetarian selections, including charred radicchio with house stracciatella, risotto-stuffed tomatoes, and cauliflower steak with puttanesca sauce and gremolata.

With Chef Mark Allison leading the vision and fundraising, Chris Aquilino helping organize the culinary team, and Chef Jay Z serving as menu emcee, the 2024 event was a powerful celebration of food, remembrance, and support for Teal Diva, Xander’s Acts of Kindness Foundation, NothingPink, and The Meggs Foundation.