Chefs Against Cancer

The 2025 FORK Cancer Dinner Gala, now known as Chefs Against Cancer, was held at the Charlotte City Center Marriott and brought together ten outstanding Charlotte-area chefs for a remarkable evening of food and fundraising.

 

The night began with hors d’oeuvres presented by Chef Raffaele Patrizi, including wild boar meatballs with focaccia, trout crudo, and mozzarella roulette. Chef Jon and Chef Amy Fortes presented the first course with coal roasted beets, goat cheese, micro basil, fennel pollen, citrus, and pistachio crumble. Chef Andres Prüssing prepared the second course, featuring poached kingfish with lobster mousse, lemon beurre blanc, herb oil, potato dauphinois, and seasonal vegetables, with fish donated by The Kingfish Company. Chef Sam Diminich presented the third course using New York strip donated by The Chop Shop, served with shiitake-parmesan cannelloni and XO sauce. Dessert was created by Chef Samantha Ward and featured hot honey pot de crème with fig dust and honeycomb. Vegetarian selections were presented by Chef Mason Martinez, including butterbean croquettes with tomato jam, tahini, and pickled mustard seeds; ash roasted cabbage with black garlic jus, Carolina Gold polenta, and charred scallions; and roasted butternut squash with pecan mole, field pea succotash, and fried sweet potato strings.