On April 10, The Renewal Coalition held their 8th Annual Chefs Helping Heroes fundraising. This year, seven of the area’s top chefs came together volunteering their time and talents to prepare their specialty dishes for the attendees. 130 guests and donors attended, along with wounded service members and their wives.
The evening kicked off with Jupiter High School ROTC color guard and Sherrie Facchine’s live performance of the National Anthem. It was followed by the incredible dinner. There was also dancing, magicians, raffles and a lively live auction. Many thanks to the attendees who helped raise over $90,000 to provide fully paid retreats in Florida for post 9/11 injured and ill service members and their families.
Chef Erik Pettersen (Evo) prepared Porcini Crusted Lollipop Lamb Chops, with a Blackberry-Cabernet Demi and Garden Root Vegetables. Chef John Carlino (Chef Corp) prepared a Petite Maine Lobster Pot Pie. Chef Pascal Georget (Reef Grill) provided a delicious Sesame Tuna Medallion, Asian slaw, Blueberry Teriyaki sauce, Ginger wasabi drizzle. Chef Dominick Laudia (Boca Grove Country Club) prepared a delightful Rossini ~ Polenta cake Asparagus & Wild Mushroom Salad. Chef Justin Knight (Dive Bar) provided a fresh Sushi and Ceviche bar. Chef Drew Shimkus (Food Shack and Leftovers) prepared a Cold Smoked Sous Vide Conch Salad with Fennel, Shallots, Blood Orange, Olive Oil, Peppers, Red Wine Vinegar and Lemon. Chef Frank Eucalitto (Cafe Chardonnay) provided a wonderful Pan Seared Sea Scallop with Bourbon Maple Glazed Berkshire Pork Belly.
We would like to thank the following for Sponsoring our 8th Annual Chefs Helping Heroes Dinner on the River.