Grilled corn bread with Guadalajara butter, baccala and cooked potatoes on crostini, spicy hot chocolate with ginger custard: These were but three of the 14 amuse-bouches, or "bites," created by renowned Boston chefs for the Shade Foundation’s “Bubbles and Bites” event on Wednesday, December 7, at the Ritz-Carlton. The fund-raiser, now in its fifth year, raised more than $150,000 toward its mission to prevent skin cancer and attracted more than 175 guests.
Sue Gorham, executive director of the foundation, deemed the event a success. She attributed that, in part, to the enthusiasm of area chefs. Fourteen local cooks donated their time and food, and made personal appearances at the event. “Most of our chefs are returning,” Gorham said. “Some have even done all five events. We have more [chefs] ask us now to do [future events].”
Participating chefs included Brian Poe of Poe’s Kitchen at the Rattlesnake, Greg Jordan of Mare, Dante de Magistris of Restaurant Dante, Brian Roche of Lolita Cocina and Tequila Bar, Jared Chianciola of Forum, and Josh Ziskin of La Morra.
The diversity of the chefs’ culinary backgrounds ensured that each guest experienced a medley of food and flavor combinations. Chef stations were set up around the circumference of the room to encourage grazing, and the chefs were available to discuss their offerings. The “Bubbles”—champagne, of course—complemented the bites and served as palate-cleansers between dishes. All liquor was donated by Horizon Beverage, Parker Discount Liquors, and Brugal.
Be Our Guest’s paisley linens and Winston Flowers’ woodsy arrangements of lily, ivy, and thistle lent a cozy feel to the event, and dim lighting and intimate seating encouraged easy conversation.
After guests had their fill of bites, they sipped their bubbles throughout the live auction, which included such items as a week’s stay on Cape Cod and an original painting of Tom Brady by Brian Fox. The evening ended with coffee, dessert, and dancing to East Coast Soul.
