Feasting on a smorgasbord of guacamole and chips, macaroni and cheese, and cupcakes—and washing it all down with free-flowing beer— doesn't seem like a plausible way to thwart obesity. But such was the setup at last night's Smackdown, an event that fed some 300 guests with the aforementioned comfort foods for a $50 to $75 fee, which went directly to the Organic School Project.
Founded by local chef Greg Christian, the nonprofit organization is dedicated to combating childhood obesity and its related health ailments. With the Smackdown event, which took place at Wrigleyville's Goose Island Brew Pub, local chefs could throw their support behind the cause by donating time—and gooey goods—for a mac-and-cheese cook-off.
Ilyse Strongin-Bombicino, executive vice president of public relations at DCA/DCPR, worked with Organic School Project's program director Maureen George to oversee the event's planning efforts. With the mac-and-cheese theme in place, the planning committee brainstormed local chefs who had the dish on their menus—and whose well-recognized names would help draw crowds to the event—and began reaching out to them last October.
"As for convincing [the chefs to participate], I think that the cause spoke for itself—we really didn't have to do any convincing," said Strongin-Bombincino. "We sent the chefs an email describing the event with a summary of Organic School Project, and the majority replied right away." Participants ultimately included Top Chef's Stephanie Izard, Boka's Giuseppe Tentori, and Socca's Roger Herring.
When it came to securing sponsors for the happening, the planning committee turned to its restaurant, marketing, and food-and-beverage industry connections, ultimately landing the support of companies such as Chipotle, CapRock Organic Vodka, and local restaurant Nacional 27. And planners didn't have to look very far to find a venue for the cook-off—Organic School Project's newest board member, Greg Hall, owns the Goose Island Brew Pub, and donated his space (and beer) for the evening.
