At the University of Chicago Celiac Disease Center’s 2008 spring benefit, held downtown at the University Club of Chicago on Wednesday night, 17 chef stations staggered throughout the venue’s cathedral hall offered appetizer portions of gluten-free eats from area restaurants.
According to Carol Shilson, the University of Chicago Celiac Disease Center executive director, who has been planning the event since last June, the benefit has traditionally been a sit-down luncheon in a local restaurant. This year, however, Shilson opted for a big cocktail party with tasting stations.
Nearly all of the benefit’s 300 guests either have celiac disease themselves or have a family member who does, so Shilson knew that the crowd would present an ideal target audience for restaurants that wanted to market their gluten-free wares. (Indeed, a guest who sat with us at one of two communal tables shared that she found the chef’s stations useful in determining which restaurants would be able to comply with her wheat allergy.) Shilson credits the members of the Celiac Disease Center’s board—many of whom have celiac disease or have affected children—for identifying which restaurants to target. “Our board members eat out a lot, so we have a good reconnaissance team,” she said.From her dessert-laden table sponsored by Lettuce Entertain You Enterprises, the company’s catering and events manager, Kim Simpson, explained that the group's restaurants have become increasingly mindful of creating gluten-free menu options, especially as requests for catering and private-party food demand them.
In addition to showcasing several gluten-free menus at once (as opposed to just one restaurant's version), Shilson thought that the new walk-around format would allow for more mingling than at a sit-down affair. “The celiac community is big on camaraderie,” she said. “They love to talk to each other. This benefit attracts a lot of the same people each year, so everyone likes to see each other and catch up.”
The new venue, which provided more space than a restaurant, also allowed for a “critical step-up” in the event’s fund-raising tactics, Shilson said. “This is our one fund-raiser of the year, and we are funded by private donations only. So we really use this opportunity to raise awareness.” The party featured a larger silent auction table than in years past, and a live auction of 11 packages (compared to last year’s three) from companies ranging from Disney to the Chicago Bulls.
Aside from personal contacts, Shilson and the board members solicited donations from companies known for being friendly to the dietary needs of people with celiac disease. For example, "Walt Disney World is known for its ability to cater to guests who need to follow a gluten-free diet," she said.
According to Carol Shilson, the University of Chicago Celiac Disease Center executive director, who has been planning the event since last June, the benefit has traditionally been a sit-down luncheon in a local restaurant. This year, however, Shilson opted for a big cocktail party with tasting stations.
Nearly all of the benefit’s 300 guests either have celiac disease themselves or have a family member who does, so Shilson knew that the crowd would present an ideal target audience for restaurants that wanted to market their gluten-free wares. (Indeed, a guest who sat with us at one of two communal tables shared that she found the chef’s stations useful in determining which restaurants would be able to comply with her wheat allergy.) Shilson credits the members of the Celiac Disease Center’s board—many of whom have celiac disease or have affected children—for identifying which restaurants to target. “Our board members eat out a lot, so we have a good reconnaissance team,” she said.From her dessert-laden table sponsored by Lettuce Entertain You Enterprises, the company’s catering and events manager, Kim Simpson, explained that the group's restaurants have become increasingly mindful of creating gluten-free menu options, especially as requests for catering and private-party food demand them.
In addition to showcasing several gluten-free menus at once (as opposed to just one restaurant's version), Shilson thought that the new walk-around format would allow for more mingling than at a sit-down affair. “The celiac community is big on camaraderie,” she said. “They love to talk to each other. This benefit attracts a lot of the same people each year, so everyone likes to see each other and catch up.”
The new venue, which provided more space than a restaurant, also allowed for a “critical step-up” in the event’s fund-raising tactics, Shilson said. “This is our one fund-raiser of the year, and we are funded by private donations only. So we really use this opportunity to raise awareness.” The party featured a larger silent auction table than in years past, and a live auction of 11 packages (compared to last year’s three) from companies ranging from Disney to the Chicago Bulls.
Aside from personal contacts, Shilson and the board members solicited donations from companies known for being friendly to the dietary needs of people with celiac disease. For example, "Walt Disney World is known for its ability to cater to guests who need to follow a gluten-free diet," she said.
Centerpieces played off the evening's spring flours theme.
Photo: BizBash
At the event, Swirlz Cupcakes owner Margot Chapman (who has celiac disease) unveiled mini gluten-free red velvet cupcakes.
Photo: BizBash
Centerpieces of daisies sprouting from bags of wheat-free flour played off the evening's spring flours theme.
Photo: BizBash
For a table sponsored by Cafe Ba Ba Reeba and Mon Ami Gabi, chef Michael Briand prepared white and regular chocolate lollipops with candied rose and violet petals.
Photo: BizBash
