Common Threads' associate board hosted its first cook-off at Fulton's on the River on September 15, asking almost 30 chefs and mixologists to prepare concoctions that could be served one of four ways: in a glass, on a bun, in a shell, or on a stick.
"The associate board came up with the categories," said Common Threads executive director Linda Novick O'Keefe. "We wanted the event to have a summertime vibe." The food-centric happening—which had a menu of everything from crispy short rib tacos to mini bison burgers—drew more than 300 guests and netted $28,000.
As they arrived, guests were given branded bottle caps and scorecards, and were asked to check off the boxes next to their favorite dishes in each category and leave a bottle cap in a glass jar on their chosen chefs' stations, as they worked their way through the tasting. At the end of the night, the winning chefs got prizes.
"We loved how the contest component added an interactive portion for guests to the event," Novick O'Keefe said. "The guests seemed to be really jazzed to be part of the voting process. Throughout the event, we heard people introduce themselves to each other and compare notes on their favorites."
According to Novick O'Keefe, the camaraderie reflected the vibe in Common Threads' classrooms, where 8- to 12-year-old children from low-income neighborhoods learn to prepare healthy meals. "I think our guests learn what our kids in our program learn every day: that food really does bring people together," she said.
