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Show Sat/Sun/Mon/Tues, April 22-25, 2017 The Park Record C-3 Fundraiser is ready to start cooking Riverhorse will host Chef Wars for Nuzzles & Co. By SCOTT IWASAKI The Park Record The original idea for the annual Nuzzles & Co. fundraiser, Chef Wars, was to host a wine and cheese event. “But now, looking back we knew we wanted to do something new and different during shoulder season,” the nonprofit’s board president Kathleen Toth said during a Park Record interview. “We then thought, ‘You know, this is Park City and we have the greatest community. So, let’s make this a party.’” The 2017 Chef Wars, a fundraiser for Nuzzles & Co., a Summit County no-kill animal rescue nonprofit, will be held on May 7 at the Riverhorse on Main. Registration is open at www.nuzzlesandco.org/chef-wars-2017. Over the past four years, Nuzzles & Co. has refined the recipe for the event. “We decided to gather some of Park City’s best chefs, who are not only the best in Park City, but also some of the best chefs in the country, and have them cook,” Toth said. The next step was to flavor the event by inviting the public to feast on the food these chefs would create with lists of food that include “special ingredients.” “The chefs don’t know what these ingredients are until they are asked to cook,” Toth said. To add more flavor, Nuzzles & Co. decided to ask some local personalities and celebrities to judge the food and mix everything together at the Riverhorse on Main, run by Executive Chef Seth Adams and his wife, Casey. “We love the Riverhorse,” Toth said. “They love what we do and wanted to give something back to the animals.” As the years went by, Nuzzles & Co. added new ingredients to Chef Wars. “We upped the competitive elements, so people could cheer and even bribe the chefs during the competition,” Toth said. “We also came up with the concept of adding sous-chefs from the people who came. So, if they wanted to do that or become a kitchen helper, they could bid for these positions. “I mean, we know there are people who like to cook, so, what would happen if these people could have the opportunity to cook alongside these world-class chefs or at least be their assistants? We thought it would be a huge hit.” Last year, the sous-chef bidding went up to $700 and $800, and the money goes straight to the animals, Toth said. Park City resident Jenna Swan was one of last year’s sous-chefs. “My husband encouraged me to put in a bid, but it wasn’t clear what we were bidding on,” Swan said. “I thought we were bidding on a chef to cook a private meal at our home and didn’t know that I would be working with a chef, right then and there.” Jordan Harvey, the chef for Zoom restaurant, recruited Swan. “We all got swept away to our stations and met our chefs and Chef Jordan started to tell me to cut this, chop that, don’t throw this or that away and clean this,” she said. The secret ingredient Swan’s team had to work with was bone marrow. “We really had no time to sit and think about what we were going to make, so Chef Jordan just sliced the bone and roasted the marrow,” Swan said. “We made crostino to scoop out the marrow and did something with mushrooms, so there was a lot of chopping.” Swan will never forget how much fun she had. “It was my first time attending the event and I was so glad we went, because this was something we talked about going [to] for David Teasley, M.D. (Teasley Plastic Surgery) is RETIRING FROM PRACTICE December, 2017 COURTESY OF NUZZLES & CO. Jenna Swan prepares some food during Nuzzles & Co.’s Chef Wars fundraiser at Riverhorse on Main last year. Swan was one of the attendees who became an on-the-spot sous-chefs. She worked with Chef Jordan Harvey from Zoom. years,” she said. “We were there for the animals, but we also love everything about the Riverhorse.” Toth is grateful to the Adams couple for donating the restaurant for the event every year, so every penny benefits the rescued animals. “They have been so generous and I believe they truly do this from the bottom of their souls,” she said. “It’s a big thing to put on, but Seth and Casey make the restaurant available to us by shutting it down for a night.” Last year’s Chef Wars raised $20,000. “That’s fantastic, because we are getting into a hard part of the season for us,” Toth said. “We really start counting our pennies at this time, which happens to coincide with the emergence of more homeless cats and dogs, many of which need medical attention and around-the-clock care. “Because our home is in Sum- To obtain your medical record call 435.647.5911 LOCALS MUD SEASON SPECIALS Breakfast Items 10 for $10 includes Coffee & Juice Lunch Menu Items $10 includes Soda 2 for 1 Dinner Entrees Complimentary Charcuterie Board for All Locals with Purchase of Entree. $3 Mimosas / $3 Beer Selection $5 Bloody Mary's / $5 Margaritas All of these available through Memorial Day. Church Public House 628 Park Ave † 435.604.0850 † ChurchPublicHouse.com Please see Chef Wars, C-5 Stay Informed! Get local news every Wednesday and Saturday. Call 435.649.9014 to subscribe today! |