Beyond Hunger’s fifth annual Healthy Chef Challenge was held on Thursday, May 29. The fundraiser brought together supporters, staff, clients and chefs to increase the impact that the organization, formerly known as Oak Park River Forest Food Pantry, makes in the community.
After ticket holders arrived at the Goose Island Barrel House in Chicago, they perused several educational stations.
One was a spice guessing game. Wrapped bottles allowed sniffs and a try to put a name to the smell. Attending this station was a Beyond Hunger Health ambassador.
This program trains community members to advocate for healthy cooking and nutrition knowledge that can reduce diseases, such as diabetes.
“I was one of the original ones,” Elijah Stanciel said. “One of the biggest surprises is reading the nutrition labels and really learning to be educated on how much sugar is added and sodium.”
Stanciel takes that personal experience and turns it into a way to connect with others.
“We hand out recipes and health information to the ones that come to the pantry. Sharing with them and helping people learn how to eat more healthier,” he said.
At another station college intern dietitians showcased an example of a monthly food box that pantry clients receive – fruit, vegetables, proteins, grains – both shelf stable and fresh.
Staff dietitian, Bri Kellogg, explained the contents, which are mostly donated by the local community, both from individuals and grocery stores.
“We prefer not to get candy or baked goods or sweets,” Kellogg said. “We know our shoppers want good, healthy food. We also know that good food is expensive. So there needs to be a bridge there. That’s where we can step in.”
The main event of the evening was the chef challenge. Three acclaimed local chefs used typical pantry box ingredients to create a meal in 45 minutes. The catch was a secret ingredient unveiled at the event: mangos.
The competing chefs were Greg Wade of Publican Quality Bread, Javauneeka Jacobs of Frontera Grill and César Murillo of North Pond.
“Competition cooking is really not my bit, but I love bringing money for a good cause, and food insecurity is a big problem,” Wade said. “I’m happy to happy to help with that.”
Jacobs said, “I grew up eating from food pantries. So being able to support it and show people that there’s healthy food and you can get creative to make a meal, that’s something that was really important to me.”
As the chefs cooked, a silent auction and a paddle raise generated even more funds to support the group’s efforts. All guests were served a light dinner. One won a raffle prize prior to the event to become the “official taster.” Natalie Thompson was seated with the judges to sample the chef’s meals.
“All three chefs made really delicious dishes,” said Thompson.
Judges were Monica Eng of Axios Chicago and The Chewing podcast, Chef James Roth who is an executive chef and culinary instructor and David Manilow creator of Check, Please!
Chef Murillo plated steamed Swai and a cornmeal crepe with romesco sauce and pickled mango. “The mango that was cut to look like shredded cheese. It was really cute,” said Thompson.
Chef Jacobs’ meal was chicken roulade with escabeche-style vegetables with mango and scalloped potatoes.
The winner was Chef Wade’s cornmeal-crusted Swai with a carrot fritter and mango sofrito.
“Chef Wade’s dish was unanimous among us.” Thompson said. On whether she’d want to sit at the judges table again, she said, “Absolutely! Next year I’m buying 10 tickets for the raffle.”
Funds raised at the event will provide more than 221,000 meals for local families.
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You can help fund healthy food too:
gobeyondhunger.org/give