A weekend fundraiser spearheaded by Princeton chefs raised more than $35,000 for the victims of Hurricane Sandy.
With all food, chef time, liquor and services donated for the event, the $125 and $250 ticket sales went directly to the American Red Cross, along with the proceeds of several items for the live auction, said event co-chair Holly Schade of Hopewell. Schade co-chaired the event with Teresa Danko.
“It was a great event,” said Chef Josh Thomsen of Agricola, one of the organizers of the Sunday night soiree at Bedens Brook Club in Skillman. “Everybody was local and it was a true sense of community. It was exciting for us.”
Thomsen said about 200 people attended.
Cocktails, light fare and services were courtesy of Thomsen, Manuel Perez of The Peacock Inn, Scott Anderson of elements, Mark Silverman of Bedens Brook Club, Max Hansen of Max Hansen Caterer and Gabby Carbone of The Bent Spoon.
The event was pulled together in just 10 days, said Schade, a self described “foodie” who said she’s gotten to know local chefs over the years. She said Max Hansen contacted her.
“He and Josh were discussing that they wanted to do something to help the hurricane victims and Max called and we decided we would put this together,” Schade said. “The format of the event was different and people were able to come for a couple of hours in a low key cocktail hour format and try some fantastic food from local chefs.”
Live auction items included a three night stay anywhere in the world from Small Luxury Hotels of the World (of which The Peacock Inn is a member), a four course dinner from Max Hansen Caterer, a Titleist driver from Bedens Brook Club and a three-night stay, food and drink and a spa treatment from Thomsen’s former employer, The Claremont Hotel Club and Spa in Berkeley, Calif.
“We had great people in the room,” Thomsen said. “They reached out and it was truly an amazing event.”