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7th Year Anniversary Celebration
Edward Carew: Edward Carew is an acclaimed chef with a long and extensive career history, having worked all over the US from the west to the east. Ed has always been passionate about Italian food, taking culinary trips around Italy wherever possible. A graduate of the Culinary Institute of America, Ed’s career began at 4 Star restaurant Spiaggia in Chicago. It was his move to New York City in 1997 that led to a seven year stint working his way through various highly esteemed kitchens. Starting at Gramercy Tavern, Edward worked up to Chef de Cuisine at Fiamma Osteria NYC, rated 3 Stars from New York Times. At Fiamma Ed worked closely with the Executive Chef, Michael White and was responsible for the seasonal menus utilizing NYC’s famous Green Market. In 2005, Ed made his way across to the west coast where he became Executive Chef of the Florio Cafe in San Francisco, executing menus influenced by French, Italian and California cuisines. It was in February 2008 that he made the huge leap of faith and became the Chef/Owner of his own Mediterranean restaurant, Cottage Eatery in Tiburon, focusing on Italian and French produce. Cottage Eatery was considered one of the best restaurants in Marin County, awarded 2.5 stars by the San Francisco Chronicle and similar accolades from various local publications. Finishing up his career in California at Café des Amis as Executive Chef, Ed returned to New York City where he become Executive Restaurant Chef of Le Caprice at Pierre Hotel on the Upper East Side, and then moved on to become Executive Chef/Partner of Spasso in the West Village. Ed is currently working on a new and exciting restaurant project slated to open in the coming year. Ed is surely making his definitive mark on New York City’s vibrant culinary scene.
Hell's Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated from Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman, she worked in food service places like Triumph Brewing Co. in Bucks County. She then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art Institute of Philadelphia. Even before earning her bachelor's degree in Culinary Management and graduation with honors, she found herself working at high-profile events. She served at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.
This year a portion of your ticket sales will go to the
About the Charity
Over 50% of the students in the Narrows(Giles County) attendance zone receive free or reduced price meals when school is in session. But what happens during the summer months when school is out? The Summer Food Service Program (SFSP) was established by USDA to ensure that low income children continue to receive nutritious meals during the summer break. Free meals, that meet federal nutrition guidelines, are provided to all children 18 years old and under at approved sites.
In April 2013, Giles County Public Schools received a USDA grant to help provide lunches during the summer months for children.
The program operated for 44 days from June 10 – August 15. A healthy, nutritious, hot lunch was served between 11:30 am and 1:00 pm. In these 44 days, we served 4,409 child lunches and 2,389 adult lunches.
Topics and Hands on instruction
They visit a farm during the week to learn about local
Friday, December 11 - Paul Heilker
Friday, December 18 - Sweet Chablyte
Friday, December 26 - Buck Nelson
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