Chefs help local kids, one dish at a time

- by Guest Contributor Meredith Garofalo

If there’s one thing that I learned to love growing up in a Sicilian and Czech household, it's food. As an adult, I find myself trying new dishes and restaurants all the time as there are endless recipes and tastes that can be one-of-a-kind … and most of the time simply amazing. Because supporting local businesses is so important to keep our economy flourishing, I make a point to try a new restaurant once a week. I won’t have to travel so much this month as Big Brothers Big Sisters of the Sun Coast (BBBSSC) hosts a culinary extravaganza, "Chefs Cooking for Kids" (CC4K), on Saturday, May 18 from 6 to 9 p.m. at the IMG Academy Golf Club. You get to taste specialties from 22 local chefs, some from well-known restaurants such as Chart House, Longboat Key Club and Darwins on 4th, to amateurs who feel they have the top dish in town. The fun part: The night will be accompanied by music, cocktails and thousands of dollars worth of auction items up for grabs. And the final ingredient that makes a festive culinary celebration priceless: The proceeds help to provide kids with mentorships that pave a pathway to success.

So let’s meet the men and women donating their time (and scrumptious food) to this great cause:

Chef Kim Hoffman – Charisma Café & Art

1. Who you are and where you work: My husband, Harvey, and I own Charisma Café & Art in the Village of The Arts in Bradenton.

2. Favorite part of being a chef: I love to create dishes that are works of art made with fresh, locally-grown ingredients because I am passionate about healthy food and love to encourage people to grow their own and to shop locally.

3. Dish featured in CC4K: Cucumber dill sandwiches and a local Charisma tea blend.

4. Why you decided to help BBBSSC: It’s an organization that changes the lives of so many children for the better. My children are fortunate to have both parents and I am blessed to be a part of this event. To make a difference is what counts, and I live to make a difference!

Chef Darwin Santa Maria – Darwin’s on 4th

1. Who you are and where you work: Darwin Santa Maria, Chef/Owner, Darwin's on 4th/Darwin Brewing Company.

2. Favorite part of being a chef: My drive is to showcase Peruvian culture and to introduce the Andean flavors of my childhood to the world by combining them with contemporary favorites. I feel like I've been very lucky to grow up in a culture with such amazing flavors and, thanks to my parents, to learn about the palate at an early stage of life.”

3. Dish featured in CC4K: Ceviche.

4. Why you decided to help BBBSSC: Being a family man with three kids, it's really important to me that all children have the same opportunities. I love my kids more than anything and think Big Brothers Big Sisters of the Sun Coast is an amazing organization.

Guest Chef Fernando Drago

1. Who you are and where you work: Fernando "Drago," construction industry.

2. Favorite part of being a chef: My passion is cooking. From a young age I was always in the kitchen with my parents. I have been fortunate and inspired by working in some great restaurants here in Sarasota and I hope to open my own place someday.

3. Dish featured in CC4K: Cuban pastries.

4. Why you decided to help BBBSSC: To help bring awareness to this awesome organization.

Chef Stephanie Klos – Chart House

1. Who you are and where you work: I am Executive Chef Stephanie Klos from the Longboat Key Chart House.

2. Favorite part of being a chef: The ability to create on a day-to-day basis.Whether it’s a recipe and plate spec for the company or just a daily special, I love to get the creativity going!

3. Dish featured in CC4K: Seared Ahi Tuna Nachos with Wasabi Cream, Kim Chee Sauce and Pickled Ginger.

4. Why you decided to help BBBSSC: It's super important for our local businesses to support the community and its great causes. The kids in our community deserve to have mentors and opportunities that the Big Brothers Big Sisters programs provide.

Chef Steve Keinz – Full Belly Stuffed Burgers

1. Who you are and where you work: I am the creator and part owner of family-owned Full Belly Stuffed Burgers.

2. Favorite part of being a chef: I love being around great food and fun people. Being able to create amazing, mouth-watering dishes is easier than one may think.

3. Dish featured in CC4K: Gourmet Angus sliders, perfect for the kids to make at home with the whole family!

4. Why you decided to help BBBSSC: To be here to stand by and support the Big Brothers and Big Sisters of the Sun Coast. We will put the fun back in food.

Chef Daniel Dokko – Jpan

1. Who you are and where you work: My name is Daniel Dokko and I work at Jpan restaurant.

2. Favorite part of being a chef: I do what I do because I love interacting with customers, creating new dishes and seeing the guests' expressions as they enjoy my food. There's no greater feeling than this.

3. Dish featured in CC4K: Cooked sushi.

4. Why you decided to help BBBSSC: Every child needs a little inspiration and a positive role model in their lives.

Guest Chef Christina Witt

1. Who you are and where you work: I work at Suncoast Workforce.

2. Favorite part of being a chef: I have always loved to cook, especially baking, because good food always brings people together and makes them smile.

3. Dish featured in CC4K: Berry and dark chocolate cupcakes and Andes mint cupcakes.

4. Why you decided to help BBBSSC: It has made a great impact on many children's lives, including my sons.

Chef Crystal Culver – Keiser University Center for Culinary Arts

1. Who you are and where you work: I am the Community Relations Coordinator for the Keiser University Center for Culinary Arts.

2. Favorite part of being a chef: I love food. I love the enjoyment that cooking food brings people, and I love to entertain.

3. Dish featured in CC4K: I will be preparing Chocolate Fudge.

4. Why you decided to help BBBSSC: Big Brothers Big Sisters is a very special organization and Keiser University is proud to support them.

Guest Chef Marissa Sheldon

1. Who you are and where you work: I work at the Manatee County Health Department, focusing on community health promotions (physical activity, nutrition and tobacco prevention).

2. Favorite part of being a chef: I enjoy cooking and baking as a hobby, and my dream job would actually be to work as a personal (healthy) chef and nutrition educator, particularly for those who do not have access to these resources.”

3. Dish featured in CC4K: Cranberry White Chocolate Biscotti.

4. Why you decided to help BBBSSC: I have been a Big Sister in the school-based program for the past two school years, and I have seen how rewarding the program is for both the Bigs and Littles. It's a wonderful organization that helps so many youth across the country.

Chef Sean McDermott – The Resort at Longboat Key Club

1. Who you are and where you work: I am Sean McDermott, Chef de Cuisine at Sands Point Restaurant at The Resort at Longboat Key Club.

2. Favorite part of being a chef: I enjoy the opportunity to make our guests happy. My job gives me, as well as the rest of my culinary team, an incredible sense of accomplishment after a successful event or evening. Not many jobs give you the opportunity to connect with people in so many ways and to help make memories that will last a lifetime.

3. Dish featured in CC4K: Miniature Lobster Rolls accompanied by Crispy Tarragon and a Meyer Lemon Foam.

4. Why you decided to help BBBSSC: I developed a love of cooking at a very young age and turned it into a rewarding career. I hope my participation will spark an interest in cooking for some of the children---perhaps to consider as a future career or just a good hobby.

2nd Street Bistro Crew – Manatee Memorial Hospital

1. Who you are and where you work: I am Jayson Kupferman (Executive Chef), and my crew is Tim Schoonmaker (General Manager), Elieen Bogo (Dietitian) and Chris Phillips (Production Manager).

2. Favorite part of being a chef: I always enjoyed creating new and exciting food items. Taking a traditional dish and adding my own personal twist on it makes it fun.

3. Dish featured in CC4K: “We are utilizing the New York roots some of us have and creating a traditional New York party favorite: Sausage and Peppers served over rice.

4. Why you decided to help BBBSSC: I am currently a "Big" and enjoy having that connection, and we as a team were involved last year and enjoyed the experience, so we are back for round two.

Chef Robert Hicks – Moore’s Stone Crab Restaurant

1. Who you are and where you work: Chef and Owner of Moore's Stone Crab Restaurant. I have been at Moore’s for 43 years.

2. Favorite part of being a chef: To be able to create dishes that bring out the real Florida seafood that we have to offer.

3. Dish featured in CC4K: The dish we will be serving will be Lobster Crab Bisque.

4. Why you decided to help BBBSSC: I am involved in Boy Scouts with both of my sons; one son has reached Eagle. I do this because our youth need positive role models to help them through their life becoming an adult.

Chefs Michael and Victoria Calore – Mozzarella Fella

1. Who you are and where you work: Having had successful full service restaurants in New York, we wanted to create a place where we cook the way our grandparents did.

2. Favorite part of being a chef: There is no greater reward than to see somebody reminded of their childhood, or a special family member when they eat something that they've missed for so long!

3. Dish featured in CC4K: Rigatoni pasta with prosciutto, shiitake mushrooms, baby arugula, fresh mozzarella, sweet onion, garlic, oil and white wine.

4. Why you decided to help BBBSSC: Embracing today's youth and giving them guidance and a sense of community and family is huge for their life choices, and their future and ours. Who wouldn't want to help kids? We are honored to be involved in this!

Chef Perry Washington – Perry's Original Roadside BBQ Sauce and Catering, Inc.

1. Who you are and where you work: Perry from Perry's Original Roadside BBQ Catering.

2. Favorite part of being a chef: I took culinary arts classes but decided to become a pit master. I enjoy grilling and smoking food. This is not a job---it is a hobby that I make a living doing.

3. Dish featured in CC4K: Brunswick Stew.

4. Why you decided to help BBBSSC: We at Perry's Catering believe in supporting kids and other charity events.

Guest Chef Steven Kepecz

1. Who you are and where you work: Steven Kepecz, successful Realtor with Re/Max Platinum.

2. Favorite part of being a chef: It allows creativity to mix flavors and smells and textures all in one!

3. Dish featured in CC4K: Paprikás csirke es nokedli, or in English, Chicken Paprikash with dumpling-like boiled egg noodles.

4. Why you decided to help BBBSSC: An opportunity to give to a great cause.

Chef David Meador – Renaissance on 9th

1. Who you are and where you work: Executive Chef David Meador / Renaissance on 9th.

2. Favorite part of being a chef: When I was growing up my mother was a terrible cook. When I turned about 12 years old, I told her she should take a break and watch the Disney channel or something---she should let me give it a try, and  cooking has been my passion ever since.

3. Dish featured in CC4K: Cuban-Style Pulled Pork Served on Masa Cakes with Tangerine and Kumquat Chutney.

4. Why you decided to help BBBSSC: I think we need more people helping people from their heart, to their stomachs.

Chef Christine Nordstrom – Sift Bakehouse

1. Who you are and where you work: I am the Pastry Chef/Owner of Sift Bakehouse.

2. Favorite part of being a chef: I love to create and to share my passion. Philanthropy and integrity are cornerstones of my business. I do what I do to promote the old-fashioned way of making things from scratch with wholesome ingredients.

3. Dish featured in CC4K: I will be featuring unique mini cupcakes. The "Pink Lemonade" has a chocolate cake with a pink lemon frosting and our "Elvis Lives" is a banana cake filled with peanut butter topped with our famous bittersweet chocolate buttercream.

4. Why you decided to help BBBSSC: Being a single working mother myself, I appreciate the value that the organization adds to our community.

Chef Michael Card – Smackdaddy BBQ

1. Who you are and where you work: I own Smackdaddy BBQ restaurant.

2. Favorite part of being a chef: You know instantly if you have done a good job, and creating something that people love is very rewarding.

3. Dish featured in CC4K: Something that everyone will love.

4. Why you decided to help BBBSSC: Because I was asked and I want to help.

Chef Dave Shiplett - SoMa Diner

1. Who you are and where you work: Formerly owner of Ezra and Poseidon restaurants.

2. Favorite part of being a chef: I love going to work every day knowing people that mean something to me personally I get to spend time with and entertain.

3. Dish featured in CC4K: Lobster Mac and Cheese drizzled with Katy Rose white truffle oil and Parmesan.

4. Why you decided to help BBBSSC: For the good of the community we will be "in the future." As well as we prepare our community's next generation for life … we will all be richer for it!

Chef Jimmey Shelton – The Traveling Kitchen

1. Who you are and where you work: I am currently working as a Store Manager for Earth Origins on Stickney Point in Sarasota, Florida. My wife and I currently run a food truck in our spare time.

2. Favorite part of being a chef: I love to cook and I absolutely love cooking for people. I take pride in delivering a delicious product and ensuring that my customers are happy, or I will make it right.

3.  Dish featured in CC4K: Our Mojo Marinated and Slow-Roasted Pulled Pork with the "Wah-Sum" sauce.

4.Why you decided to help BBBSSC: Helping children is very important as this organization helps develop our future leaders. Every child needs someone they can depend on and this organization makes this happen for those who have no one to lean on.

Chef John Medico III – Cortez Clam Factory

Chef Aldo Bagnara – Bob’s Boat House

- Meredith Garofalo is the Community Resource Director for Big Brothers Big Sisters of the Sun Coast (BBBSSC) – Manatee County. She was formerly ABC 7 WWSB’s weekend meteorologist and reporter and has been heavily involved in numerous charity and community events in both Sarasota and Manatee counties. Originally from Cleveland, Ohio, Meredith received a bachelor’s degree in meteorology from Valparaiso University. She started her television career at WGN-TV in Chicago and worked at stations in Zanesville and Toledo, Ohio, as well as Rapid City, South Dakota, before calling the Suncoast her home. She was a Big Sister for two years while in Rapid City and volunteered at the chapter in Zanesville. She’s excited to give back to the community she fell in love with over the past two years and positively impact the lives of local children through the many wonderful programs BBBSC has to offer. Meredith is also excited to continue her journalism background by contributing to This Week In Sarasota.