Guest wine and dine for St Jude Children's Research Hospital
The third annual Foodlosophy was held Feb. 23 at Michael's On East.
By
Kayleigh Omang
| 10:10 p.m. February 23, 2018
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The third annual Foodlosophy, supporting St. Jude Children's Hospital, was a celebration that left you full – grateful, thankful and with a full belly, says co-chairwoman Montana Taplinger.
Foodlosophy: A Sarasota Culinary Experience, was held Feb. 23 at Michael's On East. Six of Sarasota's best chefs came together to create a patient-inspired menu, from appetizer to dessert. Each chef was given a patient's favorite food, to which they mixed that up for a more adult-friendly dish.
"I get to have a little more fun with fruitloops and chocolate," chef Christine Nordstrom said of her dessert dish. Nordstrom is the chef at Sift Bakehouse and Five-O Donut CO.
The evening started with cocktail hour and silent auction bidding. After the first three courses, the live bidding took place. Tyler and his mom graced the stage afterward with their heartfelt presentation. Then the last course and dessert was served before SoulRCoaster hit the stage. With the confetti scattered across the dance floor, guests took to dancing the rest of the night away.
Co-Chairwomen Ashley Dooley and Montana Taplinger
Co-Chairwomen Ashley Dooley and Montana Taplinger
Ali Miller and Jen Rust
Jessica Fuesy and Bart Lowther
Elena Reuter, Umbreen Khalidi-Majeed and Tammy Karp
Meghan Buchanan and Sarah Lodge
Jeff and Annie Matulevich
Molly Lindberg, Nikki Sedacca and Jen Rust
A guitar signed by country stars such as Chase Rice and Jerrod Niemann was available for bidding.
Sushi boats were available at the start of cocktail hour through the night.
Co-Chairwomen Ashley Dooley and Montana Taplinger welcome guests.
Les McCurdy, Lulu from 92.1 CTQ and Pacific Rim Chef Seth Senenoi talk about Senenoi's appetizer.
All the chefs line up for their introductions.
The first course was a chicken and andouille sausage gumbo made by Chef Mark Majorie.
In addition to sushi, Chef Veth Senenoi made chicken katsu.
Each guests was given a box with prior St. Jude patient Tyler's name and picture, filled with confetti in honor of him being cancer-free.
Chef Mark Majorie garnishes his dish.
Nicole Orlino and Sam Samisch
Meghan Buchanan, Sydney Gruters, Montana Taplinger, Sarah Lodge and Ali Miller
A St. Jude plate and cup set was available in the silent auction.
Assunta Swier with Richard and Fondren Watts
Judy Wang, Tim Fannin, Veth and Anolay Senenoi, Rich and Assunta Swier with Brian and Kita Reilly
Michelle Senglaub and Renee Phinney
Chef Chair Christian Hershman lays the salad on his dish, featuring local greens and braised beef rib meat.
Hershman's course was inspired by St. Jude patient Mabry, who loves ribs.
Olive oil and currant pulp vinegar topped off the dish.
Hershman's dish was the second course.
The third course by Chef Gerard Jesse was a "Make it All Better" gator sausage and crawfish pie.
Juan and Kimberly Ayala
Drake Decker and Christina Reynolds
The night featured four courses plus dessert.
Prior patient Tyler and his mother spoke about Tyler's time at St. Jude.
Tyler shows his beads to the crowd; each bead symbolizes a chemo treatment, bad day, good day and more from his time at the hospital.
Tyler sang the "No More Chemo Song" for the audience.
After Tyler finished singing, a confetti cannon was shot in celebration.
Tyler and his family say they are now traveling together as much as possible.
