Cook for a Cause

For each competition, the chefs will prepare three courses with at least one secret ingredient in each dish. The winners from round one will face off in the semifinals on March 4 and 5, and the competition will culminate with the finale on March 11.

Each year, top chefs from the community come together and put their skills to the test as they cook up a three-course meal for judges and attendees alike to decide whose is best.

Now in its fourth year, the Cooking for a Classic lineup features chefs Eli Rodriguez of so·ca, Kyle Teears of Whiskey Kitchen, Andres Kaifer of Vidrio and five others from Raleigh restaurants, who will begin round one on Monday, Feb. 24.

Chefs whip up their dishes in the kitchen during competition.

While the chefs are competing for the grand prize of a 2002 Chevrolet Corvette convertible, 100 percent of proceeds from ticket sales will benefit the Lucy Daniels Center, a Cary-based nonprofit which serves more than 700 children and families each year with emotional, mental and social challenges succeed through in-depth evaluation and treatment, family involvement and education.

“Over the past three years, this event has raised over $400,000,” said Josie Sawyer, executive and clinical director of The Lucy Daniels Center. “We have another extraordinary lineup of chefs this year and I encourage local foodies to purchase tickets before they sell out.”

Guest judges include past winner Drew Smith of ko•an, Scott Crawford of Jolie and Crawford & Son, Erica Delong of G105 and 18 more.

In addition to watching the chefs in action, attendees will get to enjoy fine food and drinks, and to enter the silent auction to win a 1969 Camaro.

All events will take place at 1705 East, an event venue at 1705 E. Millbrook Road in Raleigh.

Tickets are available for each round of the competition, ranging from $75 to $125. Premium tables and sponsorships are also available. Visit to purchase seats.

In each round, the chefs will cook up a three-course meal, usually featuring a secret ingredient.

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