edible notables
YOUTH SUPPORT
Big Brothers Big Sisters fundraises in four courses.
WRITTEN BY CHRISTINA NELLEMANN
PHOTOS COURTESY OF BIG BROTHERS BIG SISTERS OF NORTHERN NEVADA
Big Brothers Big Sisters of Northern Nevada normally focuses on small things – namely, children ages 6 through 18. However, this year’s fundraiser – Big Chefs, Big Gala – will focus on some big, local chefs; big auction items; and big food, all to benefit an even bigger cause: matching volunteer adults with children facing adversity in the community.
This year’s event will feature 32 chefs from the Reno-Tahoe area, divided into six teams of four. Each chef will create a portion of the exquisite four-course meal. After a reception of appetizers (served by the chefs), the first course will present regional, organic produce and products available during Northern Nevada’s spring. The second course will feature a sustainable salmon dish in various presentations. The third course will center on Durham Ranch bison from Wyoming, and the dessert course will spotlight two-bite delights based on each chef’s childhood memory. The reception will include wine from Tahoe Ridge Winery and the signature Tahoe Sunkiss cocktail made with Tahoe Blue vodka.
Campo owner/chef Mark Estee conceptualized the idea for this event, and it was first applied during the 2014 gala. Estee wanted to have teams of experienced and newer chefs working together with ingredients with which they were most comfortable, rather than having chefs compete.
“You have a lot more openness, a lot more ideas, and there is a sense of ‘team’ rather than a sense of ‘I,'” says Colin Smith, chef/owner of Roundabout Catering and member of the gala’s chef committee. “It’s also a lot more fun.”
The gala will feature other chefs, all from Reno restaurants, including Shakka Moore of chez louie, Joseph Bell of Wild River Grille, Jessie Watnes and Haley Wood of Two Chicks, Nicholle Alumbaugh of Homage Bakery & Coffeehouse, Christian Christensen of Süp, and the teams from Perfect Pear Catering and Tournant Pop Up Restaurant. New chefs to this year’s event include Erika Pinto of Hidden Valley Country Club and Chris Cowell of Whitewater at Siena Hotel Spa Casino.
Mobile bidding for silent auction items and eight ambrosial desserts will be available throughout the night. The silent auction items, which will appeal to food lovers, will include catered lunches in unusual locations, and a mine tour with the Nevada Mining Association followed by dinner at a Basque restaurant in Winnemucca or Elko.
The organization hopes to raise nearly $200,000 to help mentor 200 low-income children in the area. Last year, the local group matched 642 children with volunteer adults, and the money helped fund mentor background screening, initial and ongoing adult training, case-worker support, and activity options and ideas.
Don’t miss this chance to meet some big, local chefs and feast on great local food.
Christina Nellemann is a Reno native with Danish roots and she is interested in those childhood memory desserts. Her dessert of choice would be a scoop of rice pudding with cherry sauce.
EVENT
Big Chefs, Big Gala
Saturday, April 18
Atlantis Casino Resort Spa Ballroom, Reno
For details, visit http://www.bbbsnn.org, click on Events, and select Big Chefs, Big Gala
Individual tickets are $150 each and may be purchased online or by calling 775-352-3202.
Big Brothers Big Sisters Northern Nevada also accepts individual donations online.
