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Thank you to all the chefs, mixologists, wine, beer and dessert vendors who helped to make Cooking for a Cause a memorable evening! Thank you also to all sponsors, donors, and guests for making Cooking for a Cause a huge success! All the proceeds benefit the programs and services East End House provides to the community.

Friday, April 1st, 2011 6:00 PM - 10:00 PM
Seaport Hotel
One Seaport Lane Plaza Ballroom
Boston, MA

Check out all of this year's participating restaurants

Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Tony Maws

Tony Maws

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection. Read more »

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection.

Culinary Chair
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Jody Adams

Jody Adams
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Josh Buehler

Josh Buehler
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Dante de Magistris

Dante de Magistris
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Will Gilson

Will Gilson
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Richard Rayment

Richard Rayment
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

William Kovel

William Kovel

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction. Read more »

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction.

Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Michael Leviton

Michael Leviton
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Peter McCarthy

Peter McCarthy
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Jay Murray

Jay Murray
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Paul O'Connell

Paul O'Connell
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Marc Orfaly

Marc Orfaly
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Ken Oringer

Ken Oringer
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Brian Poe

Brian Poe
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Sam Putnam

Sam Putnam
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Greg Reeves

Greg Reeves
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Jason Santos

Jason Santos
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Jason Heard

Jason Heard
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Jeremy Sewall

Jeremy Sewall
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Robert Sisca

Robert Sisca
Gourmet Food: Last Updated: Tue, 01/29/2013 - 10:02am

Paul Turano

Paul Turano
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Bill Russell

Bill Russell
WIne Chair Emeritus
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Dylan Black

Dylan Black
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Jackson Cannon

Jackson Cannon
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Vincent Donley

Vincent Donley

Vincent Donley is a graduate of Florida State University. Receiving his B.A. in International Affairs and Economics, Vincent started his mixology career at Chez Pierrre in Tallahassee, one of Florida’s most noted and recognized French bistro’s. Having won the Golden Spoon award many times (naming it one of the top 25 restaurants in the whole state of Florida), Chez Pierre provided a solid platform to which Vincent was able to learn from skilled mixologists at night while earning his degree during the day. Read more »

Vincent Donley is a graduate of Florida State University. Receiving his B.A. in International Affairs and Economics, Vincent started his mixology career at Chez Pierrre in Tallahassee, one of Florida’s most noted and recognized French bistro’s. Having won the Golden Spoon award many times (naming it one of the top 25 restaurants in the whole state of Florida), Chez Pierre provided a solid platform to which Vincent was able to learn from skilled mixologists at night while earning his degree during the day.

Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Ted Gallagher

Ted Gallagher
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Asher Karnes

Asher Karnes

Asher likes to make drinks. He likes pretty girls. He likes long walks on the beach and candle-lit dinners. But most notably, he likes that he is handsome, very handsome.

Asher likes to make drinks. He likes pretty girls. He likes long walks on the beach and candle-lit dinners. But most notably, he likes that he is handsome, very handsome.

Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Dana Seabury

Dana Seabury
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Harry Smith

Harry Smith
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Daniel Smoliga

Daniel Smoliga
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Chris Weld

Chris Weld
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

J. Lohr Vineyards & Wines

J. Lohr Vineyards & Wines
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

Masciarelli Wine Co.

Masciarelli Wine Co.
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

New Century Brewing Co. – Makers of Edison Beer

New Century Brewing Co. – Makers of Edison Beer
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

One Vine Wine Co.

One Vine Wine Co.
Creative Drinks: Last Updated: Tue, 01/29/2013 - 10:02am

ZYR Vodka

ZYR Vodka
Sweet Treats: Last Updated: Tue, 01/29/2013 - 10:02am

Armeno Coffee Roasters

Armeno Coffee Roasters
Sweet Treats: Last Updated: Tue, 01/29/2013 - 10:02am

Frank Carpenito

Frank Carpenito
Sweet Treats: Last Updated: Tue, 01/29/2013 - 10:02am

Kickass Cupcakes

Kickass Cupcakes
Sweet Treats: Last Updated: Tue, 01/29/2013 - 10:02am

Taza Chocolate

Taza Chocolate

Listed below are all of our recent Cooking for a Cause events. If you require information from older events, please contact us.

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