Thank you for an unforgettable evening featuring the area’s finest chefs, mixologists, wines, beer, spirits, dessert and coffee vendors. Cooking for a Cause 2012 was an unforgettable evening of cuisine, cocktails, wine, and entertainment.

Friday, March 30th, 2012 6:00 PM - 10:00 PM
Seaport Hotel Boston, MA

Music & Entertainment by The Winiker Orchestra

Featuring Live Auction auctioneer Charles-Bailey Gates

Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Jason Santos

Jason Santos
Culinary Chair
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Dante de Magistris

Dante de Magistris
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

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.

Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Jason Heard

Jason Heard
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Jody Adams

Jody Adams
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Jeremy Sewall

Jeremy Sewall
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Jay Murray

Jay Murray
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Peter McCarthy

Peter McCarthy
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Robert Sisca

Robert Sisca
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

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 - 9:58am

Michael Leviton

Michael Leviton
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Eric Brennan

Eric Brennan
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Paul O'Connell

Paul O'Connell
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Mary Dumont

Mary Dumont
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Chris Coombs

Chris Coombs

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Richard Rayment

Richard Rayment
Gourmet Food: Last Updated: Tue, 01/29/2013 - 9:58am

Greg Reeves

Greg Reeves
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Tom Schlesinger-Guidelli

Tom Schlesinger-Guidelli
Wine Chair
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Bill Russell

Bill Russell
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Chris Weld

Chris Weld
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Nicole Lebedevitch

Nicole Lebedevitch
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Ted Gallagher

Ted Gallagher
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Dylan Black

Dylan Black
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Kevin Martin

Kevin Martin
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Daniel Smoliga

Daniel Smoliga
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Misty Kalkofen

Misty Kalkofen
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

J. Lohr Vineyards & Wines

J. Lohr Vineyards & Wines
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

ZYR Vodka

ZYR Vodka
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Masciarelli Wine Co.

Masciarelli Wine Co.
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Pretty Things Beer and Ale Project, Inc.

Pretty Things Beer and Ale Project, Inc.
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Vin Divino

Vin Divino
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Frederick Wildman and Sons

Frederick Wildman and Sons
Creative Drinks: Last Updated: Tue, 01/29/2013 - 9:58am

Cambridge Brewing Company

Cambridge Brewing Company
Sweet Treats: Last Updated: Tue, 01/29/2013 - 9:58am

Frank Carpenito

Frank Carpenito
Sweet Treats: Last Updated: Tue, 01/29/2013 - 9:58am

Kickass Cupcakes

Kickass Cupcakes
Sweet Treats: Last Updated: Tue, 01/29/2013 - 9:58am

Taza Chocolate

Taza Chocolate
Sweet Treats: Last Updated: Tue, 01/29/2013 - 9:58am

Voltage Coffee & Art

Voltage Coffee & Art
Sweet Treats: Last Updated: Tue, 01/29/2013 - 9:58am

Armeno Coffee Roasters

Armeno Coffee Roasters

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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