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Friday, April 4th, 2014 6:00 PM - 10:00 PM
MIT Media Lab
75 Amherst Street
Cambridge, MA
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Will Gilson

Will Gilson

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA. Read more »

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA.

Culinary Chair
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

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.

Emeritus Culinary Chair
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Mark Benanchietti

Mark Benanchietti
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Eric Brennan

Eric Brennan
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Alberto Cabre

Alberto Cabre
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Nicholas Calias

Nicholas Calias
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

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, 05/19/2015 - 3:20pm

Dante de Magistris

Dante de Magistris
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Louis DiBiccari

Louis DiBiccari
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Matthew Gaudet

Matthew Gaudet
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Michael Leviton

Michael Leviton
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

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, 05/19/2015 - 3:20pm

Peter McCarthy

Peter McCarthy
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Brian Mercury

Brian Mercury
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Jay Murray

Jay Murray
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Tzurit Or

Tzurit Or

Tzurit Or started Tatte in 2007, baking 20 hours a day in her home kitchen and selling her delicious creations to Boston farmers’ markets. After only one summer, Tatte expanded to its first brick-and-mortar bakery in Brookline, MA.

Tatte’s cookies, cakes, tarts, and pastries owe their unique look and exceptional flavor to carefully sourced raw ingredients, Tzurit’s culinary artistry, and a passionate team of people who love testing, tasting, and talking about baked goods. Tzurit and her staff have a singular vision to enrich people’s lives with their exceptional baking, crafting bold combinations of flavors and textures that are at once vibrant and comforting, daring and familiar. Extreme attention to detail is evident in each Tatte offering. If it’s not one-of-a-kind and delicious, it’s not Tatte. Read more »

Tzurit Or started Tatte in 2007, baking 20 hours a day in her home kitchen and selling her delicious creations to Boston farmers’ markets. After only one summer, Tatte expanded to its first brick-and-mortar bakery in Brookline, MA.

Tatte’s cookies, cakes, tarts, and pastries owe their unique look and exceptional flavor to carefully sourced raw ingredients, Tzurit’s culinary artistry, and a passionate team of people who love testing, tasting, and talking about baked goods. Tzurit and her staff have a singular vision to enrich people’s lives with their exceptional baking, crafting bold combinations of flavors and textures that are at once vibrant and comforting, daring and familiar. Extreme attention to detail is evident in each Tatte offering. If it’s not one-of-a-kind and delicious, it’s not Tatte.

Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Nookie Postal

Nookie Postal
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Nicole Rhode

Nicole Rhode
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Jeremy Sewall

Jeremy Sewall
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Robert Sisca

Robert Sisca
Gourmet Food: Last Updated: Tue, 05/19/2015 - 3:20pm

Joshua Smith

Joshua Smith
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Mary Stout

Mary Stout
Wine and Beverage Chair
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Kirsten Amann

Kirsten Amann
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Fairsted Kitchen

Fairsted Kitchen
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

John Henderson

John Henderson
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Joy Richard

Joy Richard
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Bill Russell

Bill Russell
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Matthew Schrage

Matthew Schrage
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Sam Treadway

Sam Treadway
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Chris Weld

Chris Weld
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Allagash Brewing Company

Allagash Brewing Company
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

High and Mighty Beer Co.

High and Mighty Beer Co.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

J. Lohr Vineyards & Wines

J. Lohr Vineyards & Wines
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Masciarelli Wine Co.

Masciarelli Wine Co.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Narragansett Brewing Company

Narragansett Brewing Company
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

Pretty Things Beer and Ale Project, Inc.

Pretty Things Beer and Ale Project, Inc.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 3:20pm

ZYR Vodka

ZYR Vodka
Sweet Treats: Last Updated: Tue, 05/19/2015 - 3:20pm

Armeno Coffee Roasters

Armeno Coffee Roasters
Sweet Treats: Last Updated: Tue, 05/19/2015 - 3:20pm

Frank Carpenito

Frank Carpenito
Sweet Treats: Last Updated: Tue, 05/19/2015 - 3:20pm

Kickass Cupcakes

Kickass Cupcakes
Sweet Treats: Last Updated: Tue, 05/19/2015 - 3:20pm

Taza Chocolate

Taza Chocolate

Averill's Sharper Uniforms
Boston Properties
CaterStaff / CaterChef
Cambridge Trust Company
Dancing Deer Baking Company
The East Cambridge Business Association
Forrester Research
Global Retreats
Transatlantic Investment Management, Inc.
Turner
WSP
WT Phelan Insurance

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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