Cooking for a Cause is the kind of orgiastic food fest that only sweet charity could really dream up.
In between tables of single-serving plates from the likes of Jody Adams of Rialto (heirloom bean soup with truffled spring vegetables), Will Gilson of Garden at the Cellar (grilled octopus salad), and Tony Maws of Craigie on Main (chilled squid noodles, house cured bacon), there were plenty of boozy libations, both sweetly mixed and poured. The biggest personality of the night had to be Evan Percoco of BOKX 109, who dished out bowls of soup with charismatic aplomb.
One cocktail, with chipped ice and kaffir lime simple syrup, blew my mind. “Did you make that yourself?” actually came out of my mouth. Saying that to a chef or mixologist is akin to asking it of a potty trained child. A little insulting, and the answer is always affirmative.
But I did get to see the cutest moments: when the chefs took care of their neighboring tables by bringing food and complimenting one another. I sensed a fraternity of onion tears and knife-nick blood, a bond that only laboring until 1am, weekends and holidays, for $30k/year could bring.
After gorging myself mindlessly for an hour, I wandered into the lobby and got myself a cup of coffee and a diet coke and alternated between caffeinated drinks before eating some more.
Then I tottered back to the T, high of heel and heavy of stomach.