Eat well, do good: Nine chefs will cook a multicourse dinner as a fundraiser for their favored charities on Aug. 21 at Milwaukee Public Market, 400 N. Water St.
The MKE Chef Collaboration Dinner was held annually until COVID-19 struck; the August dinner will be the first since the pandemic began.
Here are the chefs and the charities they’ve chosen to benefit from the seven-course dinner:
Adam Pawlak of Egg and Flour Pasta Bar, for This Time Tomorrow Foundation.
Ramses Alvarez of Dia Bom, Community Liver Alliance.
Cole Ersel of the private-chef service and pop-up Milkweed Kitchen (formerly of Wolf Peach), Juvenile Diabetes Research Foundation.
Joe Muench of Black Shoe Hospitality (Story Hill BKC, Buttermint, Blue’s Egg and Maxie’s), Urban Ecology Center.
Karen Bell and Alex Lyskowicz of Bavette la Boucherie, Wellpoint Care Network.
Kevin Sloan of the Pabst Theater Group, Sojourner.
Kurt Fogle and Katie Fogle of Dairyland Old-Fashioned Frozen Custard and Hamburgers and Mid-Way Bakery, Stryve365.
The Bay View bar Lost Whale will pair beverages for the dinner.
A seat at the benefit is $250. Even so, organizers expect it to sell out fairly quickly as only 60 seats are available. Register with payment online at the Milwaukee Public Market website.
The dinner will take place upstairs at the market, accessible by elevator, as well as stairs. A cash-bar cocktail hour and music by Old Sam and the Teardrops start the event at 5 p.m. The first course will be served at 6 p.m. For more information, (414) 336-1111.
The first of these collaborative dinners for charity, organized by Pawlak of Egg and Flour, was in 2017.
Contact Carol at carol.deptolla@jrn.com or (414) 224-2841, or through the Journal Sentinel Food & Home page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner.
