Chef Auction
Comedian, charity worker, and occasional City Paper contributor Michael Fechter will host “Eating for Orphans,” a Charleston Chefs Auction. The latest event continues Fechter’s ambitious attempt to raise as much money as possible for African children orphaned by AIDS. Recently, he filmed a cross-country tour of America during which he had “celebrities” autograph a vintage Mustang that will eventually be auctioned off. For this event, Fechter has wheedled and pleaded with local chefs to help him raise even more money. Each participating chef has agreed to do a private dinner for eight patrons mainly in their homes, with a couple chefs creating dinners in their on-site private restaurant rooms. If patrons agree, some of the dinners will be filmed for Orphan Productions with Fechter working as their subservient waiter. The auction will be held on eBay and over the phone from Thanksgiving through Jan. 2007, with a minimum bid of $1,000. Participating chefs and restaurants include Bob Waggoner, Michelle Weaver, and pastry chef Vinzenz Aschbacher from Charleston Grill, Tristan’s Ciaran Duffy/Aaron Deal, SNOB’s Frank Lee, Red Drum Gastropub’s Ben and Marianna Berryhill, Sermet’s Corner’s Sermet Aslan/Mark Jefferson, Hank’s Seafood’s Frank McMahon, Circa 1886’s Marc Collins, McCrady’s Sean Brock, Al di La’s John Marshall, Rue de Jean/Coast’s Fred Nueville, Lana’s John Ondon/Drazen Romic, Hominy Grill’s Robert Stehling, Papa Zuzu’s Tom and Deborah Keagy, Kimberly Hicks Personal Worldwide Mega-yacht Chef, Private Kiawah Enclave Chef Robert Duncan, and Social’s (opening Dec. 2007) Mat Dibble. For further information on Orphan Productions and the Chef Auction, call (843) 276-7655 or visit www.experimentingratitude.org. –Stephanie Leighs
Foodie Free Time
Weeknight dinners. Company. Holiday parties. Whether you’re hosting a dinner or just trying to get a meal on the table, personal chef services can be a very useful tool to have in your entertaining arsenal. Chef Jon Anderson’s La Cuisine Personal Chef can do it all and then some with weekly services, express catering, private in-home classes, and menu consulting. Anderson relocated to Charleston a year ago from Rochester, Minn. Since then, he’s been teaching at Charleston Cooks! and recently started up La Cuisine, which he runs himself. He sets up a menu with the client, then does the shopping, brings the equipment, and prepares the meal from start to finish in the client’s kitchen, insuring that the meals “taste fresh rather than like leftovers.” Visit www.lacuisinesc.com for more info. –SL
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