Talk about a young professionals campy fundraiser all grown up and looking spiffy.
What used to be a loosey-goosey function in a warehouse space got a designer updo courtesy of "Camp Culinary Challenge" party chairs Allison Schaffer and Misty Taylor.
The recent gathering at The Parador summoned a chatty crowd of 250 stylish Camp For All supporters, allured by a high-calorie temptation from 11 food stations manned by respected local chefs on a mission: To offer creative interpretations of mac 'n' cheese and S'mores.
Would the reigning champs get to keep their bragging rights? Chef Bobby Jucker of Three Brothers Bakery and Sandy McGee of Sandy McGee's Restaurant and Catering had to bolster their concoctions to compete with many overachieving first-time contenders on the scene. According to the palates of judges CultureMap's Eric Sandler, KHOU's Ron Trevino and Camp For All board chair Liz Rigney, Ruggles Black and Three Brothers Bakery deserved accolades.
But overall winners chosen by guests were Danny Trace of Brennan's with his blue crab mac 'n' cheese with fennel and St. Andre cheese and newcomer Sam Wright of Sweet and Mellow with homemade marshmallows roasted on site.
More than $30,000 was raised to send children and adults with chronic illnesses and special needs to Camp For All.
In the crowd with Camp For All president and CEO Pat Sorrells were Julie Marin, Aimee Putnam, Ann Radney, Lucy Moffitt, Beth Davis, Kelson Astley, Mollie Yarborough and Bobby Struzick.