Young professionals feast on Texas-inspired bites by top chefs at culinary challenge
What: Camp for All Culinary Challenge.
Where: White Oak Music Hall.
The scoop: Houston's post-Harvey traffic nightmare didn't stop a devoted group of 200 young professionals from attending Camp for All Culinary Challenge.
The culinary-themed event raised $34,000 for flood relief efforts as well as Camp For All, a barrier-free, year-round camp. Attendees sampled Texas-inspired bites from restaurants including Dish Society, Jonathan's the Rub, and Smallcakes Cupcakery. VIP attendees enjoyed an extra shrimp tamal dish from Brennan's of Houston executive chef Joe Cervantez. While the crowd feasted, singer Max Flinn and a full band performed country and western music onstage.
Ultimately, the crowd awarded the prize for best savory dish to BB's Cafe for its classic grillades and grits. Best sweet dish went to Mandola's Catering for Fruity Pebbles tres leches. Judges Derrick Shore and Stephanine Gerry from KPRC's Houston Life, Flinn, and CultureMap food editor Eric Sandler awarded the prize for most creative dish to food truck Buttz Gourmet Pulled Pork Sandwiches for its innovative spin on Frito pie.
Who: Enjoying the evening were co-chairs Taylor McDaniel and Allison Schaffer,Leslie and Jim Avioli, Ginger Bertrand, Lana McDaniel, Melinda and Matt Mogas, Robin Reed, Zach Casler, Liz and Robert Rigney, Lesley and Barrett Schick, Misty and Matt Taylor, and Leslye and David Weaver.