A team of 15 head chefs worked together to create a four-course meal at the 2015 Premier Chefs Dinner, Fred Hutchinson Cancer Research Center’s annual celebration of Northwest food and wine. This year’s event drew 300 guests and raised more than $1.2 million to support immunotherapy and other cancer research at Fred Hutch. We take a peek at the chefs – and their hard work – behind the scenes of the event.
Premier Chefs advisory board members help put tables full of empty plates on risers to prepare for first-course plating.
Chef Scott Staples (standing on right), owner of Restaurant Zoë, Quinn’s Pub and Uneeda Burger, said this is one of the few charity food events where head chefs truly help each other out in the kitchen. Every year, the six advisory board members select a cadre of Seattle-area chefs and winemakers to craft the four-course menu and wine pairings.