Premier Chefs Dinner raises record $425,027

Culinary adventure and auction, benefiting Hutchinson Center’s Program in Immunotherapy and general fund, tops previous fundraising totals
Chefs Dinner logo
Food as art: A dash of raspberry

This year’s Premier Chefs Dinner raised more than $425,027 for immunotherapy research and the general fund—the largest total in the history of the event. The Rona Jaffe Foundation in New York offered a $100,000 challenge to the guests to support immunotherapy research during Help the Hutch.

Among the top-selling auction items at the May 16 event, held at the W Hotel Seattle, was a July 4 fireworks party on the Robert M. Arnold Building’s rooftop deck, which sold for $10,750.

Participating chefs from seven area restaurants collaborated to create a one-of-a-kind menu for more than 280 guests. The featured chefs included Seth Caswell, emmer&rye; Rachel Yang, Joule; Lucy Damkoehler, TASTE; Mark Fuller, Spring Hill; Dustin Ronspies, Art of the Table; Adam Stevenson, Earth & Ocean; and Tyler Hefford-Anderson, Salish Lodge & Spa.  
Reception and dinner wineries, which donated all the wines for the evening, included Cana’s Feast Winery, Covington Cellars, Donedei Wines, Dusted Valley Vintners, Lachini Vineyards, Martedi Winery, Obelisco Estate, Small Lot Co-Op, Walla Walla Vintners, Walter Dacon Wines, Woodinville Wine Cellars and Zefina.

The dinner is presented annually by the Premier Chefs Dinner Advisory Board and the Magnolia Guild.

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