Several chefs contribute talents to Community Liver Alliance's dinner at Westmoreland Country Club
Maybe too many cooks spoil the broth.
But you can't have too many chefs when it comes to a meal like the second annual Fresh A Fare Culinary Dinner, hosted by the Community Liver Alliance at Westmoreland Country Club.
For the June 14 event, chef Steve Hill welcomed into his kitchen fellow chefs Joe Bello of the Wooden Nickel, Mark Henry of Chef Mark's Palate, Susan Kroft of Green Gables Restaurant, Laura Armitage of Happy Valley Home Cookin', Mike Stewart of J Corks and Rizzi DeFabo of Rizzo's Malabar Inn, along with the country club's own Annie Whalen.
Out of the kitchen came eight “rustic chic” farm-to-table courses, to the delight of 150 guests.
Proceeds from dinner and “Karats and Carrots” and “Wall of Wine” raffles will go to the fight against all liver diseases by supporting local patients and research, educational activities and resources, support and free screenings.
After dinner, Patricia Buhl, manager of community relations and outreach for Excela Health, was honored as the first Outstanding Ally of the Alliance. Her interest in liver health goes far beyond the professional: Her physician father contracted hepatitis from an unknown source in the course of his duties and succumbed to liver cancer in 1982.
“I love working with the alliance,” she said, “and this cause is near to my heart.”
Also on hand was Kick Liver Disease Campaign spokesman and Pittsburgh Steelers placekicker Shaun Suisham, with wife Erin. Suisham's public-service announcement can be viewed at communityliveralliance.org.
At the tables: CLA founder and board chairwoman Joanne Grieme withSteve, Scott andSuzanna Masartis, Sandra Henry, Beth Kallenborn, Cathy Freehling-Heils, Dr.David Geller, Dr.Rupam andRachel Sharan, Ken Buhl, Chelsea Buhl, Dr. Jason Cinti andJennifer Miele, Joe andGerry Miele, Don andKim Kramer, Michael Philopena andGeorge Shaner, Terry Graft andLinda Brown andAnne Deschenes, who greeted guests costumed as Lucy the Liver.
