“Blood Brothers” Unite for an Exclusive Culinary Extravaganza and a Cured Cause
Renowned chef Steve McHugh has an inspiring personal story and one of the hottest restaurants in the region, serving up plates of his precision, from scratch, American farmhouse cuisine to legions of fans. Lucky for us, there’s an exclusive opportunity to celebrate his triumph and talents while benefitting a most important cause.
McHugh, named a first time James Beard Finalist this year, is a non-Hodgkin’s Lymphoma survivor who battled the disease prior to opening his acclaimed gastropub in the historic Pearl Brewery. The experience led him to appropriately name his restaurant Cured. The name not only pays homage to his health victory and the gift of his treatment but also the artisanal cured meat charcuterie at the centerpiece of the menu.
September is Blood Cancer Awareness Month and is when McHugh will host his second annual Cured for a Cure Dinner on September 11, 2016, benefitting the Leukemia & Lymphoma Society (LLS) while bringing awareness to blood cancers and funding for research treatments and a cure. The LLS provided McHugh healing and invaluable support in his own medical treatment.
McHugh won’t be alone in this special event; he’s gathered a group of “Blood Brothers,” four notable chefs from around the country who will be joining him in the kitchen. Guest chefs, who like McHugh are proponents of pure, regional ingredients and organic methods that provide a healthful approach to dining (which he credits to his recovery), will be contributing their talents to the event. One such chef participating is the James Beard Award-winning Linton Hopkins of Atlanta (Restaurant Eugene, Holeman & Finch, and others) who, like McHugh, is a Lymphoma survivor. The two chefs have a bond of survival and gratitude that not only steers their culinary approach but, for each, are the guideposts for their restaurants. Also involved is Chef John Brand of Hotel Emma, who is, like McHugh, a fellow farm-boy from Wisconsin known for his hyper-seasonal cuisine. Additionally, two- year James Beard Finalist for Best Chef Midwest and Chef of Milwaukee’s Ardent, Justin Carlisle is yet another Wisconsin-reared farm and ranch boy participating in the event. Rounding out the group is noted chef Jonatan Gomez Luna of Le Chique, in Riviera Maya, Mexico, whose cuisine, like his host's, is seasonal, thoughtful, and playful.
This year’s Cured for a Cure will include a welcome reception with live music and passed hors d’ oeuvres at 6 p.m. The five-course culinary extravaganza will have each chef presenting a course for the cause, paired with a wine that honors the culinary approach and seasonally dynamic focus of Cured. The chefs, all friends of McHugh, are united in their support of LLS and its efforts to find cures for cancers of the blood, which take one American life every ten minutes. Raising $28K with the event last year, McHugh’s hope is to increase the support through this year’s event.
Cured for a Cure is $350 per person and includes complimentary valet parking, admission to the welcome reception with live music and passed hors d’oeuvres, and the five-course dinner with wine pairings. Tickets are limited and can be purchased here: http://events.lls.org/pages/sctx/CURED2016.
Even if you don’t get a coveted seat to the Cured for the Cure event, you can still enjoy McHugh’s fine cuisine and help the cause. Quarterly “gastro givings” raise donations of $1 from every Charcuterie Board served at Cured. McHugh also serves on LLS' South Central Texas Chapter board of trustees.
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