Thursday, August 21, 2014
Inquirer Daily News

Savor for Sandy to help Shore families

Savor for Sandy to help Shore families

Table 31 chef-owner Chris Scarduzio shows off one of his 24-ounce ´Tomahawk´ steaks. (Tom Gralish/Inquirer)
Table 31 chef-owner Chris Scarduzio shows off one of his 24-ounce 'Tomahawk' steaks. (Tom Gralish/Inquirer)

On Sunday, Dec. 16, Chef Chris Scarduzio of Table 31 Restaurant, in partnership with Caesars Entertainment Chefs and Star Group, will host the Savor for Sandy event at the Table 31 Restaurant at the Comcast Center (1701 JFK Blvd.) from 6-11 p.m., to help hospitality-industry families affected by Superstorm Sandy in the Atlantic City region.

All proceeds will be donated to the Wish Upon a Hero Foundation, which is collecting “wishes” from the Caesars employees of the items they need most.

Guests can enjoy food from Scarduzio as well as food from the cooking stations staffed by Caesars, Harrah’s Resort, Bally’s and Showboat in Atlantic City and Harrah’s Philadelphia.

“I jumped at the opportunity to give back to the community and to help those who are in dire need by offering to host Savor for Sandy,” said Scarduzio. “I know people from Philly and South Jersey will rally around this cause and bring their appetite to support their coastal neighbors, all while enjoying a wonderful night of great food and company.”

Tickets begin at $100 for general admission. The $1,500 “Hero” ticket includes admission, hotel stay at Caesars in Atlantic City and a Viking Cooking School Class with Chris Scarduzio on January 10, 2013. Click here to reserve your ticket.

 

Here’s a look at some of the featured dishes:

Caesars Atlantic City

Chefs: Keith Mitchell (Nero’s Tuscan Steakhouse, KWI, Café Roma, Boardwalk Buffet), Paul Hanley (Mia)

Dishes: Chilled shellfish salad "Frutti di Mare", specialty Mia pizzas

 

Harrah’s Resort Atlantic City

Chefs: John Whelan (Viking Cooking School, The Steakhouse), Anthony Amoroso (Dos Caminos, Bill’s Burger and Bar, Sammy D’s)

Dishes: Mango-papaya-habanero guacamole, warm corn tortillas, roasted plantain empanadas with chipotle aioli and cotija cheese, tuna ceviche tostada

 

Showboat Atlantic City

Chefs: Giancarlo Generosi (Scarduzio’s Steak |Sushi | Lounge), Robert Schoell (Foundation Room, French Quarter Buffet, Crossroads at the House of Blues Restaurant)

Dishes: House-made boudin blanc with a red onion confit and Dijon vinaigrette over a warm potato salad, assorted sushi and hand rolls including peppered tuna crunch roll and salmon avocado roll

 

Bally’s Atlantic City

Chefs: David Utley (Arturo’s, 6ix a Bistro, Noodle Village), Joseph Muldoon (The Reserve)

Dishes: Sour plum and garlic braised pork belly, huckleberry and Gran Marnier polenta cake

 

Harrah’s Philadelphia

Chef: Scott Simon

Dish: Specialty Philadelphia cheesesteak

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