Meals on Wheels Preps for 2018 Fundraiser Dinner

Meals-on-Wheels-Preps-for-2018-Fundraiser-DinnerFor the 16th consecutive year, Meals on Wheels is bringing fine dining to northwest Indiana with its annual fundraiser Dine with the Chefs Gala. On March 4, chefs from all around the region will come together and prepare a luxury five-course-meal for the community and its sponsors at Avalon Manor in Merrillville. The donations from the event will assist in the cost of the meals for the clients of MOW in the region.

Jodi Bella, development manager at MOW, is coordinating this event for the fifth time. Bella emphasized the uniqueness of the food and the bond that is developed between the guests and Meals on Wheels at the gala.

“This event is important because it showcases the incredible culinary talent we have in the region,” said Bella. “These chefs show us their talent and their pride for the region in working as a team to produce the most astonishing six course meal.”

MOW invites different chefs from various locations to feature their meals. Some chefs are lucky enough to be invited multiple times. Christopher Adams, sous chef at The Farmhouse Restaurant at Fair Oaks Farms, is anticipating his second time as a featured chef at this year’s event.

Adams and his team are providing two featured dishes for this event. He said he is particularly interested in the technique of creating the dishes and the ingredients sourced from Fair Oaks, which makes them unique.

In the kitchen, Adams said the event is a great way to foster comradery between staff. He said the experience to work with multiple chefs in one kitchen is rewarding.

“Food tends to connect people,” said Adams. “You get outside of the bubble of your kitchen, and work with people you’ve known for 20 years. Chefs love working with chefs.”

Adams said he is looking forward to seeing the final plated dishes. When he first participated in the event, he was primarily on the floor serving hors d’oeuvres.

“It was nice talking to guests about the food and their expectations,” said Adams. “As a manager you don’t really get that interaction. It’s definitely nice to see the younger kids getting to experience higher-end food, too.”

Bella said planning an event of this magnitude requires hours of planning, recruiting, making phone calls, and knocking on doors. She said every detail is executed with precision and love by the committee that plans the event.

“There’s a lot of blood sweat and tears,” said Bella. “No one person could organize an event of this size. We are fortunate to have the group of volunteers who believe in our mission and make the event go off without a hitch.”

Tickets to the Dine with the Chefs Gala are available for purchase at www.mownwi.org. To learn more about Meals on Wheels of northwest Indiana, visit the website or call 219-756-3663.