|Chefs to use anti-cancer ingredients in HCC
Indulge in the
best food and drink in Charleston at the Hollings Cancer Center’s (HCC)
Gourmet and Grapes fundraiser April 30-May 2 at Kiawah Island Golf
Resort. While noteworthy chefs and wine experts from the Lowcountry and
around the country prepare a variety of fresh cooking, participants can
rest easy knowing their dishes contain anti-cancer ingredients.
According to the National Cancer Institute, high rates of chronic
diseases like cancer and heart disease may be closely linked to diet.
However, some foods contain cancer-fighting properties to combat these
potential negative effects. Hollings has provided event chefs with a
list of foods and spices believed to help prevent disease by inhibiting
cancer cell activity.
Chef Patrick O’Connell, chef and proprietor of The Inn at Little
Washington, will headline the event and be accompanied by Janet
Trefethen of Trefethen Family Vineyards, and Todd Grey from Equinox in
Washington, D.C. Local chefs featured at the event are Craig Diehl
(Cypress), Marc Collins (Circa 1886), Fred Neuville (Fat Hen), Ryley
McGillis (Jasmine Porch), Patrick Owens (Langdon’s), Matt Bolus (Art
Institute of Charleston), Brad Jones (82 Queen), William Morrison (The
Atlantic Room), Jimmi Hatt (Guerilla Cuisine), Nathan Thurston (The
Ocean Room), David Tolerton (Briar’s Creek Golf Club), Jacques Larson
(Wild Olive), Bob Waggoner (Ucook! With Chef Bob), and a chef to be
determined from The Woodlands Inn.
“For the first time this year, all 17 participating chefs will showcase
cancer-fighting ingredients in their dishes,” said Jenny Gilson, HCC
special events coordinator. “We look forward to the opportunity to show
the public how they can make small changes in their diet that will help
reduce their risk of some day being diagnosed with cancer.”
Tickets may be purchased for the weekend or for individual events. For
or call Gilson at 792-1669.
Friday, April 30, 2010