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Charity Event Northbrook

Prairie Grass Cafe in Northbrook, IL (601 Skokie Blvd.) and Ricky Sakoda, former chef of Merriman’s in Kapalua, Maui will host a fundraiser Sunday, August 27 to benefit The Hawai’i Community Foundation—Chef Hui Fund to help victims of the devastation caused by the wildfires in Maui, particularly for the community of chefs in Hawai’i.

The fundraiser is in partnership with Chef Sarah Stegner of Prairie Grass Cafe; Ricky Sakoda, former chef of Merriman's in Kapalua, Maui; Randall Sabado, Sr. Executive R&D Chef of Cooper's Hawk; Arshiya Farheen, chef of Verzênay, and Sebastian White, chef of The Evolved Network.

There are two opportunities to participate. First, Prairie Grass Cafe is sponsoring a Happy Hour, 3-5 p.m., Sunday, August 27 at the bar area of Prairie Grass Cafe. The $50 admission per person includes tasting stations, passed canapes, and wine. A cash bar for cocktails and beer will be available. 

Second, beginning at 5 p.m. and priced at $100 per person (not including gratuity for the staff), guests can participate in a family-style dinner, with wine, prepared by the five participating chefs and served in the Prairie Grass Cafe private dining room.

Reservations may be made by calling Prairie Grass Cafe. The full ticket price for both events will be donated to the Hawai'i Community Foundation—Chef Hui Fund.

What the Chefs have to say:

Ricky Sakoda, former chef, of Merriman's
“Maui is a second home to me. It’s where I met and married my wife. It’s where my parents live. It’s a wonderful community of creatives, free-spirits, chefs, farmers, and the most loving people I’ve grown to know. And now they need our support more than ever,” Ricky Sakoda.

Sarah Stegner, co-chef/co-owner, Prairie Grass Cafe
“Together we are stronger! When tragedy hits our world, we need to step up right now with whatever resources we can gather,” said Chef Sarah Stegner. “We are reaching out to our chef community there in Lahaina to help them and their families.”

Sebastian White, chef/founder, of The Evolved Network
“The Evolved Network is honored and grateful to be a part of efforts that support communities in need particularly given the way we've been cared for by the Chef community," says Chef Sebastian White. “If Sarah calls to action, we stand right with her as she's set the standard of selflessness and genuine care we hope to embody. I've personally never been to Hawai’i and truthfully it doesn't matter. There are families that need help and we're going to do our small part and hopefully in the process set an example of love and care for the kids we serve.”

Randall Sabado, Sr., executive R&D chef, Cooper's Hawk
"I have family and friends who live throughout the Hawaiian Islands, so it's a place I've visited most throughout my lifetime. The Aloha Spirit is something that becomes part of you because of the charm, warmth, and sincerity of the Islands and its people. It is time to share and give back to our Lahaina Ohana, to help them rebuild and recover."

Arshiya Farheen, chef/co-owner, Verzênay Patisserie
“I visited Maui when I was pregnant and had very special memories of spending time in Lahaina,” said Arshiya. “It’s difficult and painful to imagine the loss of life and how most things have now changed permanently. I would like to help this cause in whatever way possible.”

Chicago area chefs August 27 benefit for Maui
Participating Chefs

These are a sampling of dishes for the fundraiser.

Happy Hour
3-5 PM
(partial menu)

Ahi Poke
toasted hazelnuts, avocado mousse
Chef Ricky Sakoda

Kalua Pig Sliders
(local farm) pork confit, pickled veggie slaw, gochujang bbq sauce
Chef Ricky Ricky Sakoda

Pork Belly Tostada
(more to come)
Chef Randall Sabado

Hamachi and Jalapeno "Pizza"
Coconut rice, soy mayo, cherry tomato, scallion, avocado crema
Chef Sebastian White

Prosciutto & Local Melons with Lime
Chef Sarah Stegner

Pineapple Upside Down Cake
Chef Sarah Stegner

Chocolate Financier
with raspberry sauce
Chef Arshiya Farheen

Complimentary Ott, Rose de Provence 2021
has been donated by Prairie Grass Cafe

VIP Family-Style Dinner with the Chefs
5 PM
(partial menu)

Suckling Pig
Chef Ricky Sakoda

Root Vegetable Coconut Curry
Hapa Rice, fresh herbs (vegan)
Chef Ricky Sakoda

Black Garlic and Chile Caesar
Mixed greens, citrus, sesame, avocado, coconut-crusted shrimp
Chef Sebastian White

Burrata with Tomatoes & Tomato Vinaigrette, Verzênay Bread
Chef Sarah Stegner

Off the Cob Corn Elote
Chef Sarah Stegner

Peach Pie
With Carmel Sauce and Vanilla Ice Cream.
Chef Arshiya Farheen


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