Tulsa's Fifth Annual Chefs for the Cure event takes place on June 27

June 17, 12:52 PMOrganic Food ExaminerNatalie Rotunda

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Organic Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

From 6:30 p.m. until 10 p.m., Saturday, June 27th, the 5th Annual Chefs for the Cure event takes place on the grounds of Cancer Treatment Centers of America at Southwestern Regional Medical Center, 81st & Highway 169, Tulsa, Oklahoma. For reservations, call (918) 286-5690.

Every penny of the $50 each person pays to attend this ever-growing, popular event goes to the Tulsa Affiliate of Susan G. Komen for the Cure. The money stays within the Tulsa community, and is used to provide breast cancer education, screening and treatment programs for the underserved women in the Tulsa community. Last year, about 400 people gathered for the ‘taste-of’ style event, raising $12,000. Since the first-ever fundraiser, the event has raised over $20,000.

This year, between 30 and 35 chefs from fine Tulsa restaurants are expected to be on hand with one or two of their signatures dishes. “We’ll have everything from grilled oysters to pan-seared scallops, shrimp dishes, pork dishes, just a huge array,” says event organizer, CTCA Executive Chef Kenny Wagoner. “We have beef choices, salad and dessert choices. If people leave hungry, they need to go back around!” Hasty Bake, a local company, donated grills, which will be set up at a station outdoors.

Chef Kenny organized the first Chefs for the Cure event in 2005. His mother Margaret was the inspiration behind it, having survived her 1997 diagnosis of breast cancer. She, too, will be on hand on Saturday, June 27, chatting with guests and chefs alike, and telling her own very personal story of breast cancer survival.

Chef Wagoner was born in Ireland. His parents brought their children to America, where Kenny embarked on a satisfying life in the culinary field, apprenticing with the Westin Hotels nearly 20 years ago, and working his way up through the ranks at resorts, and into fine dining chef positions in some of America’s top hotels. In July 2003, he came to CTCA as Executive Chef.

In addition to his involvement with Susan G. Komen for the Cure, part of Chef Wagoner’s commitment is dedicated to providing CTCA patients with nutritious meals equivalent to those served in fine dining establishments.

CTCA sponsored the Susan G. Komen for the Cure Tulsa Race Survivor event. Two years ago, Chef Kenny was recognized by the organization with their “You Make a Difference Award,” created to recognize individuals who demonstrate an understanding and awareness of breast cancer survivorship and a commitment to educate the public about the importance of early detection and healthy lifestyle choices in the prevention of breast cancer. Last November, he was selected to chair the OSU-Okmulgee Advisory Board, a three-year commitment.