Congratulations to Bobby, Todd and Trudy Hatoff of Allen Brothers Meats on their support of Illinois Agriculture and also the Chef in New Orleans that were devastated by Katrina.

The story started this summer when the Hatoff’s purchased the Grand Champion Steer at the Illinois State Fair. The Grand Champion Steer was exhibited by Johnna Thompson of Lawrenceville, Illinois and was purchased for $40,000 by Allen Brothers. The proceeds of the bid go to help the exhibitors go to college and to help benefit Illinois youth in the Illinois FFA Foundation and the 4-H Foundation. As Eli’s is so involved with the Chicago High School for Agricultural Sciences and its FFA Chapter, we really appreciate the generosity of the Hatoff’s to help youth in agriculture in Illinois.

The Hatoff’s then decided that they should do further good for the community by creating a fundraising event for the New Orleans and Gulf Coast American Culinary Federation members for Katrina relief. The event fittingly called “Beefing Up for the Holidays” gave leading Chicago chefs and restaurants the opportunity to create outstanding dishes for a reception at the Union League Club.

Beefing Up for the Holidays

The Union League Club
Chicago, Illinois

November 14, 2005

Allen Brothers Inc. has purchased the Grand Champion Steer from the Illinois State Fair 2005 and will be serving it up to support the New Orleans and Gulf Coast ACF Relief Fund. Monies will be sent directly to John Folse and company to feed and support those in their area left devastated by the hurricane Katrina. The day after the tragedy Chef John converted his food company into a rescue kitchen. Currently his company with the support of area ACF Chefs is producing 27,000 meals per day.

This event will feature chefs from Chicago’s restaurants, private clubs, hotels, country clubs and caterers. Each will be creating dishes featuring super prime beef from the prize winning steer.

Food, plenty to drink, great company and a chance to help others in need and make a difference. Featuring live and silent auctions with spectacular items just in time for the holidays.

Every event needs dessert and Eli’s Pastry Chef, Kim Reynolds. served a variety of Eli’s Cheesecakes.

 

The Washburne Culinary Institute is part of the City Colleges of Chicago and has a wonderful newly created facility in the beautiful South Shore Cultural Center on Chicago’s lakefront. Washburne will also have an expanded facility in the new Kennedy King Community College that is now under construction.

 

Eli’s, Marc Schulman (left), congratulates Bobby and Trudy Hatoff on the success of “Beefing Up for the Holidays” and their generous support of FFA and the 4-H as well as the ACF Fund for Katrina Relief.

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