Appetite for the Arches raises nearly $150,000 for RMHC

Appetite for the Arches raises nearly $150,000 for RMHC

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Chef’s event with a twist – Central Florida’s finest chefs showcased their creativity and raised nearly $150,000 to benefit the children and families of Ronald McDonald House Charities of Central Florida.

Appetite for the Arches is a fundraiser benefiting the Central Florida Ronald McDonald House Charities, and participating chefs were given the challenge to create an assortment of culinary delights using McDonald’s® ingredients.

At the first-ever Appetite for the Arches event hosted by Ronald McDonald House Charities® of Central Florida on March 1, over 350 guests enjoyed a chef’s event with a twist…one that had a little something to do with the Golden Arches. Chefs from thirteen of Central Florida’s finest restaurants created signature dishes using McDonald’s® ingredients.

Attendees also enjoyed live music and a silent auction featuring a wide variety of unique items. The event raised nearly $150,000 for the two Ronald McDonald Houses in Orlando and the families they serve.

Participating restaurants included:

· Blue Bird Bake Shop
· SeaWorld Orlando
· Cask & Larder
· The COOP
· Cuisiniers Catering
· The Ravenous Pig
· Eddie V’s
· The Ritz-Carlton
· K Restaurant
· The Rusty Spoon
· LUMA on Park
· Yardbird
· Orlando World Center Marriott

The Ronald McDonald House Charities of Central Florida (RMHCCF) finds, creates and supports programs that directly improve the health and well-being of children and families with their cornerstone program, the Ronald McDonald House.

The Ronald McDonald House provides assistance for families with children receiving treatment at local hospitals and medical facilities in Orlando. Helping families stay together, offering comfort, stability and significant cost savings in travel, accommodations and meals.

To keep their doors open 365 days a year, the Ronald McDonald House Charities of Central Florida rely on community support and donations to ensure that no family is ever turned away. There are two Ronald McDonald House locations in Orlando – one on the campus of Florida Hospital for Children and the other on the campus of Arnold Palmer Medical Center. The houses serve approximately 1,800 families each year. For more information, and to volunteer or donate to this wonderful organization, visit: https://www.ronaldmcdonaldhouseorlando.org

SeaWorld Parks & Resorts – Chef Hector Colon
Carolina Pulled Pork Arepas – Cilantro coleslaw, Southern jalapeno potato salad

McDonald’s Ingredients: Hotcakes, french fries, cream garlic sauce, pickles, mayonnaise, onions, chipotle BBQ sauce DSC_6289DSC_6277

 

Cuisiniers | Catered Cuisine and Events – Chef Jamie McFadden
Cuisiniers Panzanella: Grilled sesame bun, cucumber, tomatoes

McDonald’s Ingredients: Big Mac buns, biscuits, cucumber slices, tomatoes, spring mix, Italian vinaigrette
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Cask & Larder – Chef James Petrakis
Brandade Fritter – Bolognese, smoked tomato jam

McDonald’s Ingredients: Fish filets, hamburger, pork sausage, steak, bacon, tomatoes
DSC_6427DSC_6432

 

Luma On Park – Chef Brandon McGlamery
Le Big Mac – Coca-Cola glazed short ribs, bone-marrow, potatoes, braised lettuce, sesame seed tulle

McDonald’s Ingredients: Coca-Cola, romaine lettuce, pickles
DSC_6390  DSC_6376

The Ravenous Pig – Chef Julie Petrakis
Caramel Apple Bread Pudding: Oatmeal raisin streusel, bourbon ice cream

McDonald’s Ingredients: Caramel sauce, cinnamelts, apple slices, oatmeal raisin cookies, milk, eggs, lemons, vanilla ice cream
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Orlando World Center Marriot – Chef Brian “Butta” Stalters
Spicy Bang-Bang Arch Chicken: Spicy Thai noodle with pickled veggies

McDonald’s Ingredients: Spicy hot breaded chicken, cucumber slices
DSC_6334

K Restaurant – Chef Kevin Fonzo
Chipotle BBQ Beef Enchilada – Caramelized onions, southwestern veggies

McDonald’s Ingredients: Steak, tortillas, tomatoes, cheese, iceberg lettuce, southwest veggies, chipotle BBQ, onions
DSC_6404

 

The Rusty Spoon – Chef Kathleen Blake
Pimento Cheese Potato Fritter with Bacon Brittle

DSC_6418 DSC_6342

Yardbird | Southern Table & Bar
Pork Belly McGriddle Cake – Bacon, quail egg, green tomato and McGriddle cake
DSC_6446DSC_6357

Blue Bird Bake Shop – Chef Jeff, Joel, Josh
Strawberry Balsamic Cupcakes & Oatmeal Butterscotch Whoopie Pies
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DSC_6327

Eddie V’s – Chef Eric Enrique
Chicken Tortilla Soup
DSC_6318

The Coop – John Rivers
Chicken N’ Biscuits & Baked Pimento Cheese Grit Squares
DSC_6307

The Ritz-Carlton – Chef Stephane Chermay
Strawberry Shortcake

DSC_6303 DSC_6299

Appetite for the Arches guests
Appetite for the Arches guests
Appetite for the Arches guest shot
Appetite for the Arches guest shot
AFA Collage Photo
AFA Collage Photo
Jason Shelfer, Jana Shelfer, Laura Batten, Greg Batten enjoy Appetite for the Arches
Jason Shelfer, Jana Shelfer, Laura Batten, Greg Batten enjoy Appetite for the Arches
Chef James Petrakis of The Ravenous Pig and Cask & Larder speaks with emcee Matt Austin from WKMG
Chef James Petrakis of The Ravenous Pig and Cask & Larder speaks with emcee Matt Austin from WKMG
Chef Julie Petrakis of The Ravenous Pig
Chef Julie Petrakis of The Ravenous Pig
Chef John Rivers with his southern style chicken n biscuits
Chef John Rivers with his southern style chicken n biscuits

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KRYSTLE NGUYEN is a food enthusiast and many of her childhood memories were created in the restaurants that her parents owned while she was growing up - trying new dishes and interacting with customers. You can catch her on the weekends exploring Orlando or helping her parents manage the family's restaurant, Saigon Noodle and Grill. Krystle earned a Bachelor of Science degree in Health Services Administration from the University of Central Florida and took a job at Florida Hospital following her graduation. She's currently attending Rollins College Crummer Graduate School of Business to pursue a master's degree in Business Administration. Her passion is to support the Central Florida community, currently serving as a board member for the City of Orlando's Nominating Board. Photos taken by Krystle Nguyen with the Nikon D5000 DSLR and Olympus OM-D E-M10.

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