BRACKEN’S KITCHEN “THE HUNGRY GAMES 2.0” EXCEEDS FUNDRAISING GOAL
Local nonprofit host chefs and guests at second annual competitive, culinary event benefiting the hungry in Southern California
Garden Grove, CA (Sept. 27, 2019) — For the second straight year, BRACKEN’S KITCHEN hosted its signature culinary event benefiting the less fortunate and food insecure in Southern California. At “THE HUNGRY GAMES 2.0,” 390 guests enjoyed selections of small bites, appetizers, snacks, sweets, beer, and wine, while experiencing the entire Bracken’s Kitchen facility including three commercial kitchens and a newly renovated outdoor space.
Guests had the opportunity to act as the judges in the friendly, culinary competition, participate in silent and live auctions, and learn more about the great work to which Bracken’s Kitchen is devoted.
The greatest achievement of the night was that the event exceeded its fundraising goal and everyone had a wonderful time. 100% of the proceeds from the event will support the work and programs of Bracken’s Kitchen.
“While there are still a few more donations trickling in we far surpassed our goal,” said Bill Bracken, Founder of Bracken’s Kitchen. “As you know we set a goal of $120,000 and as of right now we are at just under $179,000. Did I say wow? And while we still have some expenses to allocate our cost to put on the event will probably be just over 2%, AMAZING.”
This year’s HUNGRY GAMES 2.0 winner was Chef Trevor Kotchek of Sgt. Pepperoni’s in Newport Beach who prepared hand-stuffed raviolio in vodka sauce with lemon ricotta, sausage, mushroom, fried basil.
Other chefs who donated their time and talent to further Bracken’s Kitchen cause of feeding those in need included:
Chef Brian Huskey of Tackle Box in Costa Mesa and Newport Beach prepared Pork Belly Burnt Ends, Collard Greens, and Apple.
Chef Jerry Babcock of Bracken’s Kitchen prepared Seafood Ceviche with halibut, octopus, shrimp, jalapeño, cucumber, mango and citrus, corn tortilla chips.
Chef Josiah Citrin of Mélisse prepared Octopus, Sweet Potatoes, Meyer Lemon, and Harissa.
Chef Jeffrey Boullt of SOCIAL Costa Mesa and Huntington Beach prepared Gochujang Glazed Skuna Bay Salmon with Kimchi, Ranch, and Warm Potato Salad.
Chef Mike Owens of Left Coast Bakers prepared S’Mores Brownies a la Mode.
Chef Rich Mead of Farmhouse at Roger’s Gardens prepared Autonomy Farms Chicken Albondigas Tostada .
Chef Roberto Hernandez of Catalina Island Company with Sashimi Grade Ahi Tuna, Citrus, Shallots, Avocado Purée, Lemon Foam, and Crispy Cracklings.
Bracken’s Kitchen is most grateful for its partners, sponsors and volunteers who participated in making this a great event. Bites and samples from Dean Kim at OC Baking Co., Beach Grease Beer Co., organic kombucha from Rich Elixirs, Shahira Marei at The Dirty Cookie, Jason Mercado of Sweet Mission Cookie Co., coffee from Lion & Lamb, and wine from Duckhorn Vineyards. Entertainment was provided by SuperDelux and The Sirens and our title sponsors, LA & SF Specialty, Chef’s Toys and the Garden Grove Tourism Promotion Corporation (G.G.T.P.C.). Rounding out our amazing sponsors is Santa Monica Seafood, Newport Meat Company, America’s Tire Company, Hoag Hospital, Taco Bell, Sun Family Foundation, and MFRG-ICON.
48% of kids are on a government-subsidized lunch program at school in Orange County. Less than $2.50 we can make a nutritious meal for those in need. At Bracken’s Kitchen over 147 tons of food a year is being recovered and made into healthy meals for those in need.
