A dozen local chefs carefully prepared their signature dishes for the third annual “Cooking Up a Cure” fundraiser to benefit Texas Children’s Hospital (TCH). The event, held last month at an exclusive venue in Houston, featured sumptuous offerings on display ranging from fresh hamachi to luscious cream puffs. There was just one catch.
Upon checking in, each attendee was assigned an allergy to a specific food including the FALCPA Top 8: peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish as well as sesame. Each station featured a chalkboard with the list of allergens used to preparing that specific dish.
In an effort to impart understanding of the challenges and frustrations faced by people with food allergies, the diners were asked to avoid the dishes that contained an ingredient from their assigned “allergy”.
The denial of specific foods was not new to the event chairs, all of whom had children coping with food allergies.
The benefit raised $185,000 for the Food Allergy Program at TCH.