Television shows like Iron Chef, Chopped and Top Chef have become increasingly popular over that last few years, so much so that Fort Wayne now hosts its own culinary battle called The Summit City Chef Competition. This event is an exciting evening of food, fun and philanthropy, with proceeds going to support the Fort Wayne Children’s Foundation (FWCF).
Twenty years ago, the FWCF was founded by Chairman and President Byron Braun and Vice-Chairman James Cox, in order to bring attention and awareness to preventing child abuse.
“We wanted to do something different and perpetual,” says Braun. “Our mission is to help prevent child abuse in northern Indiana. We have grown over the years, and at our core is a group of people who want to prevent abuse.”
Indeed, the passion for the cause is unmistakable. The board is comprised of dedicated people committed to a common cause. Over the years, the event and venue have evolved, but the message remains steadfast.
“We started with sit-down dinners with a celebrity, then we shifted to the Summit City Chef Competition, because after five or six years these events run their course,” says Braun.
This year’s Summit City Chef Competition marks the fourth year for the event, which Braun laughingly calls “an unorganized food fest.” Much like the TV shows, chefs are presented with a secret ingredient (which has been selected in advance) and are asked to create something amazing. Awards are given for Best Food, Best Wine and Best Dessert. Winners are selected by a panel of esteemed judges, including Mayor Tom Henry and his wife, Cindy, and Charles Shepard III, executive director of the Fort Wayne Museum of Art, and the guests get a chance to vote as well.
“Having guests involved in the voting process adds to the fun of the event,” says Michelle Straessle, secretary for the FWCF. “When guests arrive, they are given voting chips – one for dessert and one for food. During the event, they can cast their vote by putting their chips in for their chef of choice in the categories of food and dessert. Only the judges pick the winning wine.”
The five competing chefs this year are Jesse E. Arnold III of Club Soda, Brian Scheffler of Chops Steaks & Seafood, Matthew Nolot of Eddie Merlot’s, Mark Graves of Marko’s on 2nd and Justin Erickson of TW Fable. Chef selection for this competition is determined by two important factors, says Braun. “First, the chefs must prepare truly excellent food. Second, the participating chefs have to buy into our mission, because we are asking them to donate their services.”
So where does the money raised by this event go? According to Braun, FWCF’s mantra is, “half today, half tomorrow.” In other words, half of the money raised at this year’s event will go directly to the corpus (which is now at $538,000). The other half is distributed through grants.
“We accept grant proposals at our annual meeting, the board selects worthy causes and we distribute funds accordingly,” says Braun. Last year, half of the distributed funds went to the Boys & Girls Club of Wells County to fund a 14-week outreach program focused on abuse and how to deal with it. The other half went to Whitington Homes and Services, which provides services to children who are at risk of being homeless, neglected, emotionally abused and/or sexually abused.
“That’s what’s so great about the Summit City Chef Competition,” says Braun. “It empowers the FWCF to give money to agencies like these so that they can do good works.”
This year’s competition will be held at Sweetwater Sound, with other vendors and participating sponsors, including Armstrong Flowers, Glenbrook Automotive Group, Steel Dynamics, Freeman Jewelers, Braun Wealth Management Group and Cox Chiropractic Medicine, among others.
“With over 200 attendees at last year’s event, tickets will sell quickly,” says Straessle. “Get your tickets now; you don’t want to miss this fun and tasty event!
Anyone interested in attending the Summit City Chef event is urged to contact the FWCF soon, as seating is limited. There are two ways to make reservations, either through the foundation’s website (fortwaynechildrensfoundation.org) or by calling (260) 417-3938. Individual tickets are $200, and corporate tables of 10 cost $2,225.
