To raise the stakes, generate more buzz, and attract even more chefs, caterers and restau- rants, two years ago the Red Ball began ask- ing attendees to vote on their favorite foods at the event. Now, each year a winner is crowned at the end of the festivities, resulting in some very spirited, yet friendly, competi- tion.
"We definitely want to win,” says Charlie Schmidt,
chef and instructor at OIC
Philadelphia. Schmidt won the inaugural Red Ball restaurant competition and is look- ing to reclaim the title this year.
Schmidt says that having guests vote on their favorite cuisine really raises everyone's game. "We are planning something very spe- cial that'll have a local theme and taste. But that said, even without all the bells and whis- tles, the Red Ball is a great event for an even greater cause.”
All proceeds from the event go to help sup- port local disaster relief and the organiza- tion's one-of-a-kind Red Cross House - The Center for Disaster Recovery. Each year the
Southeastern Pennsylvania Chapter of the American Red Cross responds to more than 700 disasters, providing money for food, clothing, shelter and other emergency-relat- ed assistance to 1,100 families, adding up to nearly 4,000 people.
Because the Red Cross is not funded by the government, it relies solely on donations from the public and events like the Red Ball in order to do its work.
"The best part of planning this event is know- ing that each of the 1,200 people who attend, the more than 30 restaurants, and the 100- plus in-kind sponsors all are coming togeth- er to support the important Red Cross mis- sion,” says Koperna. "They all are truly mak- ing a difference.”
To learn more about the Red Ball, to become a sponsor or buy tickets, visit:
www.theredball.org. The Red Ball also can be found on Facebook and on Twitter.
Mid-Atlantic EVENTS Magazine 69
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