Twice as many chefs at the next Food for Thought dinner, in a format that lets diners roam

From: JSOnline, MKE Diner blog
By: Carol Deptolla

It’s a chance to taste food that holds meaning for those who prepared it and to raise funds for charity at the same time. Thirteen Milwaukee chefs will join forces for the next Food for Thought dinner, on Feb. 23 at Anodyne Coffee Roasting Co., to benefit Meta House.

In a format that departs from the usual dinner, guests will visit the chefs at stations, where each will present a small plate that represents a pivotal moment in his or her life. In the past, diners were seated for up to six courses by six chefs at Food for Thought dinners.

“Every single dish that will be on display has a deep-rooted feeling,” said Thi Cao, a founder of the chefs group. The menu will be announced closer to the date of the dinner.

Taking part in the February event are chefs Thomas Hauck of c.1880, Justin Carlisle of Ardent, Dan Jacobs of Odd Duck, Gregory León of Amilinda, Andrew Miller of Salotto Zarletti, Cole Ersel of Wolf Peach, Zachary Espinosa of Harbor House, Jan Kelly of Meritage, Joe Muench of Maxie’s, Blue’s Egg and Story Hill BKC, Gil Petrovic of Engine Company No. 3, Thi Cao of Buckley’s, Nell Benton of the National and Justice Neal of Blue Jacket.

The event, “Cooking From the Heart,” is $80; drinks are separate. Tickets are available online. The dinner begins at 6 p.m. at Anodyne in its large Walker’s Point cafe and roastery, 224 W. Bruce St.

Meta House helps women end their addictions, and aids them with parenting, work and schooling; Food for Thought is a collective of chefs holding regularly scheduled fundraising dinners for charities.

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