After three years of absence, “La noche de los chefs” was held, the annual fundraising event to benefit the Argentine Multiple Sclerosis Association. The dinner was held at Espacio Mendoza, in Maschwitz, and the best chefs in Argentina, distributed in islands around the room, served their own dishes to the attendees, with the dynamics that have characterized the event for years. There were more than 20 chefs who presented their proposals, donating 100% of the menu to collaborate with EMA, the association that seeks to improve the lives of patients with multiple sclerosis. The event was hosted by Nequi Galotti and Federico Seeber.
“It is nice to meet again here after three years sharing this event that unites us and made us grow. Despite the social distancing, in these years EMA was able to continue accompanying people with multiple sclerosis and their families through other platforms, and that was a great learning experience. We grew, we adapted, and we reached corners of the entire country, broadening our horizons. Thanks to everyone who collaborates with events like this, we can continue offering our activities for free”, said Diego Zito, president of EMA.
In “The night of the chefs 2023” participated Nachy Lanús, from Teist Catering, and Samuel Luque, from Casal de Catalunya. The main courses were presented by Beatriz Fava from Fava Catering, Gabriela Bertagni with Convite Catering, Ricky Delfino from Catering Maria Antonietta, Nohelia Vargas from Nohe Vargas Catering and Pastry, Gastón Riveira from La Cabrera, Pablo Marigliano from Casona Perdiel, Lucio Marini. Diego Gaona from Onna Catering, Matías Arce Executive Chef from Austria restaurant, Basta de humo, Emily Daniels and La pancha, Alejandro Aizawa from Kyoen and Chef Solnicki from Doma.
The bread was made by Panadería Las Delicias, while the desserts were prepared by Romina La Badessa, from La Abadessa, Julierta Romero from Chef July, Florencia Mann and Chivi Mirandeborde from Lavender Bakery, and Myette Ferreccio from Myette Party + Original Catering. The wines were courtesy of Bodega Alamos, while the night ended with infusions from Tealosophy, by Ines Bertón, and Café Cabrales.
“It is a very nice event, where there is a lot of work. We are several chefs who each have a station and present a dish, and people go from station to station serving what they like best. The interesting thing is that in this case we are not in the kitchen but in the living room, collaborating from there and giving love. We made a green blood sausage empanada, with a spectacular recipe, and there were very good proposals. We are very happy to be here and the idea is to collaborate with this great night”, said Diego Gaona, one of the participating chefs.
This year, the novelty was the launch of silver pendants and pins, with a San Antonio cow, which HAPPY: Joyas & Objetos specially designed for EMA reinterpreting its logo. These pieces, made entirely of 925 silver, went on sale before the event and will be available throughout the year at EMA’s sitewith a value of ARS 11,900 and shipping included throughout the country.
“This seemed like an opportunity for those who couldn’t get to the event, and, even so, want to help with the operation of EMA, while wearing a piece of design that shows their commitment to the institution,” says Federico Akerman, from JOYEUX. : Jewelry & Objects.
As every year, businessmen, individuals and outstanding personalities from the artistic, cultural and social fields supported EMA. In addition, Sebastián Arias and Romina La Badessa, both patients with multiple sclerosis, gave their testimony. The night ended with raffles, dancing and great expectation for what will be the 30th edition next year.
You may also like
Source link