Ronald McDonald House Charities of Greater Chattanooga is hosting several chef dinners during the summer months themed “Chefs Share Five for Kids” to help support its mission of serving families with critically ill children and to commemorate its 20th anniversary.
The inaugural chef dinner benefit was held recently at the lakeside home of Beth and Ray Painter. Chef Masa Yamashita and Chef Linda Davis of The University of Tennessee at Chattanooga prepared a five-course meal for nearly 30 guests. Guests paid to attend and made an additional donation to support the non-profit. The event raised enough funds to provide 54 nights of comfort for families at Chattanooga Ronald McDonald House Charities.
Yamashita has been a longtime supporter of Chattanooga Ronald McDonald House Charities. He participates as a guest chef for the organization’s Adopt a Meal program. As part of the program, Yamashita cooks a delicious nightly meal once a month for families staying at the Ronald McDonald House.
Yamashita and his family spent two months at the Ronald McDonald House in Atlanta several years ago during the hospitalization of his son who had complications with his lungs. Yamashita’s son is now six years old and doing very well.
“I am thrilled to be able to give back to the organization that helped my family during a time of crisis,” Yamashita said.
Yamashita and Davis spent hours preparing the elegant dinner, which began with hors d’oeuvres, featuring: Smoked Salmon with English Cucumber and Dill, Prosciutto de Parma Wrapped Melon with Extra Virgin Olive Oil and Cracked Black Pepper, Imported and Domestic Cheese and Fruit Tray with Assorted Crackers, Grilled Pita Triangle with White Bean Hummus and Kalamata Olive and Summer Chicken Salad Phyllo Cup with Fresh Grape.
The second course was Gazpacho Soup with Roasted Corn-Avocado Salsa and Crispy Blue Corn Tortilla followed by Mediterranean Summer Salad with Baby Greens, Cherry Tomato, Feta Cheese, Balsamic Onion and Candied Pecan.
The main dish was a Surf and Turf of Grilled Beef Tenderloin Medallion and Cilantro Jumbo Shrimp with Sour Cream Yukon Gold Mashed Potato, Asparagus, Baby Carrot and Black Mission Fig Demi-Glace. The dinner concluded with Chocolate Tulip Cup with Triple Chocolate Mousse and Berry Balsamic Reduction.
The taste-tempting event showcased the extraordinary culinary talents of Yamashita and Davis, according to Chinyere Ubamadu, spokesperson for the Ronald McDonald House Charities of Greater Chattanooga.
Yamashita, a native of Kobe, Japan, is the Executive Chef for UTC Catering and Dining Services. He is an award winning chef with over 20 years experience. He has been featured in national and international media including: The Food Network, Southern Living, The New York Times and The London Daily Telegraph among others.
Davis has over 20 years experience, with expertise as a pastry chef. She was formerly the general manager of a top hotel and also worked as an executive chef for Parkridge Medical Center.
Both are members of the American Culinary Foundation, an association of Chefs, Cooks, Baking and Pastry Professionals, Purveyors, Producers and other Culinary Professionals.
About Ronald McDonald House Charities of Greater Chattanooga:
Established in 1990, Ronald McDonald House Charities of Greater Chattanooga provides a “home away from home” each year for approximately 600 families of critically injured and seriously ill children receiving treatment at nearby hospitals in Chattanooga.
