As more and more chefs work to make a name for themselves by bending the “rules” of the kitchen and doing something to make themselves stand out, it is encouraging to know that there are still chefs who prefer remote jobs to base their reputation on what they do for others.
While he may be known as one of the most award-winning barbecue pit bosses in the nation or as the author of acclaimed books on food, Chef Andy Husbands of Tremont 647 and Sister Sorel in Boston’s South End (www.tremont647.com) is perhaps best known in the Boston cooking community for all that he does for the Boston eating community.
In addition to providing gone of the city’s best and most laid-back brunches (pajamas invited!), offering top-shelf tacos for rock-bottom prices every Tuesday night, and inviting his devoted fans behind the stove to learn how we works his gustatory magic, Husbands has been a long-time supporter of and participant in the efforts of Share Our Strength (SOS), the national organization dedicated to helping those in challenging situations improve their health and their lives through food awareness (www.nokidhungry.org).
For the past 18 years, Husbands has been working with SOS in various capacities; first as a mentor chef in their community Cooking Matters programs (www.cookingmatters.org)and now as a major mover in their fundraising efforts.
“Every year we are proud to have this event,” Andy says. “It just gets better and better.”
On April 6, Husbands will invite some of his favorite friends to join him at Tremont 647 to cook some of their favorite items for a select set of guests, with 100% of proceeds going to help SOS to help underwrite future cooking and nutrition education programs across the Commonwealth.
“Community is super important to us,” Andy explains, “and we knew we wanted to be involved with hunger relief…. Working with SOS we came up with this plan and it’s 18 years strong now.”
When asked what her organization does, Massachusetts Program Director Alison McCabe says, “We partner with community organizations like Head Start or any place where families who might be struggling with food insecurity and who are in need of a little assistance go…. We go where hey are already connected and getting support and we provide opportunities to practice cooking and to learn about good food and healthier choices.”
As many of their clients do not have the time or the expertise to cook healthy meals for themselves (at least not as often as they might wish), SOS brings people who at least have one of the two.
“We all know how busy people are,” McCabe suggests, “so to have people like Andy with those expertise can make a huge difference.”
Having been involved with the program since 1994, Husbands has since been able to recommend other talented toque-ers to participate as well. At the April 6 event, the list of scheduled guest chefs will include Mollie Dwyer from Tremont 647, Youji Iwakura from Atelier Kitchen Zen & Snappy Ramen, Tim Cushman from O Ya & Hojoko, Michael Smith from Extra Virgin, Brian Mercury from Harvest, and Josh Ziskin from La Morra.
“Josh has been with us for years as well,’ McCabe notes gratefully, adding that, though Husbands himself may not be able to teach in the program as much as he used to, he is still providing tangible support and encouraging others to do so as well.
“There is a number of events that SOS has each year in the Boston area,” McCabe says, mentioning the popular Food Fight competitive cooking series at Lincoln in South Boston, the enormous Taste of the Nation event that is held at the Boston Cruiseport in June, and their annual traditional fundraising dinner in October. “Andy’s is the only one where 100% of proceeds go to our programming, so that makes it extra special.”
McCabe also suggests that another element of the April event that makes it “so cool” is how affordable it is and how much great food and fun guests get for their donations. For a ticket that ranges in price from $150 for an individual to $5,000 for a School Breakfast Champion (who also receive preferred tables and a photo with Andy as well as recognition on marketing materials and an extra-good feeling about helping the community), guests will feast on Andy’s own miso glaze Hake, as well as stir-fry Firefly squid from Chef Iwakura, Hamachi sashimi from O-Ya, La Morra’s famed faro noodles, grilled short rib from Kansas City chef Michael Smith ad an Okinawan donut and more from Harvest.
“The chefs are amazing,” McCabe says, “and they are all here because of Andy!”
As grateful as she is to Chef Husbands and his talented friends, she knows that it is “not a hard ask” for Andy as he is “so passionate about this” and because “many of them are too.”
After moving from the Rochester area, where his wife served as a nutritionist at an area food bank, Chef Mercury quickly hooked up with SOS and with Andy.
“We had SOS as the benefactor for our Overkill event last year,” he recalls, mentioning the 12-chef, 12-course meal he hosted at Harvest to raise money for SOS. “It’s a rally good organization. So when Andy asked me, I was like, ‘Of course!’”
“Chefs are charitable,” Andy observes, “and always say ‘Yes.’”
While the food is amazing and the camaraderie meaningful Mercury says there are other benefits to participating as well.
“Not only do I get to work with amazing chefs,” he says, “I get to work with a great organization!”
As there are always new chefs waiting to participate, Andy says that the event has always been fresh and fun, both for the participants and the guests.
“Lately we’ve had a theme,” he explains. “Last year was French. This year, Izakaya seemed fun.”
That is why Andy enlisted Iwakura, a man who knows Izakaya, the Japanese style of dining in which food is served to accompany the drinks.
“The food is there for sake and/or shochu,” Iwakura suggests, “not for itself)
As there are few traditional Izakaya venues in the area, Iwakura is eager to see how his colleagues pick up on it.
“I’m very curious about how chefs approach to Izakaya theme,” Iwakura says, noting that Izakaya is more of a “business style” than a style of cuisine.
No matter what the theme or who is cooking, Andy guarantees three things:
“A great meal, a good time, and a fantastic cause!”
Share Our Strength event at Tremont 647 (647 Tremont Street, Boston)
April 6, 2015
Cocktail reception at 6 PM
Seated dinner with wine pairings at 7 PM
For information, contact Emily Ryan at eryan@strength.org