Stir It 28: Stirring up Greatness in the ATL

Wow…I didn’t have any idea how much I would enjoy Stir It 28, the fundraiser for Haiti relief. Really! I don’t do a lot of these types of events since I am not with a shop, so I just blindly prepared desserts I believed/hoped might be enjoyed be some folk. I always get so nervous! Am I the only one who fears that someone will cordially transfer their bite from mouth to food?

Let me start by giving Bren Herrera, from Flanboyant Eats, her props. She and her staff put together a very successful event in a very short time. (And, let me not forget to mention the other ladies, Chrystal and Courtney. The three ladies came together to make this a “national” event, as it simultaneously took place in LA, Chicago, DC, and NY!) The venue here, SPACE Atlanta, was fantastic and a perfect format to allow ample traffic flow for all attendees. The music played by DJ Rev Lee had me dancing (horribly, and maybe even a little embarrassingly) behind the table and remarkable vocals Eva Kennedy made me wondering why she didn’t have an entourage and paparazzi swarming. The list of chefs, restaurants and food bloggers (some shown in the list below) was only outdone by their delicious spreads.

And, how fabulous to see Dwight Eubanks enter with a few of his friends! He looked stunningly handsome in his perfectly positioned hat and fur trimmed jacket.

Picture by Mark Tioxon

One of the gentlemen he was with just loved my red velvet, giving me several thumbs up! Dwight tried the Chocolate Decadence while chatting with me for Rolling Out and said, “It’s a chocolate orgasm in my mouth.” Score! Now, if only a straight man would say that to me…I long for that long-lost opportunity. Ha!!!!!!! (sorry…that was inappropriate, but I couldn’t resist. Sorry mom.)

Craig, from Montaluce Winery & Estates, was quite charming as he was very complimentary of my table. His Cabernet was, to me, dessert in a class. When asked what I wanted to drink, I chose the red because I have some strange “breathlessness” allergic reaction to Chardonnay. Normally, I am not a fan of red because I think its too heavy, and it reminds me of my father – ugh, lets not go there. But the Montaluce Cab? Whoa! So smooth and …yummy! Could this mean my wine palate is opening itself to more possibilities? Lovely!

With all the fabulous participants, let’s not forget why we were there. STIR It 28. What does it mean? “STIR represents the action chefs, restaurateurs, home cooks, and food bloggers take in the kitchen; “stirring” up interest and activity for Haiti relief. 28 represents the number of days in February–our month long effort to support Haiti.

STIR IT is a 3-part campaign and effort to raise a minimum of $50,000. 100 percent of proceeds will be donated directly to Share Our Strength and Yéle.”

It was an honor to speak with Dr Jimmy Callaway, Director of G-PAN. A distinguished, brilliant gentleman, who is also a professor at KSU, Callaway supported Bren and STIR 28 without hesitation. And, Karen Kierath, Director of Operations Operation Frontline was lovely as well, and passionate about teach low-income families and individuals how to make the most from their meals…in a healthy way. We all need to be proactive and involved with G-PAN and Share Our Strength as well.

Chef Scott Serpas, of Serpas True Food, who participated in STIR 28 after completing brunch at his own restaurant, on his own accord. No Sous Chefs, Assistants, etc. He is very involved Share Our Strength and Share Our Strength Taste the Nation and taking the time to contribute in the event was expressive of who Serpa is as a person.

I must insert a lil’ “moment” I had with Chef Serpas. He probably has no idea about the moment, but I was so honored when a man of his talents, a chef of his caliber liked my desserts! He passed by my table a couple of times and tried a couple of items, including my red velvet. And, it was fun to see my lemon drop shot on the roof of his car waiting on him as he wrapped up his post-event conversation with Bren.

Speaking of my desserts…I made an array of different flavors and textures.

(It is really time to get a new Chef jacket and burn this one from UT. My lil’ name tag kept falling off.)

Three of the four desserts did have cake, but each was presented its own way.

If you attended Stir 28 and tried the desserts, what was your favorite?

I can’t wait until next year…but in the meantime, here are just a few of the other participating action chefs, restaurateurs, home cooks, and food bloggers …

Maru Sushi – Thanks Joe! See you soon!

Chef April Higdon of Bistro In A Box

Valerie Templier (a home cook from Haiti) Delicious!

Montaluce Winery & Estates

as well as…

Personal Chef Deborah Van Trece

EtChane Williams-Towers (culinary student)

Personal Chef Jayda Atkinson-Cabbell of Divva Dishes
The Bread Experience (OMG! The bread? The potato rosemary? Makes me a little weepy thinking about it…so good. A bakery needs to pick her up!)
Lovely & Delicious Brands
Kheesekakes By Kelli
Cecille Ericta (food blogger @ A Dose Of Frosting)