Food, for a good cause.
Head over to The Anthem on March 5th for the 14th Annual “Turn Up the Heat” event.
Why attend this event? It’s a bit spendy, but it is for a great cause, Ovarian Cancer Research Alliance (OCRA), and you can sample food from many local chefs, including 2019’s “Chef on Fire”, Seng Luangrath (Thip Khao).
Find more info here.
Hosted by Chef Elle Simone from PBS’ America’s Test Kitchen, participants include:
* Seng Luangrath of Thip Khao (the 2019 “Chef on Fire”)
* Marjorie Meek-Bradley of St. Anselm
* James Beard Award nominee Amy Brandwein of Centrolina
* Colleen Murphy of Blue Duck Tavern
* Tracy O’Grady of 1789 Restaurant
* Lauren Matthews of Urbana
* Kelsey Burack of DBGB Kitchen & Bar by Daniel Boulud
* Chef Ruth Gresser of Pizzeria Paradiso
* Georgetown Cupcake
* Hank’s Oyster Bar
Online tickets are closed, but you can still get tickets at The Anthem’s door. 6:30pm (6pm VIP).
The Anthem (901 Wharf St SW, Washington, DC 20024)
From the press release:
OCRA is the largest investor in ovarian cancer outside of the U.S. government and “Turn Up the Heat” is the organization’s hallmark fundraiser, raising critical funds for research and serving ovarian cancer survivors and their families.
“We’re thrilled to be hosting our annual ‘Turn Up the Heat’ event in support of all women who have been touched by ovarian cancer,” says OCRA President and CEO Audra Moran. “Having the top female chefs in Washington, D.C., supporting our cause sends a powerful message to all those affected by the disease, while also creating a fantastic evening of food, cocktails and fun.”
“Everything I do is to honor my late mother, she would’ve loved to see me at this year’s ‘Turn Up the Heat’ event as the Chef on Fire,” says Thip Khao head chef and owner Seng Luangrath. “Just recently, a friend of mine passed away from ovarian cancer and I’m dedicating my participation in OCRA’s largest fundraising event to her. Cancer touches all of us in one way or another – I hope everyone can join us at this thoughtful event for an incredible cause.”