Thursday May 4, 2006

Cooking for a Cause

University of Dayton chefs Lisa Davis and Herbert Schotz are among local chefs donating their cooking prowess to raise funds for the House of Bread, a community kitchen.

University of Dayton chef Lisa Davis wears two chef's hats. She creates nutritious meals for faculty, staff and students during the academic year and nourishes the hungry at the House of Bread, a local community kitchen, during the summer.

Davis and other local chefs will volunteer their culinary talents at the third annual "Dinner of Friends" fundraiser at the House of Bread, 9 Orth Ave., on Saturday, May 13. The dinner, which runs from 6:30 to 8:30 p.m., includes a silent auction. Cost is $40 per person or $60 per couple. A portion of the cost is tax-deductible.

Organizers hope the event will raise $10,000 for the House of Bread, which provides more than 8,000 meals a month to predominately inner-city Dayton residents.

"Many of those we serve are children," Davis said. "I see so many of their faces during the summer. That's why I became involved in the House of Bread and why this fundraiser is so important."

Local chef volunteers include Herbert Schotz, University of Dayton executive chef; Keith Davis, executive chef at 10 Wilmington Place; Malachi Sloan, chef and professor in Sinclair Community College's hospitality management and culinary arts program; Dave Fulcintin, chef at the Dayton Racquet Club; Barb Fry, chef at the Dayton Convention Center; and Laura Cotton and Geoff Box, chefs at the Dayton Engineers Club.

Midwest Seafood, Belmont Bakery and other food distributors are donating the food for the event. We Care Arts, an organization that uses arts and creativity to help those with special needs, will display artwork that will be auctioned at the event.

For reservations or to make a donation, call (937) 226-1520.

Contact Bill Evans, executive director of the House of Bread, at (937) 226-1520 and Lisa Davis at (937) 229-2236.