Thank you for an incredible night.

Keep scrolling to explore all the magic of the night, including how much we raised, what food & drink you enjoyed, and all the event photos.

Make A Donation!

Want to sponsor next year? Click here or email info@culinarycare.org

“The need is vast. The need is real.”
— Maureen Lesak, Board Member

We know we can meet this need because we’re not working alone.

You, and hundreds of your friends, neighbors, and colleagues, came together for a night of magic.

Together, you raised over $300,000. But it doesn’t stop there.

55 of you joined our monthly giving community, The Line, showing cancer patients that a good meal, kindness, and hope are constant. In a world filled with uncertainty, knowing we can count on you means everything.

There’s magic in nourishment. Let David, in the video below tell you why.

Your generosity will not only change the course of someone’s day but also their treatment outcomes. The ripple effect is exponential.

The Magic Parlor, an experience by INFINITI, was a dazzling celebration of hospitality and generosity —reserved exclusively for members of The Line.

As a member of The Line, you’re monthly subscription ensures kindness and care are always on the table, no matter how busy life gets. And the perks? They’re as life-changing for you as they are for those you help. Exclusive year-round benefits, like unforgettable events and meaningful connections, are just the beginning. It’s not too late to join us.

The Great Hall, sponsored by S. Pellegrino and ITW Food Equipment Group, showed us the magic of a good meal.

See below for a list of what you ate, who made it, and start booking your reservations now :)

Duck & Waffles: Donald Young, Duck Sel

Lamb Bolognese Gnocchi: Mitchell Aboujamra, Evette’s Chicago

Hummus with Wood-Fired Pita: Zach Engel, Galit Restaurant

Yellowtail Crudo, Grapefruit, Fresno Chili, Sorrel: Max Robbins, Lettuce Entertain You Restaurants

Pork & Black Truffle Pan-Fried Dumplings: Aaron Cuschieri, The Dearborn

Duck & Pork Cassoulet de Toulouse: Johnny Besch, Bistro Monadnock

Hummingbird Cupcake: Hector Guerrero, Chef Art Smith Reunion

Whole Balfego Bluefin Tuna: Kaze Chan, Sushi-san

Laban Emmo: Ryan Fakih, Beity

Dreamsicle, Grasshopper: Dana Cree, Pretty Cool Ice Cream

Okonomiyaki: Paul Virant, Gaijin

Charred Carrots: Sahil Sethi, Sifr

Smoked Al Pastor Taco: Rick Ortiz, Antique Taco

Grilled Shrimp: CJ Jacobson, Ema

Peanut Butter Crunch Bars: Leigh Omilinsky, Daisies

Swedish Princess Cake: Bobby Schaffer, Lost Larson

Arctic Char Tartare: Zubair Mohajir, Lilac Tiger, Coach House, Mirra

Roasted Sweet Potatoes with Jalapeño Whipped Feta, Ponzu, Peanut Dukkah, and Cilantro: Dylan Patel, avec

Smoked Chicken Gumbo with Garlic Mashed Potatoes: D'Andre Carter, Soul & Smoke

Whipped Ricotta and Fig Mostarda: Jeff Lutzow, Formento's

Porchetta Di Testa: John Dahlstrom, Nettare

Alaskan King Crab Cocktail: Justin Diglia, Joe's Seafood, Prime Steak & Stone Crab

Tarta Vasca: Shannah Primiano, Mama Delia

Green Choriqueso Tamal: Daniel Espinoza, Santo Chorizo & Santa Masa Tamaleria

Jamon & Caviar: Mike Sheerin, Divan Chicago

Smoked Chicken, Braised Collards, Pickled Peppers: Brian Jupiter, Frontier

Citrus Cured Red Mullet: Oliver Poilevey, Obélix Restaurant

Roasted Pork 'Laeng Saeb': Stephen Gillanders, S.K.Y. & Apolonia

Gulab Jamun Cheesecake: Sujan Sarkar, Swadesi

Nitro Frozen Macaron: Katsuji Tanabe, Bittersweet Pastry Shop

Huevos Rotos Shooter: Marcos Campos, Bonhomme Group

We raised a glass to making a difference—one sip at a time.

See below for a list of what you drank.

GREAT HALL LIBATIONS

Season 4: The Reid Single Malt vodka, pear, vanilla, ginger, lime, Pour Souls

Dean Pritchard: Tin Cup Whiskey, maple, smoked peppercorn, tobacco, Pour Souls

Cherry Baby!: Gin, walnut, amaro, amontillado sherry, cherry heering, Lemon

The Chestnut: Tin Cup Whiskey, plums, fig baking spices, honey, lemon, nutmeg, Split Milk

Not So Classy: Fruit-Infused Gran Centenario Plata Tequila, apricot-almond liqueur, ginger, lime, Little Victories

Crafthouse: Pineapple Daiquiri, Smoky Margarita, Moscow Mule, Paloma, Crafthouse Cocktails

Terlato Wine International: Lunardi Pinot Grigio, Sanford Pinot Noir, Iconoclast Cabernet, Iconoclast Chardonnay

MAGIC PARLOR LIBATIONS

Espresso Martini Luge: The Reid Vodka | Licor 43 | Khalua | U3 Coffee Espresso, The Oakville

Bubbles Tasting Bar:

Segura Viudas “Heredad” Cava Brut Reserva, Penedes NV
Monogram “Cuvee” Franciacorta Brut Saten, Lombardy NV
Roederer Estate “L'Ermitage” Brut, Anderson Valley 2017
Louis Roederer “Collection 244” Brut, Champagne NV

INFINITI G&T: Silent Pool Gin | Fever Tree Tonic | Lemon | Juniper Berries | Thyme, The Dearborn

Rabbit In The Hat: 400 Conejos Mezcal | George Dickel Rye | Whisky Caramel | Syrup de Nueces Citrus | Green Apple Pop Rocks Sugar Rim, The Dearborn