The 14th annual Dishin' for Hunger
Sunday, October 20, 2024
Date and time
Sunday, October 20, 2024
4 – 7 PM
Location
Ohio Union- The Ohio State University
1739 N High St – Lower Level Instructional Kitchen Columbus, OH 43210
About this event
Columbus has been consistently identified as a national hotspot for rising and established chefs, as well as for top-of-the-line dining options. The annual Dishin’ for Hunger event is a collaborative effort between local celebrity chefs and campus-area food pantry Neighborhood Services, Inc. (NSI)
Dishin’ for Hunger is an evening of culinary creations and tastings – watch celebrity chefs demonstrate and serve some of their favorite recipes, enjoy tastings, connect with other foodies, and learn about and support (NSI). NSI has worked in the community for 59 years with the goal of alleviating hunger; providing food assistance and connecting those in need with useful resources. Parking is provided at the Ohio Union with ticket purchase. The evening will also feature an open bar and unique silent auction items with proceeds directly benefitting NSI.
Each year, Dishin’ for Hunger helps NSI kick off the bustling holiday season – a particularly busy and important time for the pantry and the neighbors who frequent it. You can help support our cause in the form of ticket purchases, extra donations, and auction bids. If you or your business are interested in partnering with NSI to help feed hungry neighbors in the Columbus area, please consider joining us for this event or even contributing monthly as a partner at www.nsifoodpantry.org.
Our Esteemed Dishin' Chefs!
Ben Flores
Chef Ben Flores is an Alabama native who has lived in Columbus since 2021. After graduating from the University of Alabama in 2015, he pursued a career in restaurant and hospitality management before settling in Columbus. He joined Chapman’s Eat Market in 2021 and was the sous chef to a James Beard-nominated team. After his time at Chapmans Eat Market, he accepted the role of Culinary Instructor at The Ohio State University, where he teaches Food Production Management for the Restaurant and Hospitality Department. He has an Italian-American, Mexican-American, and Gulf Coast Southern-style culinary background. His personal goals in the industry focus on the training and development of young service industry professionals.
Danielle Bereznay
Danielle is a native of Columbus and graduated from The Ohio State University with her Bachelor of Arts degree in English. She and her future husband Jeff enrolled in culinary school together not long afterward. They have both been chefs ever since, living and cooking in New York, Florida, Texas, and Germany in addition to Ohio. Danielle has worked in the culinary industry for many years. A graduate of The Culinary Institute of America, she has held a variety of positions, not only as a chef and caterer but also as a cheesemonger, barista, and culinary specialist for a food importer. She has cooked for Disneyworld, The United States Army, Nationwide Children’s Hospital, Whole Foods, Meals on Wheels, and THE Ohio State University. When she isn’t cooking Danielle is reading cookbooks and combining her love of food and language. She and Jeff enjoy cooking together at home and try not to critique each other too much!
Justin Singer
An Ohio transplant via Virginia and DC, Justin is the current lead sous at the up-and-coming Cincinnati restaurant, Wildweed. Cooking since his teenage years, he's a school-of-hard-knocks culinary graduate and has held previous chef positions with the José Andres Group and most recently, Chapman's Eat Market in German Village. He enjoys foraging, Taco Bell, and cooking for his friends, family, and significant other Stephanie.
C. David Wolf
His former role as the university’s culinary training instructor ensures the integration of theory and practice, mentoring students in acquiring culinary skills, techniques, theory, science and an understanding of professional kitchen terminology in the culinary arts. Previously, Chef Wolf was Executive Chef with the Roger D. Blackwell Inn and Phal Conference Center. Prior to the Blackwell, he was Executive Chef with The Hyatt Hotel Corporation for 23 years holding executive leadership positions at the Hyatt Regency, Hyatt on Capitol Square, and Hyatt’s luxury brand at the Park Hyatt Philadelphia at the Bellevue, registered as a National Historic Landmark.
Wesley Grubbs
Wesley Grubbs, born and raised in Southern Maryland, has always looked up to his cousin, Chef Scott Hoyland. Inspired by Hoyland, known as the Jolly Green Giant, Wesley, known as the Little Green Sprout, decided he wanted to pursue a culinary career. Self-taught, Grubbs learned early that cooking is not only fun but has the ability to create great memories.
At 23 years old, Grubbs started his professional culinary career in Washington D.C. as a line cook at Galileo de Roberto. Learning all he could for just a little over a year, he discovered the thrill of being in the kitchen and the excitement flavors and cuisine could bring. Having spent his entire life in Maryland, Wesley got the wild idea to pack up and move to Charleston, SC. Though he didn’t know it at the time, this is a place he would come to recognize as home. In 2001, he relocated to the historic southern town booming with culinary opportunities. Shortly after moving, Wesley spent multiple years as a line cook, learning Low-Country cuisine. In 2004, looking to advance his career, Grubbs took his first Sous Chef position at Bohicket Creek Grill on Seabrook Island. Just a year later, Grubbs was offered the opportunity to serve as Executive Sous Chef at Tristan Restaurant.
In 2010, Grubbs joined Husk as a line cook when the restaurant first opened its doors. Working his way up, he transitioned to Head Butcher. Both Grubbs’ father and grandfather were butchers and the role felt natural. In 2014, when Chef Sean Brock was working on a new Mexican concept, Grubbs was presented with the opportunity to serve as Chef de Cuisine of Minero. He loved the challenge this new, exciting cuisine offered, and immediately fell in love with the bold, versatile flavors of Latin cuisine. In 2020, during the beginning of the pandemic he and his partner, Pam Berry, moved to Columbus, OH to work alongside a talented team and help open Chapman's Eat Market, located in the German village. There he shared the kitchen with some great chefs who brought their global experiences to the guests' table. He has since assisted in the opening of Hiraeth and Ginger Rabbit, where he resides today.
No – however, we do offer wine and an assortment of beer at the event, you must be at least 21 years of age to consume alcohol.
Parking is FREE at the Ohio Union Parking Garage with your ticket purchase! Make sure to get a validation sticker from one of the event organizers before leaving. It is also on the COTA bus line.
Please call us at (614) 297-0592, or contact us via email: info@nsifoodpantry.org.
Yes; please contact us and notify us of the change.
No – since signups are done in advance, we will have a record of your name on our attendance roster.
Yes – please contact us and notify us of the attendee’s name.
Thank you Sponsors and Partners!
(Romanian Style Muschi de pork cu ciuperci de padure si mamaliga)
Director of Purchasing, Hilton Hotel Downtown
Mitchell Hall / Blend Café & Bakery