A huge thank you to all our contributors and guests for making the 10th anniversary of Cooking for a Cause a tremendous success! More than 600 guests enjoyed delicious food from some of the best chefs in the area and sipped wonderfully creative cocktails and magnificent wines and beers. The MIT Media Lab provided a beautiful new venue for the event as we brought Cooking to a Cause to our home city of Cambridge for the first time.

Thank you to our major sponsors and donors: this event, and the ongoing work of East End House, would not be possible without your generous support.

A special thank you to our esteemed chefs, bar tenders, and specialty vendors. Your enthusiastic support, amazing dedication, and fabulous food and drink continue to make Cooking for a Cause a success year after year. We encourage all our friends and supporters to visit their restaurants, shops and bars and enjoy the best of Cambridge and Boston while thanking them for supporting East End House; web sites for all participants are linked to the participant list below.

We also want to thank Biogen Idec and the Biogen Idec Foundation for their steadfast support. They were awarded the Outstanding Community Partner Award at the event in recognition of many years of exemplary leadership in sparking positive change in the lives of countless children, families and individuals.

Friday, April 12th, 2013 6:00 PM - 10:00 PM
MIT Media Lab
75 Amherst Street
Cambridge, MA

Entertainment by Winiker Music

Featuring Live Auction auctioneer Charles-Bailey Gates

Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

William Kovel

William Kovel

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction. Read more »

Chef Kovel opened Catalyst in 2011 with the goal of creating a restaurant that is about what the guest wants, an approach shaped by his experience working for master chefs, a Michelin-star restaurant and a five-star hotel.

Chef Kovel marks his growth as a chef and restaurateur through his time at Jardinière under Chef Traci Des Jardins in San Francisco; running the kitchen as Michael Schlow’s sous chef at Radius in Boston; a stage at Orrery in London; and as Chef de Cuisine of Aujourd-hui at Four Seasons Hotel Boston. The resulting culinary style focuses on a commitment to the freshest local ingredients, an unforgiving level of attention to proper French technique and an hotelier’s approach when it comes to guest satisfaction.

Culinary Chair
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Jody Adams

Jody Adams
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Mark Benanchietti

Mark Benanchietti
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Eric Brennan

Eric Brennan
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Chris Coombs

Chris Coombs

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

Christopher A. Coombs, the trend-setting executive chef behind dbar’s success, opened his first restaurant, Deuxave, in the late fall of 2011. Coombs’ venture into the upscale restaurant scene began at Blue Ginger in Wellesley under award winning Chef Ming Tsai in 2003. From Blue Ginger, he went to Toppers in Nantucket under Chef Chris Freeman, and then to The Inn at Little Washington in Virginia. Coombs is committed to sustainable cuisine and has been growing his own fresh ingredients in his rooftop garden at dbar for the past four years. Coombs’ deep passion for food and proven culinary skills have been grabbing both local and national media attention, including a recent appearance on TVFN’s Chopped and a nominated as one of ten "Best New Chefs" 2011 by Food & Wine.

Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Dante de Magistris

Dante de Magistris
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Tony DeRienzo

Tony DeRienzo
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Mary Dumont

Mary Dumont
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Matthew Gaudet

Matthew Gaudet
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Will Gilson

Will Gilson

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA. Read more »

Puritan and Co. Owner and Executive Chef

As Chef/Owner of Puritan and Company, Chef Will Gilson has created his dream of a chef-driven restaurant in Cambridge that focuses on farm-centric, modern takes on New England cuisine.

A graduate of Johnson and Wales, Gilson has honed his skills in some of New England’s most prestigious restaurants, such as Oleana, Garden at the Cellar and under the tutorage of Chef Charles Draghi. He had a successful career with Pop-Up Restaurants around the state while developing the foundation for Puritan & Company. A descendant of the Mayflower, Gilson’s roots run deep in New England where he grew up on his family farm, the Herb Lyceum in Groton, MA.

Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Michael Leviton

Michael Leviton
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Jason Lord

Jason Lord
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Tony Maws

Tony Maws

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection. Read more »

Tony Maws is a non-traditional chef—an “idealist with a kitchen” might be a more appropriate job description. His ideology? That local, seasonal, and sustainably sourced ingredients are intrinsically better, and form the most significant part of what makes great food great. Since opening his first restaurant, Craigie Street Bistrot, in 2002, Chef Maws has risen to international acclaim as one of the country’s best chefs, including a James Beard Award for Best Chef Northeast 2011; “Boston’s Best Chef” 2010, 2008, 2006, and 2003 by Boston magazine; and Food & Wine’s 2005 “Best New Chefs.” Today he operates two of greater Boston’s culinary gems: Craigie on Main in Cambridge, and The Kirkland Tap & Trotter in Somerville. The food at Craigie is defined by his trademark style of fine dining: French-inspired “refined rusticity.” At Kirkland, Maws serves the comfort food he wants to eat on his day off—centered around a wood-fire grill, and complemented by a killer beer selection.

Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Peter McCarthy

Peter McCarthy
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Jay Murray

Jay Murray
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Brendan Pelley

Brendan Pelley
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Greg Reeves

Greg Reeves
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Jeremy Sewall

Jeremy Sewall
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Robert Sisca

Robert Sisca
Gourmet Food: Last Updated: Tue, 05/19/2015 - 11:26am

Joshua Smith

Joshua Smith
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Dylan Black

Dylan Black
Wine & Beverage Chair
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Josh Childs

Josh Childs
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

John Gertsen

John Gertsen
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Vikram Hegde

Vikram Hegde
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Misty Kalkofen

Misty Kalkofen
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Nicole Lebedevitch

Nicole Lebedevitch
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Joe McGuirk

Joe McGuirk
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Bill Russell

Bill Russell
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Allagash Brewing Company

Allagash Brewing Company
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Chris Weld

Chris Weld
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Harpoon Brewery

Harpoon Brewery
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

High and Mighty Beer Co.

High and Mighty Beer Co.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

J. Lohr Vineyards & Wines

J. Lohr Vineyards & Wines
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Masciarelli Wine Co.

Masciarelli Wine Co.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

Pretty Things Beer and Ale Project, Inc.

Pretty Things Beer and Ale Project, Inc.
Creative Drinks: Last Updated: Tue, 05/19/2015 - 11:26am

ZYR Vodka

ZYR Vodka
Sweet Treats: Last Updated: Tue, 05/19/2015 - 11:26am

Armeno Coffee Roasters

Armeno Coffee Roasters
Sweet Treats: Last Updated: Tue, 05/19/2015 - 11:26am

Frank Carpenito

Frank Carpenito
Sweet Treats: Last Updated: Tue, 05/19/2015 - 11:26am

Kickass Cupcakes

Kickass Cupcakes
Sweet Treats: Last Updated: Tue, 05/19/2015 - 11:26am

Taza Chocolate

Taza Chocolate

Listed below are all of our recent Cooking for a Cause events. If you require information from older events, please contact us.

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