Serving fine foods, in order to serve others

Betty Wrenn Day - Posted on Oct 13, 2010 - 05:36 PM

Photo: Chef Erik Speer, center, and sous chef John McDermott, after cooking the day before, were still cooking the day of the Samaritans’ Food Fest Fundraiser. Sharlene Linn, left, takes time out to enjoy some of their creations. Photo by Betty Wrenn Day

Chef Erik Speer, center, and sous chef John McDermott, after cooking the day before, were still cooking the day of the Samaritans’ Food Fest Fundraiser. Sharlene Linn, left, takes time out to enjoy some of their creations. Photo by Betty Wrenn Day

It was the Samaritans’ first Food Fest Fundraiser and it proved to be a success, "the first of what we hope will be many more," commented one volunteer.

On Sept. 13, the Samaritan Group of Gloucester, on the Crab Deck at River’s Inn, raised approximately $5,600 in order to continue its charitable works in Gloucester.

Under the direction of Sharlene Linn, a member of the board of directors and fundraising chairman, gourmet foods were in abundance for the 100 ticket-holders. To ensure all foods were top notch, several gourmet chefs and cooks volunteered to help.

Chef Erik Speer, who is a friend of Sharlene and Robert Linn, jumped right into the Linns’ kitchen the day before the big event and whipped up such dishes as Seafood Paella, Chicken-Pepper-Pineapple Kabobs and such specialty spreads as Garlic and Cajun Butter. Speer is a corporate chef with Compass Group @Amerigroup.

Erik had asked his friend John McDermott, given the title of sous chef, to assist. John accepted Eric’s invitation not only because he loves to cook but also because he is learning the catering business. They made a great team.