Food from the Heart: New recipes emerge at historic site

Betty Wrenn Day - Posted on Aug 14, 2019 - 12:52 PM

On a land site in Gloucester that was patented in 1666, an event took place last month, as it now has for 11 years, that greatly benefits the county’s food pantries. Food from the Heart is held at White Hall (a Virginia Historical Landmark circa 1836), home of Charles and Mari Ann Banks who graciously share their elegant home and its surroundings as hosts.

As in the past, US Food and local chefs donated their time and talents preparing delicious dishes from appetizers to dessert. Many chefs from US Foods and this area return annually to support this event, with a few new talents are added each year.

Photo: Chef Jamie Cochran makes his first appearance at White Hall. Photo by Betty Wrenn Day

Chef Jamie Cochran makes his first appearance at White Hall. Photo by Betty Wrenn Day

From US Foods came four chefs: Jeff Bland, show director, considered an old timer, who has served three or four years; Jamie Cochran, making his first appearance as chef on stage; Chef Dr. Thomas J. Macrina, making his second appearance, and Chef Doug Delareza who kept the kitchen in order.

Chefs of the area included Chef Steven Perkins and Chef Hans Schadler of Wayland Seafood & Grill, Chef Winslow Goodier of Nuttall Store, and Chef Keyvan Behnam of Lulu Birds Kitchen. All of the chefs help each other, whether on stage or in the background of the kitchen. As a chef is demonstrating and answering questions about his dish, other chefs are busy in the kitchen preparing sample plates to be served to the guests. That’s where first-timer Chef Doug Delareza made sure everything operated as planned. Serving these plates, waiting in the background, are volunteers from Susanna Wesley United Methodist and Union Baptist churches. St. Therese Roman Catholic Church volunteers did the pre-show set-up. The pantries at these churches are beneficiaries of Food from the Heart.