Alto-Shaam’s Corporate Executive Chef Robert Simmelink was one of 12 chefs cooking for a cause at the American Liver Foundation of Southeastern Wisconsin’s Harvest Gathering in Milwaukee this month.
The charity event offered an interactive cooking experience with more than 80 guests assisting a dozen chefs in the preparation of a three-course meal. The group raised more than $30,000.
“It was an honor to help the American Liver Foundation of Southeastern Wisconsin,” Simmelink said. “I am grateful to have met new friends who are equally passionate for the cause and culinary arts.”
With hands-on learning, the guests gained the necessary skills and knowledge to recreate new and creative recipes at home for their families.
“The week of the event, I returned from visiting Turkey,” Simmelink said. “I was excited to share this fresh travel experience with the guests by creating a menu that incorporated the best Turkish dishes that I had eaten.”
Simmelink’s menu included an artisan mezze platter, which is a Middle Eastern appetizer that features an assortment of sheep and goat cheeses, olives, hummus and other items depending on the region. For his entrée, Simmelink served a braised lamb tajine and a Turkish-inspired salad with a pomegranate molasses and olive oil dressing.