Prairie Grass Cafe in Northbrook, Illinois and Ricky Sakoda, former chef of Merriman’s in Kapalua, Maui will host a fundraiser Sunday, August 27 to benefit The Hawai’i Community Foundation—Chef Hui Fund to help victims of the devastation caused by the wildfires in Maui, particularly for the community of chefs in Hawai’i.
The fundraiser is in partnership with Chef Sarah Stegner of Prairie Grass Cafe; Ricky Sakoda, former Chef of Merriman’s in Kapalua, Maui; Randall Sabado, Sr. Executive R&D Chef of Cooper’s Hawk ; Arshiya Farheen, cCef of Verzênay, and Sebastian White, Chef of The Evolved Network.
Two Opportunities to Participate on August 27
First, Prairie Grass Cafe is sponsoring a Happy Hour, 3-5 pm, Sunday, August 27 at the bar area of Prairie Grass Cafe (601 Skokie Blvd, Northbrook, IL).
The $50 admission per person includes tasting stations, passed canapes and wine. A cash bar for cocktails and beer will be available.
Gratuity is not included.
Second, beginning at 5pm and priced at $100 per person (not including gratuity for the staff), guests can participate in a family-style dinner, with wine, prepared by the five participating chefs and served in the Prairie Grass Cafe private dining room.
Reservations may be made by calling Prairie Grass Cafe at (847) 205-4433.
Please specify if you will be joining us for happy hour and/or the family-style dinner.
Payment for the events will be taken upon arrival on August 27.
The full ticket price for both events, $150, will be donated to the Hawai’i Community Foundation—Chef Hui Fund but they ask that you leave a cash tip for the Prairie Grass Cafe staff.
If you cannot attend the event but would like to donate to the cause, please email [email protected] with the amount so that they can include your donation in the amount raised.
To donate, go here and in the comment section, say “donation to Hawai’i Community Foundation—Chef Hui Fund.” If you have any questions, please feel free to contact Chef Sarah Stegner ([email protected]) or Chef Ricky Sakoda ( [email protected]).
Chef Bios
Ricky Sakoda
Ricky Sakoda was first introduced to the unparalleled beauty and culture of Maui in 1986. Beginning at the age of two.
He would spend multiple summer vacations rolling in the waves of Baby Beach in Lahaina, and losing golf balls at all the world class courses they have to offer.
Ricky’s love of food and training under distinguished chefs Sarah Stegner and George Bumbaris would eventually lead him to one of Maui’s best restaurants, Merrimen’s in Kapalua.
Ricky moved back to Illinois with his wife Meredith and their son Gideon and is a real estate broker with Berkshire Hathaway HomeServices Chicago.
Randall Sabado
Randall Sabado is the Sr. Executive R&D Chef for Cooper’s Hawk Winery & Restaurants.
He is a Chicagoland native and graduate of Kendall College (back at the old Evanston Campus) and DePaul University.
His culinary experience includes time at Carlos’ Restaurant, Ambrosia Patisserie, The Four Seasons Chicago, and Food For Thought Catering.
Outside of developing recipes and training in his current role at Cooper’s Hawk, Randall loves to cook for his family and friends.
Arshiya Farheen
Arshiya grew up in India, trained professionally in Paris, and is the executive chef and owner of Verzênay, a French patisserie/cafe in Lincoln Park, Chicago.
She started Verzênay in 2014 at Green City Farmers Market and catered to hotels and coffee shops.
At Verzênay, they provide customers with food focused on flavor and quality, using locally sourced and clean ingredients.
Sebastian White
Sebastian is a trained psychotherapist, who was working with youth who were gang-involved, labeled at-risk, and many others who were simply struggling with the complexities of life before being hit and devastated by the unexpected deaths of both his aunt (Gwen Barjon) and father (William White Jr).
In their honor, he founded The Evolved Network, NFP and established Evolved Kitchen and Garden, LLC. Network.
The Evolved Network works with inner city youth by way of food and farming as a therapeutic means for change.
Their work lays a foundation for their kids to rise above the effects of poverty, gang life, and forms of political, communal, and social violence that are all too present.
The Evolved Network seeks to inspire through food and use its lessons to heal.
Sarah Stegner
Sarah Stegner is the co-owner & co-chef of Prairie Grass Cafe in Northbrook Illinois.
She is a two-time James Beard Award Winner and was recently named Restaurateur of the Year by the Illinois Restaurant Association.
Stegner is a founding member- past president of Green City Market (501c3) and continues to drive education surrounding the organic sustainable food movement into the mainstream, and is a founding member of The Abundance Setting, (501c3) that supports working women & mothers in the culinary industry.
Stegner is passionate about local food, creating a better model in the culinary industry & helping others.
Stegner is a co-founder of Chicago Chefs Cook which raised over 1 million dollars since 2022 through culinary events.
World Central Kitchen has been the recipient of some of the funds raised through Chicago Chefs Cook.
She is now a member of the Chef Corp for WCKITCHEN.
When disaster strikes, the Prairie Grass Cafe Team is proud to step-up and help.
She also acts as an advisor to Chef Sebastian White of The Evolved Network, which creates a wellness space through food, farming, and cooking for “our kids” that are underprivileged.
Thank you to their generous sponsors for this event: Chef Consultant Jared Batson, Owner, Onion Bulb Productions; chefs Sarah Stegner and George Bumbaris, Prairie Grass Cafe, and Coopers Hawk.