On Wednesday, the Anthony Rizzo Family Foundation hosted its first Cook Off for Cancer event at Café Brauer in Chicago.
During the event, Cubs players served guests as they enjoyed delicious upscale versions of the everyday ballpark concession favorites prepared by some of Chicago’s most distinguished chefs. The list of renowned chefs included Giuseppe Tentori from GT Fish and Oyster, Tony Priolo from Piccolo Sogno, Nate Henssler from Joe’s Seafood, Prime Steak & Stone Crab, Cosmo Goss from Publican, Jimmy Bannos SR from The Purple Pig, Mark Sparacino from Proseco, Davis Burns who is actually the Wrigley Field Executive Chef, and Doug Tomek from Uncle Dougie’s.
And in order to crown a winner for their favorite chef, guests tipped their Cubs servers with all proceeds going directly to pediatric cancer research, care and support.
Rizzo founded “The Anthony Rizzo Family Foundation” which is a non-profit organization keen on helping cancer patients and their families. Shortly after the Cubs first basemen was drafted by the Red Sox in 2007, he was diagnosed with Hodgkin’s Lymphoma. But, after six months of chemotherapy, Rizzo went into remission.