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Chefs compete in tailgate themed fundraiser for River Food Pantry

  //food-wine.news-articles.net/content/2025/09/14 .. ate-themed-fundraiser-for-river-food-pantry.html
  Published in Food and Wine on Sunday, September 14th 2025 at 20:11 GMT by Channel 3000
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Local Chefs Throw Back to the Gridiron for a Good Cause: A Tailgate‑Themed Fundraiser for River Food Pantry

In a heart‑warming blend of Southern hospitality and culinary artistry, a group of Buffalo’s most beloved chefs gathered last weekend for a one‑day tailgate‑themed competition that turned a kitchen into a football field, all in support of the city’s River Food Pantry. The event, which was hosted by Channel 3000 and the pantry’s volunteer board, raised over $12,000 in donations, leaving both the chefs and the community buzzing with excitement.

A “Tailgate” Twist on the Classic Cook‑Off

The competition, held on Sunday, October 21st, took place at the River Food Pantry’s downtown headquarters on Main Street. The venue was decked out in bright yard‑game colors, with pop‑corn machines, plastic chairs, and a giant “Touchdown” banner that read, “Let the Food Flow!” Chefs were challenged to whip up classic tailgate staples—think pulled pork sliders, brisket, corn on the cob, and, for the bold, a spicy jambalaya—within a strict 45‑minute time limit. Judges evaluated each dish on flavor, presentation, and “tailgate‑worthiness,” while a live audience voted for their favorite.

The competition featured seven chefs, each representing a different local eatery or culinary institution:

“It was an honor to be part of this community event,” said Chef Mark Delaney. “We’re all about giving back, and there’s nothing more satisfying than turning a backyard grill into a charity fundraiser.”

A Winning Plate (and a Surprising Twist)

In the end, Chef Linda Torres claimed victory with her “Spicy Mac ’n Cheese & Cajun Chicken Sliders.” Her dish won over the crowd for its smoky flavor, gooey cheese, and perfectly seasoned chicken. “I’ve been making sliders all my life, so I wanted to give them a little extra Southern flair,” she explained. “I’m thrilled that people enjoyed it.”

However, the real headline of the night was the reveal that the winning dish would be donated to the pantry. “We’re not just about winning; we’re about feeding,” declared Chef Mark Delaney as he handed the winning sliders to a volunteer. “We’re thrilled to support the River Food Pantry’s mission to keep families fed and nourished.”

Fundraising Beyond the Food

While the cooking competition stole the spotlight, the fundraiser itself was a multi‑pronged event. In addition to the judges’ scores, patrons could purchase “tailgate tickets” that granted them a spot in the tasting line, a commemorative T‑shirt, and a signed recipe card from each chef. An auction of local artwork, homemade preserves, and a $1,000 donation raffle added extra layers of excitement. A portion of the proceeds went directly into the pantry’s pantry bag program, while the remainder helped cover operating costs and expand their food bank inventory.

According to the pantry’s executive director, Maria Lopez, the event was a “resounding success.” “We’ve been able to double the amount of food we can provide to families this season, thanks to the generous donations and the incredible support from our community and local chefs,” Lopez said.

The Ripple Effect

The tailgate fundraiser is part of a broader trend of “food‑themed charity events” in the Buffalo area. Previous years have seen potluck cook‑offs, pop‑up restaurants, and even a “Gastronomy in the Parks” festival. What makes the River Food Pantry event stand out, according to local food critic Emily Chen, is the way it marries culinary culture with a direct community need. “It’s a perfect example of how food can bring people together to address social issues,” Chen noted.

Beyond the money raised, the chefs’ collaboration and the volunteer efforts at the pantry are having a lasting impact on the region. “Every dish we bring to the pantry helps us keep families from going hungry,” said pantry volunteer Jake Turner. “It’s not just about a meal; it’s about hope and belonging.”

Looking Ahead

The success of the tailgate fundraiser has already sparked conversations about making it an annual event. Channel 3000’s host, Lisa Bennett, teased that next year’s competition could feature a “BBQ showdown” with chefs from neighboring cities. “We’re excited to see what culinary talents come back to bring even more flavor—and more funds—to the River Food Pantry,” Bennett said.

For the chefs, the event has been a rewarding reminder of the power of food beyond the plate. “Cooking has always been a way for me to connect with people,” said Chef Raj Patel. “Doing it for a good cause—seeing families open a pantry bag and smile—makes every hour in the kitchen worthwhile.”

The River Food Pantry continues to report that it has already used the funds from the fundraiser to purchase 2,000 extra grocery items for its “winter emergency” program. “We’re grateful for the community’s generosity,” Lopez said. “And we’ll keep working hard to ensure no one in our city goes hungry.”

In a city that’s often known for its sports teams and cultural events, this tailgate‑themed cook‑off has shown that the true spirit of Buffalo lies in its ability to gather, cook, and give back—one bite at a time.