On Friday night, January 29th, 2010 the Cystic Fibrosis Foundation hosted its Grand Chefs Gala at the Fairmont Chicago. The gala featured a two-hour black-tie cocktail reception with tasting stations from more than 30 local restaurants, a presentation of the Jean Banchet Awards for Culinary Excellence, two local chefs—Curtis Duffy of Avenues at the Peninsula and Sarah Levy of Sarah’s Pastries & Candies—and the work of several students from Harrington College of Design who assisted with the gala’s décor.This year, the Grand Chefs Gala focused around the theme of “Green for Life”, with the event planners making the gala as environmentally friendly as possible. As Amy Patterson, the Foundation’s Associate 
Executive Director said, “The staff here definitely became more aware of the kinds of materials, and how much paper, we’re using. Going green wasn’t as difficult as we thought it would be, but we definitely incorporated some new twists.”
In going with the theme Harrington students incorporated found objects such as flower pots and doorknobs into the décor, as well as reclaimed shipping crates, chains, moss, and twisted branches. Topping dinner tables were flowers created from recycled paper with berries, vegetables, stones and wood in the centerpieces.
HCD students became involved with the event with the help of Renee Darosky, who has chairmanship of Harrington’s Sustainability Committee. The Harrington students that participated were Kim Asamoa-Tutu, Jaclyn Moser, Tiffany Medlong, Chelsey Jackel, Rachel Henson as well as HCD Alumna Briana Stelle, with HCD instructors Crandon Gustafson, Peter Klick and Constantine Vasilios’ help. With over 650 guests, the gala was a great success!
