World Fare: Good food, good cause


Crab and Corn Fritters, one of the World's Fare offerings served at the Women Chefs and Restaurateurs benefit event at Willow restaurant in Ballston on Sunday, Oct. 2, 2011. (Paul Kim Photography)

Good food and a good cause netted good ideas at the World Fare street food festival, held Sunday at Tracy O’Grady’s Willow restaurant in Ballston. The chef-restaurateur, more than 30 of her fellow Women Chefs & Restaurateurs and a host of volunteers served small plates, beer, wine and cocktails to more than 300 people who grazed indoors, on the patio and at food trucks parked just outside, stopping to bid at tables of silent auction items along the way.

This is the third year that the District branch of WCR has held the event, whose purpose is to raise scholarship money; it took in almost $25,000 on Sunday. Co-organizer and former chapter president Bonnie Moore says the commitment is crucial.

“More than 50 percent of the food-service [workers in this country] are women, yet only 7 percent of the ‘clout’ jobs are held by women,” the chef says. “For almost two decades, WCR’s scholarship and internship programs have provided career advancement opportunities that help create more women role models to change that lopsided statistic.”

It occurred to at least one patron that much of the evening’s World Fare would be terrific for tailgating: spring rolls, empanadas and Willow pastry chef Kate Jansen’s tidy s’mores sandwich cookies, to name a few. Check out the accompanying recipes for your next pre-game party, whether it’s in a parking lot or in the family room.

RECIPES:

Cuban Shrimp Tamales

Crab and Corn Fritters

Blue Cheese and Sun-Dried Tomato Sliders

Bonnie S. Benwick has the job most envied among cocktail-party conversations. If they only knew ... Cook with her each week at Dinner in Minutes: washingtonpost.com/recipes.
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