Second Cured for a Cure Dinner to Raise Funds for LLS


Having successfully battled non-Hodgkin’s Lymphoma prior to opening his acclaimed gastropub in San Antonio, chef Steve McHugh, a 2016 James Beard Award finalist, has named his establishment Cured. On September 11, McHugh will gather world-renowned chefs from across the globe to join him in the kitchen at his second annual Cured for a Cure Dinner to benefit The Leukemia & Lymphoma Society (LLS). This year, for the first time, one of the guest chefs has also fought cancer.

When McHugh was in treatment, the LLS provided him with invaluable support, so since remission he is paying it back through numerous philanthropic ventures like this one. In addition to his quarterly “gastro-giving” donations of $1 from every Charcuterie Board served at Cured, McHugh also serves on the LLS South Central Texas Chapter board of trustees.

McHugh and his chefs share a dedicated to pure, regional ingredients and organic methods, the basis of a healthful approach to dining to which he credits his recovery.

Joining McHugh will be James Beard Award-winning chef Linton Hopkins of Atlanta, who also survived Lymphoma, Jonatan Gomez Luna of Le Chique in Riviera Maya, Mexico, chef John Brand of San Antonio’s newly opened Hotel Emma, and Justin Carlisle, James Beard Finalist for Best Chef Midwest 2015 and 2016.

This year’s Cured for a Cure Dinner begins with a welcome reception at 6 p.m. with live music and hors d’oeuvres. Afterwards, each chef will present a course, paired with wine, that honors the culinary approach and seasonally dynamic focus of Cured.

The five-course extravaganza will be held in September for Blood Cancer Awareness Month. Last year’s inaugural Cured for a Cure Dinner raised $28,000 for the cause. Tickets are $350 per person and can be purchased online.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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