Four Food Fight Restaurants Featured at Overture's Frostiball!
Drinks, desserts and more…
Overture Center for the Arts’ exclusive caterer, Catering a Fresco and partner Food Fight Restaurant Group, will provide special desserts, drinks and food that highlights chef-crafted dishes from great local restaurants:
• Desserts expertly crafted by Catering a Fresco
• Signature cocktails inspired by Cento
• VIP Lounge featuring appetizers from the Executive Chefs at Everly and Steenbock’s on Orchard
Meet the masterminds behind the creations…
Sean Fogarty’s passion for food has led him to Chicago, France, the Sonoma Valley, and back to Wisconsin. In fact, you could say it was kindled in France.
“My grandmother, Louisette, is a French native and made food a priority in our lives,” says the Racine native. “She is a fantastic cook and I always loved going to my grandparents’ house for dinner. Her brother was a chef who moved to the States to work, and I was alway enamored with him and his profession. I was also a hungry kid who loved to eat and always had a fascination with restaurants. When I reached working age, I took a job as a dishwasher at The Docks Restaurant, where the speed and excitement of the kitchen pulled me in. After a couple of years prepping and cleaning, I was given an opportunity to work the fryer and haven’t looked back.”
After that first restaurant experience, Sean moved to Chicago to attend culinary school at The Cooking and Hospitality Institute of Chicago, and worked in a North Side bistro. He then took his internship in France, where he stayed with family before moving to Madison and then back to Racine to finish his degree in English at UW-Parkside…working in restaurants the whole time.
“While in Racine I met my wife Tricia,” says Sean. “After our wedding we moved to Santa Rosa, California, so I could work at the Michelin-rated Cyrus in Healdsburg. After Cyrus I moved to Diavola Pizzeria and Salumeria, where my perspective of how food should be cooked and handled was solidified. If it weren’t so far from family I might still be cooking there,” adds Sean. “It is my life’s work to make food taste that good with an uncanny sense of place.” The couple moved to Madison “so Trish could finish school and because we both love this city and all it offers,” says Sean.
Always a Wisconsin boy, Sean enjoys spending time at home with his wife and son, watching the Packers, Brewers and Badgers, cooking, brewing beer, and golf. Of restaurant work, he loves the people first and foremost. “Restaurant people are honest, hard-working and always have a great sense of humor, says Sean. “We want to have fun and take everyone else with us. You always know you’re cared for with restaurant people.” What else does he love about his work? “Seeing the fruits of our labor come together everyday in a delicious and beautiful way,” says Sean. “And eating…I’m still a hungry kid.”
Everly and Miko Poke
They say you can never go back home, but after building his résumé in Chicago, that’s exactly what Scott Harrell did. A native of Madison, Scott now finds himself back where his passion was first kindled.
“At an early age, I discovered my love of food through my mom,” says Scott, who also loves teaching others the knowledge he worked long and hard to develop.
“After graduating from culinary school, I worked my way up through several Madison restaurants, including Ocean Grill (a Food Fight restaurant)” says Scott. “Then I moved to Chicago, where I worked at Tru before moving on to the Hogsalt Hospitality Group, where I became executive chef at Maude’s Liquor Bar.” After Maude’s, Scott assisted in opening two successful restaurants before leaving Chicago to move back to Madison to develop and lead the kitchens of two restaurants coming soon to the Food Fight portfolio: Everly and Miko Poke.
Upon returning to work for Food Fight after 10 years away from the company, Scott appreciates the fact that Food Fight has grown in size but has kept its commitment to its employees the same. “I have the ability to be myself and work for a company that supports that,” says Scott, who thrives on the pressure of the restaurant industry. “Being a chef allows me to use all of my creative energy. I take great pride in making others happy through food.”
Join your friends, colleagues and fellow arts enthusiasts for an extraordinary night out! A ticket to Madison’s premier winter gala benefitting Overture Center for the Arts’ free and low-cost programs includes champagne, beer, wine and fabulous desserts, plus specialty cocktails and world-class entertainment.
Extraordinary auction items are available! For the first time, you can bid online before the event, even if you cannot attend Frostiball!
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