Donlin donated the funds for the event, and on Sept. 14, alumni donned their chef hats and paired into small teams. A chef instructed each group on preparation of a different dish, and they all shared the fruits—and other food groups—of each other’s labors with a buffet of their creations. The spread included pepper-crusted beef roulade, coriander-crusted salmon, sherry-roasted chicken, crown roast of lamb and chocolate soufflé.
“We’re kind of a small chapter, and we never draw a big crowd to anything we do,” Donlin says. “This was the biggest group we’ve ever had sign up for anything.”