In the summer of 2017, I was invited to Calgary, Alberta, Canada to cook in a fundraiser for to benefit the Alzheimer’s Association of Calgary. This was a great time. I got to cook with three of my MasterChef Jr. friends again. I was paired with the executive sous chef of the Barcelona Tavern, Chef Ryan, who helped me refine my dish. I created a playful take on yin and yang. My colorful dish was a seared scallop appetizer with a gazpacho duo: one was a tomatillo based and the other was a beet. The event was a big success. We raised over $40,000 for them.
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