Taste of the Race makes its triumphant return!
The Red Bar, Wild Bill’s Beach Dogs take prizes at Seaside fundraiser
By Michelle Farnham
Feb. 20, 2022
SEASIDE – It had been two years since Taste of the Race – the culinary fundraiser for Seaside Neighborhood School – was held, and those in attendance Feb. 18 were clearly ready to party! The giant tent filled in the blink of an eye with hundreds ready to eat, drink and dance the night away – all for a cause.
Major League Baseball Hall of Famer Tom Glavine hosted the pre-event VIP experience. As a resident of the area and with a son at the school, he felt compelled to help.
“Seaside is a hidden little gem and a great place,” said Glavine, who is also on the school’s board. “When you see a bunch of middle school kids – especially boys – that are smiling at school during the course of the day, it must be a pretty good place.”
Glavine was excited to try bites offered by all 15 vendors, but was particularly eager to try the fare from amici 30A Italian Kitchen and amigos 30A Mexican Kitchen, owned by the Corchis family, who served as event co-hosts.
Family patriarch George Corchis was on hand, stocking the VIP area with everything from cannoli to fried ravioli cheese sticks to yellow tomato pepper poppers.
“It is an absolute great honor and we’re super excited to participate and to work with the children in the culinary arts program,” George Corchis said. “Every single one of the kids was impressive. I enjoyed talking with every one of them and my wife Amy and I can’t wait to work with them over the next year.”
Son Jordin Corchis was also a part of his family’s team, and was very pleased the family restaurants have become so involved.
“We have a blast with this every year, and of course the cause. We’re in the people business, and the kids here love to cook,” Jordin Corchis said. “You can tell they’re actually passionate about it, and that’s what we’re passionate about, so we love to be a part of that.”
As the evening came to a close, the People’s Choice Award was presented to The Red Bar for their crab cakes and smoked salmon and tuna dip. Wild Bill’s Beach Dogs accepted the Chef’s Choice Award for their wagyu beef-loaded Frito pie.
There was plenty more to sample, including shrimp and grits from Fish Out of Water, Korean-style pork burnt ends from Swiftly Catered, and Surfing Deer Chef Greggory Smith’s famous sweet tea-glazed clothesline bacon.
Emcee Kevin Boyle concluded the evening with genuine thanks for all involved.
“It warms our hearts having everyone back here. I know this has been a really tough two years for a lot of us and thank you for supporting this school,” Boyle said. “To see you all back in such force for such a wonderful school, it really means a lot.”
Photos by Michelle Farnham
