Chefs Raise More than $140,000 for South Nassau

More than 500 food, wine and beer enthusiasts turned out to sample gourmet delights showcased by Long Island restaurants at the 20th anniversary “An Evening of Good Taste” held at the Crest Hollow Country Club back in March.

The event raised more than $140,000 to support South Nassau Communities Hospital’s Center for Cardiovascular Health.

South Nassau executive chef Stephen Bello, C.E.C., C.C.A., A.A.C., who co-founded An Evening of Good Taste in 1992, was the event’s honoree.

“Since its founding 20 years ago, An Evening of Good Taste has been one of Long Island’s premiere culinary extravaganza fundraisers,” Bello said. “It is gratifying and humbling to be the honoree because there are so many outstanding individuals who have contributed just as much as I have to the event’s annual success. This includes generosity of the sponsors, the commitment to quality and excellence of the participants, the selfless efforts of the event volunteers and the support of South Nassau’s board of directors and administration.”

Bello supervises the dietary staff of South Nassau and its employee cafeteria, serving 1,200 meals a day, as well as catering and makes daily donations of food to Meals on Wheels.

He has won numerous awards during his career including the Gold Medal at the Les Amis d’ Escoffier Society at the Culinary Exhibition in Cologne, Germany; the New York Guild of Chefs Humanitarian of the Year Award; and two national Presidential Medallions from the American Culinary Federation.

Bello was also inducted into The Chef De Cuisine Society of New York and the prestigious American Academy of Chefs, which represents the highest standards of professionalism in the organization, society and industry.

The popular fundraising extravaganza also provides the region’s culinary leaders with a venue to showcase their creations and serves as an official competition to determine the top participating culinary artists, as judged by a team of certified executive chefs from the tri-state region as well as the attendees who determine the winner of the event’s People’s Choice Award.

The competition has divisions for restaurants, bakeries, culinary schools and ice sculptors and awards are given for appetizers, entrées, desserts, overall table presentation, bread, pastries and special occasion cakes.