CAMBRIDGE, MASSACHUSETTS, October 28, 2004…More than 350 people enjoyed the best food and wine Cambridge and Boston have to offer at the annual “Cooking for a Cause” event to raise money for the East End House.

(From Left) Vice President, East Cambridge Savings Bank and Chair, East End House Board of Directors, Susan Lapierre; Luc Robert, event culinary chair and executive chef of the Union Club; Cambridge Mayor, Michael Sullivan; Art Spears, president of East Cambridge Savings Bank; and Michael Delia, president of the East End House. (Photo credits - Chris Helms, CNC)

The benefit, held Sept. 18 at The Union Club on Beacon Hill, raised more than $200,000 for the Spring Street community center.

“It was a really great event in terms of the quality of chefs and wine vendors,” said Michael Delia, president and CEO of the East End House.

Cambridge restaurants on hand at the five-floor event included Henrietta’s Table, Christina’s Ice Cream, Harvest and Chez Henri.

Chef Peter Davis of Henrietta’s Table swam against the current by bringing a mixed organic green salad with locally-picked blackberries and smoked duck.

“This is my travel dish,” said Davis. “At a lot of these things you go to, people don’t do salads.”

Chef Bill Fogarty of Harvest showcased a dish of New Bedford scallops with local green zebra tomatoes and local corn.

“If you’ve got something great in your backyard, why not use it?” Fogarty said.

East Cambridge Savings Bank, a mutual savings bank established by Massachusetts charter in 1854, has full-service locations in Cambridge, Belmont, Somerville and Waltham, and maintains an Educational Training Facility at Cambridge Rindge and Latin School. The Bank is observing its 150th anniversary this year.

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