The 16th annual Clergy Who Cook! fundraiser benefiting seminarians at the Pontifical College Josephinum in Columbus raised more than $100,000 for the second consecutive year.
The event, hosted by the Friends of the Josephinum in the Jessing Center on Friday evening, Jan. 30, featured unique dishes prepared by 13 clergy in the diocese – the highest number to date.
Cuisines ranged from tacos to baklava sundaes to venison meatballs and chili.
By the end of the night, Marci Maynard, co-chair of the Clergy Who Cook! committee, had tears in her eyes. Tears were not from the spicy Indian-inspired Chicken 65 or fumes from Father Juan Macias Marquez’s Texan “Holy Smoked Brisket.”
Maynard simply could not contain emotions from an evening raising thousands of dollars for young men laying down their lives for Christ.
“It brought tears to my eyes, when you see all this money being given … and you know it’s going to go to this cause and help the seminarians directly,” she reflected on the sold-out event. “I think people don’t realize: 100 percent of what we make goes to them.
“We were worried that, with the weather and everything, we might not fill the place. There wasn’t one seat that wasn’t taken. People keep coming and loving it.”
Maynard has been involved in the fundraiser since its inception. She has served as chair for 15 of its 16 years. Her co-chair, Jen Bennett, served in the role for a second year.
“Tuition … does not cover all of the seminarian education and formation costs,” Jim O’Connor, vice president for administration and treasurer at the Josephinum, said in his opening remarks.
“Friends of the Josephinum, through their efforts, including events like the Clergy Who Cook!, provide crucial funding for the seminary.”
Proceeds from the event help fund scholarships, medical care, books, school supplies and programs in a seminarian’s propaedeutic year, the first stage of formation and discernment.
Funds also provide seminarians opportunities to travel to places such as the Vatican and Washington for the National March for Life in January.
Event attendees voted for their favorite clergy-turned-chef by placing dollars in a designated jar.
Generous faithful could also root on their favorite cook by donating on the Friends of the Josephinum webpage ahead of the event, a first-of-its-kind feature. Approximately $73,000 was raised before doors opened on Jan. 30.
Five baskets were sold in a live auction during the fundraiser, each raising between $400 and $4,400 to support seminarians.
“I’ve never cried, but I never saw how many people raised their paddles,” Maynard added. “The person next to me gave $5,000 and didn’t even (bid) on ‘Dinner with the Bishop.’
“They went and gave $5,000 because they just wanted to – pretty special to be involved with somebody like that. It’s pretty special that all the people who are here are these kind of people.”
Masters of ceremonies included Colin Lee of Westerville St. Paul the Apostle Church and Brother Joseph Logan, CPM (Fathers of Mercy) of Davenport, Iowa. The young men, in their third and sixth year, respectively, at the Josephinum shared their testimonies with attendees.
Gary Allwein, owner of local Mustard Seed Catering, a father of nine and grandfather of 45, served as culinary judge.
He awarded “Most Creative” to Father Jacques Kik, pastor at Columbus Our Lady of Victory Church, for his baklava sundae. The priest also won People’s Choice for a second year.
Attendees were given one free wooden-star token to vote for their favorite cuisine. Father Kik’s dessert proved to be a crowd favorite.
Allwein awarded “Most Complex” to Father David Arroyo, CR (Order of Clerics Regular (Theatine Fathers)), diocesan vicar for Hispanic Ministry. Father Arroyo and members of the Spanish Knights of Columbus council at Columbus-Powell St. Peter St. Joan of Arc parish prepared ethnic tacos. It was Father Arroyo’s second year winning in the category.
Grand Chef was given to Dublin St. Brigid of Kildare for bringing in the most dollars collectively from the parish, online and in person at Clergy Who Cook!, continuing a multiyear winning streak.
Father Jim Black, pastor, and Father Jason Fox, parochial vicar, made “walking tacos” with bags of Fritos chips. The winning team included parish Deacons Frank Iannarino and Paul Zemanek.
A series of desserts were also concocted by the night’s chefs.
Father Tom Gardner, pastor at Newark St. Francis de Sales Church, and his brother, Billy, made “Adult Cookies & Milk,” the beverage including a cream liqueur with cinnamon and vanilla flavors.
“There’s nothing like food that brings people together,” Father Gardner affirmed.
Clergy Who Cook! “brings so many different people from the community together,” he said. “It’s a great opportunity to just enjoy great food, celebrate seminarians and support them through … the Friends of the Josephinum.”
Retired priest Father Pete Gideon created a “mystery dessert.” Father Nic Ventura, a formator and director of liturgy at the Josephinum, fashioned a bourbon-chocolate mousse with cherries.
“I was here for the first Clergy Who Cook! as a seminarian and just really glad to be here to support the men in formation,” Father Ventura said.
“You remember what you went through as a seminarian, but then, also, we’re here to help them.”
Deer meat was a popular dish: Father Michael Hartge, diocesan Vicar General and Moderator of the Curia, crafted venison meatballs with meat from a buck he shot hunting in Perry County. Father Adam Streitenberger and Deacon Steve Petrill, who minister at the Columbus St. Thomas More Newman Center by Ohio State University, made venison chili.
India natives Father Anthony Raj Bellamkonda Irudayam, pastor at Columbus Our Lady of Peace, and the Franciscan Sisters of the Immaculate Heart of Mary – FIH, whose convent is at the parish, cooked Indian Chicken 65.
Father Tim Lynch, pastor at Columbus St. Mary Church in the German Village neighborhood, prepared a “Render Unto Caesar’s Chicken Salad.”
Father Brian O’Connor, pastor at Canal Winchester Immaculate Heart of the Blessed Virgin Mary parish, served a cheese ball. Retired diocesan priest Father Pat Toner featured an Irish shepherd’s pie.
To get involved with the Friends of the Josephinum, visit www.PCJ.edu/Friends.
