"The venue changes partly because of the availability of the venue and partly because I just like to keep things different and fresh," said John Woods, Maine chairman for Share Our Strength.
"The idea of doing it on the island is not daunting to me.
There are extra things we definitely have to do, but just put it on the list and we'll knock it out.
We have a really good (organizing) committee this year.
I really think if we put anything in front of them, they would figure out how to do it."
Each year the event is held, Woods
and the organizing committee seem to find new ways to create efficiencies and lure in more sponsors so that more of the proceeds actually go to the cause and not expenses. (Those expenses do not include food-related costs.
"What it really is asking the chefs to do is to find people in their network and ask them to introduce our work and the issue of childhood hunger to the people who are important to them -- their financial people, their vendors, their farmers, their suppliers," Woods
"And they just simply have conversations and invite them in the form of a sponsorship."
They were able to cut a big expense by not renting a large tent.
The restaurant already has one, Woods
noted, "and they gave it to us for free."
was also able to save money on the logistics of getting food and other supplies out to the island by tapping contributor Sysco of Northern New England, which recruited 25 volunteers and assigned them each to a chef.
hopes to do more of these dinners in the future by enlisting some of the chefs who are regulars at Taste
of the Nation
and bringing in new chefs to cover Taste
of the Nation
Chefs Andrew Taylor and Mike Wiley of Hugo's will host another "No Kid Hungry" dinner at Hugo's sometime in January, Woods said.
said he'd like to have Maine's event in November this year.
"I want to do the Great American Bake Sale of Maine for the entire month of November," Woods
"That's Thanksgiving month.