On Wednesday, January 23, 2017, The Leukemia & Lymphoma Society Eastern Pennsylvania Chapter (LLS) hosted a party for their top-level donors and high-level volunteers at at Flemings Prime Steakhouse in Radnor to kick off their Mercedes-Benz Raffle.

Attendees enjoyed lite bites and an open bar while discussing the upcoming 4th Annual Red & White Ball.

Ellen Rubesin , Executive Director Leukemia and Lymphoma Society – ‎The Leukemia & Lymphoma Society and Francis X. Gallagher, ‎CEO of Global Traveler Magazine and TrazeeTravel.com

Kris Burns

With the young professionals community representing the next generation of leaders to take up the fight to end breast cancer, Komen Philadelphia is taking specific steps to bring them into the breast cancer community of activists now. Aside from cultivating new leaders, the organization works to bring young professionals into the movement because it is important to them… that is, they not only have mothers, aunts and sisters who have been diagnosed by this disease, but at this stage in their lives their peers are being diagnosed as well.

Here are the basics of the Happy Hour for the Komen Philadelphia Young Professionals community:

• When: Thursday, February 16 from 5:30-7:30 p.m.
• Where: Rarest at the aka Washington Square, 834 Chestnut Street, Philadelphia
• Newly opened in November, Rarest has already been named one of the hottest bars in Philadelphia by Zagat. Moreover, it’s executive chef is a winner from CNBC’s Restaurant Startup
• What: Happy hour + Race for the Cure registration rally
• Special: $25 donation to Komen Philadelphia includes: entrée into the event, appetizers, beer and wine and one adult registration for the 2017 Komen Philadelphia Race for the Cure (typically a $30 fee)
• All $25 donations and Race signup will be made at the door and every penny benefits the lifesaving work of Komen Philadelphia as well as breast cancer research.
• 
• Website page: https://komenphiladelphia.org/events/young-professionals-mixer-at-rarest/

Wingbowl: Follow the Wings From P.J. Whelihan’s Pub To The Winner Pictorial

Good Tuesday. Oh I should have written this yesterday, but I had a chance to shoot the film set Untouchables with Kevin Hart and Bryan Cranston. Great guys, best film set ever, so friendly. So glad to have a film back in town. Over the week I will share photos from the shoot, and head to another set this week for more stories. In the meantime, today I have this fun story. Originally I was going to forego the Wing Bowl this year as it’s a tough event because of the hours and vomit hazards. But P.J. Whelihan’s Pub approached me about a fun angle, following the wings. I always wondered about those wings …

Friday morning I got up early to photograph the Wing Bowl, specifically how the wings are made for the Wing Bowl. I knew they were by P.J. Whelihan’s Pub, but I always thought it was done at the Wells Fargo. BTW I love their wings, I was excited by the prospect of having a few myself.

About 1AM the process of cooking 10,000 wings begins with Chef Terry Baily, Assistant Corp Chef at P.J. Whelihan’s Pub and Chef Rich Fredrick, Corporate Chef and Culinary Director at P.J. Whelihan’s Pub doing what they’ve been doing for 10 years, preparing the never frozen, honey/mild sauce wings; the same great recipe they serve at their restaurant ,

but much smaller wings were used for the contest

so no judging them by their size. After the 10,000 wings were prepared, they’re prepared to go to the Wells Fargo Center for the
Wing Bowl.

I had run into Allie Volpe, who was on an assignment for Thrillist, with Gab Bonghi (not pictured) at P.J. Whelihan’s. I gave them a ride to
Well’s Fargo, with this sweet girl Sarah Segal-Lazar , from Canada, who came down as she’s doing a documentary on competitive eaters. Anywho, we stopped at a Wawa on our way to share the joys with Sarah. While there we met other people on the way to the Wing Bowl.

As well as a contestant, who showed us his float for the promenade.

Then we arrived as the set up continued

Gab Bonghi getting a close up and personal backstage at the Wells Fargo center.  The wings get sauced about an hour and a half before the contest begins, at 6ish AM. They go through about 10 gallons of sauce.
You have to read the piece that Allie wrote, and Gab shot, about the best food
served in strip bars – (Best Strip Club Food)

At about 8AM, the devouring of P.J. Whelihan’s 10,000 chicken wings gets going.

To the delight of the audience

The whole Wing prepping, serving operation is over seen by Jim Fris, Chief Operating Officer, P.J. Whelihan’s

and the executive chefs from the eatery, who set up the wing distribution right on the stage near the eaters

The gals from P.J. Whelihan’s serve wings to the “Wingettes”

Who then place it in front of the contestants

who then inspire them and cheer them on

These guys crack me up – “Beads 4 Boobs”

I have no words. I saw Santa there as well.

Coolio is performed “Gangsta’s Paradise”

Then like a true gangsta, left with a cheerleaders dancer

There was an engagement and the ring was donated by Steven Singer Jewelers

There was a Wingette contest where the best Wingette won $5ks from Steven Singer Jewelers

The crew from  P.J. Whelihan’s Pub and Restaurant

Notorious B.O.B. (aka 50-year-old Bob Shoudt) took the top prize, consuming P.J. Whelihan’s Pub and Restaurant, Buffalo Wings 409 wings.

See you next year, maybe. In the meantime check out additional photos in my
Metro Philly column