Evolved Network's Awards at Gala Added Inspiration and Sentiment

Sebastian White Honored Chef Sarah Stegner, Restaurateur Jodi Fyfe

The Evolved Network fundraising event — The Evolved Network's Sebastian White Honored Chef Sarah Stegner (left) and restaurateur/caterer Jodi Fyfe at the organization's Oct. 21 fundraiser event. Photo by Bob Benenson

The setting and trappings were familiar for The Evolved Network's annual Eat and Evolve event, held to raise money for Chef Sebastian White's work to improve the lives of underprivileged youths through cooking lessons, food education and farm-to-table experiences.

The fundraiser was held on Monday (October 21) at eden restaurant, owned by Jodi Fyfe, a stalwart supporter of The Evolved Network who also owns The Paramount Group catering company. The packed rooms were surrounded by tables at which some of the Chicago area's leading chefs — most of them familiar from previous Eat and Evolves and other culinary philanthropic events — served up delicious bites.

But there was one big difference that created an additional level of uplift and sentiment to an event that already had much of both. Sebastian created two new awards named for the people he describes as his inspirations for creating The Evolved Network: his father, William White, and aunt Gwen Barjon, both of whom passed away in early 2020.

During a brief break in Monday's festivities, Sebastian first reflected on his aunt, an educator and master gardener who he describes as a second mother.

He said, "From the incredible hands-on learning she cultivated for elementary-age science to her personalized birthday cards to her beautiful gardens… At my elementary school, she led a movement that prioritized nature, sustainability, and it became a model for schools in the Dallas area [where Sebastian grew up]. Her talents were diverse, and all who had access to her genius benefited. Her projects always were embedded in building up the whole person with experience, creativity and possibility."

He said these values are reflected in the work of Chef Sarah Stegner, recipient of the first Gwen Barjon Award. Sarah, chef-owner of Prairie Grass Cafe in the Chicago suburb of Northbrook, is a leader in the area's chef philanthropy community. She learned about The Evolved Network early on and became its leading supporter, introducing Sebastian and his work to other chefs and advocates.

"Her strategic, creative and thoughtful insight and leadership has sparked so much of our growth and possibility," Sebastian said. "I won’t lie, sometimes it felt overwhelming attempting to execute all of the ideas that come through these discussions."

He continued, "Like my aunt, at the heart of it was bettering the world for all by getting her hands dirty, planting seeds of hope where no one thought a seed could grow, deeply caring about the little things, the impact of a personalized card, empowering others to use their creativity and innovative skills to open new doors of opportunity and possibility for themselves and others."

In the lead-up to the William White Award, Sebastian described how his father also look out and went the extra mile for others.

"'It is your job to give your children a better chance to succeed' was what my father told me about fatherhood… After he passed away, my brother would tell me stories about how many of his friends were having trouble at home and would come stay with them. I then reflected on the many summers I spent with him and there was one of his childhood friend’s children staying with us rent-free pursuing a graduate degree or internship in the area…," Sebastian related, adding, "I realize now that my father was creating a foundation, a way to take responsibility on the foundation he built and his efforts to empower others."

He then announced that he was presenting the William White Award to Jodi Fyfe, who has hosted all of the Eat and Evolve fundraisers and other events related to The Evolved Network. "She’s allowed us to use the foundation of her hard work as a space to dream. She done so much with grace, strategy and kindness that I personally will not be able to thank her fully…. ," Sebastian said. "I cannot think of one time she told us no and she always asked how she can support us."

The party then resumed. The photos below give a flavor for the delicious food and the culinary talents that made the event so successful.

Note: Local Food Forum earlier published an article on the brand new video that beautifully documents The Evolved Network's vision. Click the button below to access.

ACCESS THE EVOLVED NETWORK VIDEO

Sebastian White didn't just speak at the event. He served up his duck tarts with assistance from longtime Chicago chef Cleetus Friedman.

Those duck tarts.

Chef Sarah Stegner serving up...

.... her fall bean and vegetable soup.

Greg Wade, head baker and partner at Publican Quality Bread, served up incredible savory brioches with roast duck, a pureed butternut squash filling and brown butter pecan agrodolce.