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Men Who Cook


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The Hingham Community Center was packed Saturday night. The annual Men Who Cook for Women Who Wine attracted people from all parts of the Hi-Line. People dined on some fine barbecue, Mexican food and tasty, unique dishes. They topped it off with some of the best desserts you will find in the area. This event is a special occasion when men get a chance to show their culinary skills, and Hi-Line residents get a chance to donate to a good cause. This was the fourth year for the feast. In the past, money went toward the construction of the Hi-Line Sletten Cancer Center adjacent to Northern Montana Hospital. With that project off the ground, the money this year went to a program that will help people who have to go out of town for medical care. People who need assistance paying for food, lodging and travel expenses will be able to dip into this fund. Each of the chefs had their own story — and their own recipe. "Mine is easier than most," said Mark Peterson, as he handed out slices of this homemade bread to the people lined up in front of his table. "This is my first time" he said. "They asked me, and it's a good cause." Larry Johnson's double-lemon cheese case was popular, but the buzz was his "sex in a pan." The delicacy included a chocolate crust, cream cheese and lots of other sugary contents that diners were excited about. "It is not Weight Watcherapproved," laughed Johnson, a Kremlin resident. Johnson, a chef for 15 years, is a veteran of all four Men Who Cook events. "I love it," he said. Brothers Darby and Deven Donoven said their chicken soup got "great reviews" from the crowd. For people with the desire for something a bit hotter, they offered Cajun gumbo, a delicacy Deven, a MASU culinary graduate, learned while he was in Baton Rouge. The brothers said their mother, one of the founders of the benefit, "convinced" them to take part. "Convinced is the key word," laughed Darby. Jacob Lorang of Havre handed out jerk shrimp during his first appearance at the benefit. He was convinced to help the fundraising cause by a friend, Greg Bailey. Lorang calls himself a parttime chef. He doesn't do all the cooking at home, but pitches in "for special occasions." This was Bill Rathbun's first time at the event. "It's a good cause," he said and figures his meatballs were a hit. "I went through more than 200 toothpicks, he said. Nolan Preeshl is a frequent winner at the benefit. Now a student at Montana State University, he came home from Bozeman to take part in the benefit, treating people to the desserts he learned to make while he was in 4-H. Folks had a choice of a cheesecake made out of white chocolate, dark chocolate and peanutbutter; a cheesecake made of white and dark chocolate or a simple white chocolate cheesecake. Enjoying the treat was Jan Donoven, who promised to vote for Preeshl as her favorite chef. "I was his first-grade teacher," she said.


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