Social Seens... Photography by Gram and Noraa
PARC’s Top Chefs
At the Top Chefs annual fundraiser to benefit the programs at PARC in St. Petersburg, guests enjoyed items such as
Truffled Lobster Mac and Cheese and Spicy Tuna Tartare from Guppy’s on the Beach Seafood Grille & Bar in Indian Rocks Beach,
along with Ahi Tuna Nachos with avocado puree, pico de gallo, curry mango relish and eel sauce created by Chef Bobby Shirley
of Clear Sky on Cleveland in Clearwater. PARC clients who are interested in the culinary arts assisted the chefs. News Channel 8’s
Jenn Holloway was mistress of ceremonies for this popular fundraiser.
168 TAMPA BAY MAGAZINE | SEPTEMBER/OCTOBER 2017
Laurie Stogniew, who once again chaired
this fundraiser, was congratulated by her
husband Lon Johnson on its success.
Gabe Higgins and his wife Karen, the
president of PARC, welcomed guests to
this popular event.
Raul Perera, the chairman of the board at
PARC (Providing Advocacy and Recognizing
Capabilities), was pleased with this
sold-out fundraiser.
Katie Cianciolo thanked Jared Leal
for giving each guest a bottle of olive oil
or balsamic vinegar from his new
Vine and Grind store.
Nancy McKibben and her fiancé
Dan Shouvlin of the Clear Sky and Frenchy’s
restaurant chains were pleased to help
support PARC.
John and Andrea Kanne helped sponsor
the Top Chefs fundraiser through their
company Pavimento Inc.