Grit & Game for Vets slated March 18 at PBR

Grit & Game for Vets slated March 18 at PBR

Chris Sherrill, Executive Chef at the Flora-Bama Yacht Club, and Brody Olive, Executive Chef at Perdido Beach Resort, have organized the wildest cook-off ever to raise funds for Hunting for Healing, a locally based charity whose mission is to foster communication between service disabled veterans and their spouses through hunting, fishing, and outdoor excursions. The Grit & Game fundraiser will be held March 18 from 6-11 p.m. at Perdido Beach Resort in Orange Beach. Tickets are $100 per person, $175 per couple and $1,000 for a table of eight. For tickets or event info, call 251-981-9811 or visit perdidobeachresort.com.
Following dinner, attendees will be inspired by stories of heroism and resilience from former service members Omar Avila, a retired soldier, burn survivor, amputee, and current world record holder for the World Association of Bench and Deadlift, Jeff Kyle, a former Marine, philanthropist, and brother to Chris Kyle, Tosh Carrington, a retired Navy SEAL sniper and amputee and Joe DesLauriers, a retired Air Force EOD Technician and triple amputee.
Lacz’s true account of his 2006 deployment with SEAL Team Three’s Charlie Platoon was published in July 2016. The Last Punisher tells the gripping story of a young SEAL’s first deployment to a combat zone. Kevin also worked as the SEAL Technical Advisor and played himself in the Oscar nominated 2014 film ‘American Sniper.’ The time he spent working alongside the film’s subject, Chris Kyle, made him a valuable asset to the film’s cast and crew.
Chris Sherrill knew at an early age that he wanted to cook. All throughout his time in Boy Scouts he honed his campfire and wild game cooking skills. In 1995 Chris entered The National High School Recipe contest sponsored by Johnson & Wales University. Chris’ dish of Fruit Stuffed Quail with Orange Cranberry Sauce was Alabama’s winning recipe and earned him a scholarship to Johnson & Wales University in Charleston, SC.
Chris was selected to cook for the 2012 Olympics in London where he and a team of chef’s from the Gulf Coast brought the rich tradition from that area to London to cook for American Olympians and their families. In 2015 He represented The Flora-Bama Yacht Club at the World Food Championship where he finished 3rd.
Chef Brody Olive also attended Johnson and Wales where he learned the culinary fundamentals. He began his career at Ocean Restaurant in Birmingham as the Sous Chef, studying under the owner and well known Chef George Reis. Ocean achieved many honors during Brody’s tenure, including the AAA Four Diamond Award and Five Stars by Birmingham News. Brody then assisted with the opening of Ocean’s sister restaurant, 26, known for its funky South Beach atmosphere and eclectic menu.
Prior to joining Voyagers at Perdido Beach Resort, Chef Olive had built a great reputation for his development of creative offerings at some of the premier restaurant venues in the Orange Beach and Gulf Shores area. He initially moved to the Gulf Coast to open Villaggio Grille.