University of South Alabama, Office of Public Relations
January 6, 2010
Contact: Jennifer Z. Ekman, Office of Public Relations, (251) 460-6360

USAMCI Benefits from Fundraiser at BaySide Dinners
Chef Kevin Brooks
Chef Kevin Brooks

The University of South Alabama Mitchell Cancer Institute has been selected as the recipient of charitable giving from BaySide Dinners, a meal-assembly business at the corner of University Boulevard and Cottage Hill Road. Recently, owner Robin Lea provided a dinner for 13 guests of Butch and Marguerite Dillion. The Dillions had won the dinner from BaySide during a silent auction celebrating BaySide’s one-year anniversary. The proceeds from the auction went to the USAMCI. The Dillions and their guests enjoyed a dinner prepared by Lea and her chef Kevin Brooks, former owner and chef of Blu Bistro. Brooks prepared thinly sliced pork loin in Creole mustard bourbon cream sauce, butternut squash and pecans, green beans almondine, and baked apples. He also provided a cooking demonstration for the group. Lea prepared the dessert, a pumpkin soufflé.


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