The third annual Cooking Up A Cure in February was a delectable and educational event for over 350 attendees, who visited with 12 local chefs and enjoyed a variety of delicious and allergen-free bites. Each guest was assigned a food allergy upon arrival with the directions to consider how it would feel to be required to avoid dishes containing the allergenic food. The goal was to promote awareness of the seriousness of food allergies — without restricting any guests from enjoying the culinary options for the night.
Cooking Up A Cure raised over $185,000, which will continue to help support Texas Children’s Food Allergy Program, directed by Dr. Carla M. Davis. More than 8,000 patients were seen through the program in 2017, and the research being conducted there has resulted in tremendous progress toward mitigating the impact of food allergies — especially with peanut immunotherapy.
Supporters of Cooking Up A Cure also helped recruit Dr. Katherine Anagnostou as the Director of Food Immunotherapy and enhanced her work in the Oral Immunotherapy Clinic, which opened in January 2018.
Event chairs and assistant chairs Amy Holmes, Kelly Cubbage, Jodie Corson, Catherine Devine, Melanie Ringold, Shelley Iglesias and Kate Bialas
Launched in 2006, the Texas Children’s Food Allergy Program is focused on improving the quality of life for infants, children and adolescents with food allergies.
To accomplish this goal, we offer state-of-the-art therapeutic interventions, innovative clinical and laboratory research, community awareness and superior training, and education for physicians and other researchers in the field.
The Food Allergy program diagnoses, evaluates and treats children who are allergic to cow’s milk, egg, wheat, soy, fish, shellfish, peanuts and tree nuts, as well as food allergy-associated diseases such as asthma, allergic rhinitis, eczema and eosinophilic gastrointestinal diseases.