Open Table, the MetroWest charity dedicated to fighting hunger and building healthy communities, today announced that Chef Erin Harleman, owner of The Saucy Plate, a Wayland-based personal chef service in Metrowest Boston, was the winner of the cooking competition at its 2026 Chopped for Charity Gala (Chopped), which took place on Friday, May 1, at Nashawtuc Country Club in Concord,. More than 200 people took part in the event, which raised over $200,000 for Open Table and its programs.
Open Table is a 501(c)(3) established in 1989. The organization works to address hunger in the local community by providing healthy food in a welcoming environment while respecting the dignity and diversity of those served. Open Table provides “to go” meals distributed along with groceries and produce. They serve 21 communities, including Acton. Twenty-six Acton residents volunteered at least one shift in the last three months. In the past month, 101 Acton households (with a total of 321 people) came to the pantry for 335 visits.
Open Table Board Chair emerita Patty Chambers was honored at the event for her many years of dedication and commitment to Open Table’s mission. Open Table also recognized Middlesex Savings Bank as a valued partner in its mission.
Once again, television and radio personality Chef Joe Gatto served as the Master of Ceremonies. The judging panel included Judge Jason Jernigan, as well as Renee Magasanik of Sudbury and Tim Sutton of Boston, who bid for and won their positions at the start of the competition.
Chef Erin Harleman’s winning dish was a Shakshuka, a traditional Middle Eastern vegetarian entree that combined eggs, chickpeas, and vegetables in a cumin spiced sauce and also included the secret ingredients of chocolate and toasted pumpkin seed oil, which were provided by Debra’s Natural Gourmet. The dish was artfully plated with feta cheese and a slice of sourdough bread.
Chef Audley Mills served up a jerk-spiced salmon on cauliflower puree. The salmon was paired with a medley of flavorful, colorful vegetables that incorporated the secret ingredients, as well as orzo.
Chef Joubert Amazan created a salmon with a cream sauce entree. The fish was accompanied by a colorful assortment of vegetables. Seasoned white beans, that incorporated the secret ingredients, were plated alongside noodles to complete the offering.
This year’s Chopped for Charity featured online and silent auctions, as well as lively bidding for a variety of restaurant and in-home dinners prepared by both current and prior competition chefs. Guests enjoyed dinner and drinks from the Nashawtuc Country Club, and delicious desserts from Open Table’s head chef.
“Open Table’s Chopped for Charity Gala is a testament to the kind and generous community that we are a part of,” said Alexandra DePalo, executive director, Open Table. “This event comes at a time when food insecurity is at record levels in Massachusetts, and the people we serve are more vulnerable than ever. I want to thank each and every person who contributes to our mission to end hunger in our local community.”
Asked about the event, Acton Coffee owner Chris Powell said, “Open Table’s work has never been more crucial for Acton and the communities around us as food insecurity continues to rise. Meredith and I have been honored to support Open Table and Chopped for Charity for many years now, including serving on the host committee this year. The event is a critical component of their annual fundraising, and it is also an incredibly fun evening. We often run into friends, Acton neighbors, and local and state representatives at Chopped.”
