The Grilled by the Bench team was comprised of (left to right) Oakland County Circuit Court Judge Mary Ellen Brennan, Macomb County Circuit Court Judge Matthew Switalski, and Wayne County Circuit Court Judge Lita Popke.
Judges win competition for the first time in 7 years
By Steve Thorpe
Legal News
Attorney Charlie Langton whipped up gourmet pizza on the grill, perhaps hoping to confuse the judges with such an unconventional strategy.
“This is gourmet pizza,” Langton said. “How many pizzas have cambozola and mozzarella cheeses, grilled onions and pears? And the pear pizza pairs well with wine. This one is totally unique and it will win. Competition? Bring it on!”
Asked which competitor from the bench made him nervous, he answered instantly.
“Judge Lita Popke. I don’t care if we lose to everyone else. I wanna get one more vote than Judge Popke. Then I will say it’s a win.”
Told of Langton’s desire to defeat her, Popke was scornful.
“Mr. Langton thinks he’s gonna win, but this is war and the judges are gonna take this one,” she said. “I’ve got Portuguese Garlic Shrimp Stuffed with Mango and Ginger Wrapped in Bacon served with Sangria. Anybody can make pizza.“
Popke’s confidence was apparently not misplaced because, for the first time ever, the judges won the live grill competition.
The 7th Annual Bench-Bar Culinary Challenge, where a team of three judges goes up against three lawyers in a live grilling cook-off for charity, was held this year on the evening of Thursday, June 12, at the Grosse Pointe Park home of Michigan Court of Appeals Judge Kirsten Frank Kelly.
The grill teams were Grilled By The Hour (the lawyers) versus Grilled from the Bench (the judges). The lawyer chefs this year were Randi Glanz with Sous Chef Kaveh Kashef, Charlie Langton with Sous Chef Lisa Langton, and Joseph Shannon with Sous Chef Amy Purcell. The judge chefs this year were Judge Lita Popke with Sous Chefs Judge Maria Oxholm and Judge Patricia Fresard, Judge Mary Ellen Brennan with Sous Chef Referee Mark Sherbow, and Judge Matt Switalski with Sous Chef Justice Bridget McCormack.
The appetizer competition was won by Kristen Pursley for her Pesto Dip. The dessert competition was won by Judge George Caram Steeh for his Rhubarb Custard.
Hostess Kelly was asked if she got drafted for the role, but she said it wasn’t necessary.
“I was an eager volunteer,” she said. “I’ve been part of this committee since its inception and I think it’s a great event for three awesome charities. All the money we raise goes to them with no overhead. I’m really hoping that this year we’ll hit the $100,000 mark. If we don’t, we’ll make it for sure next year.”
The charities aided by the event included Alternatives For Girls, which helps homeless and high-risk girls make good choices by avoiding violence and teen pregnancy, and Crossroads for Youth, which serves at-risk children and youth. The group has a campus that provides a safe place for these children to deal with what is happening in their lives. The group also donates to Women Lawyers Association of Michigan Foundation is used to provide scholarships to women law students.
Co-organizer Lavinia Biasell says that the committee that plans and runs the event is passionate and dedicated.
“We love it,” she said. “It’s pretty much the same women who have been doing this since the beginning. It’s all about the charities. We have no other agenda than raising money for them.”
The group has a Facebook page at www.facebook.com/BenchBarCulinaryChallenge.
One of the participants who had the farthest to travel was state Supreme Court Justice Bridget McCormack. She was serving bite-sized flank steak on a tray to guests and said the distance wouldn’t have kept her away.
“It’s a wonderful event for a great cause and I wouldn’t miss it,” she said.
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