
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, November 1, 1995                   TAG: 9511010025
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: ALMENA HUGHES
DATELINE:                                 LENGTH: Medium

`CARVE-OFF' FOR CHARITY

Whether or not three well-known local chefs will cut up remains to be seen. For sure, though, Mark McDermott of the Roanoke Marriott, Ashley Smoke of the Radisson Patrick Henry Hotel and Wayne Knowles of Hotel Roanoke are expected to carve up a storm as they compete in a turkey carve-off to help raise food for the Rescue Mission of Roanoke.

Rescue Mission Director of Development Joy Sylvester-Johnson said the event at 10 a.m. Thursday in the mission's dining room will determine which chef can carve the most meat off a turkey in five minutes; who can carve the most 1/4-inch turkey slices in one minute; and who has the best carving techniques and presentation.

Roanoke City Special Events Department's Laban Johnson - known for cutting up in the kitchen during his public broadcast TV show, ``Cookin' Cheap'' - will judge.

The chefs' only rewards will be the fun and hopefully lots of cheers, Sylvester-Johnson said. That's one reason why she'd like to have a good turnout. The other reason is that the public's support can help the mission stretch its food budget.

The manufacturers of Honeysuckle White turkeys have already donated 100 turkeys to the rescue mission, which will enable it to feed approximately 600 people on Thanksgiving. For each additional Honeysuckle White hang tag turned in to the mission by general consumers between now and Nov. 22, Honeysuckle White will donate an additional pound of turkey.

``At that rate, it will only take 10 or 15 tags to get another free turkey,'' Sylvester-Johnson said. ``It's important for the public and merchants to understand how important donations are to us. Because of donations, we are able to serve meals for about 9 cents a plate.''

The carve off - and cutting up, if any - is free and open to the general public. Lunch, including sliced-turkey, will be served at 11:30 a.m. For additional information, call 343-7227.

by CNB