Making meals — and a difference at Boston Chefs for Gun Safety dinner

Lindsay Tierney

Boston chefs are joining together to raise awareness and money for gun safety.

The Table at Season to Taste’s chef Carl Dooley will host the first ever Boston Chefs for Gun Safety dinner on Sept. 17 at Wright-Locke Farm in Winchester.

Dooley, a “Top Chef” alum, began to develop the idea following the February shooting at Marjory Stoneman Douglas High School in Parkland, Fla. The day after the massacre, The Table donated the night’s earnings to Moms Demand Action, a move that began Dooley’s relationship with the organization. The Massachusetts chapter of Moms Demand Action, as well as the Survivors Network, will provide guest speakers for the event.

While all proceeds from Boston Chefs for Gun Safety will go to Everytown for Gun Safety, Dooley also hopes that the night will foster important discussions, since “these conversations usually happen in the wake of these terrible events, and part of this was the idea that you can have these conversations when the events aren’t happening.”

Dooley said his children — he has a daughter and another child on the way — inspired him to action, as well as his family’s background in the military, as police officers, and with recreational hunting. “So guns are something I’ve always had respect for.”

Dooley will be joined by The Table pastry chef Mary Edinger, as well as restaurant chefs Alex Saenz of BISq, Cassie Piuma of Sarma, David Bazirgan of Bambara, and Lydia Reichert of Sycamore.

While the menu hasn’t been decided yet, canapés and four courses containing flavors from around the world will be served. Dooley said that there will also be a focus on New England produce, since September is one of the best times to eat summer vegetables, and that he’s “creating something that is kind of a celebration of September here in New England.” There will be wine paired with dinner, as well as other beverages to be enjoyed while walking around the farm and listening to music.

“I think it’s our very, very little way as a restaurant to help out a greater cause with doing what we do best, which is make awesome food,” Dooley said.

LILLIAN BROWN