The first annual Cows ‘n Cabs, a food and wine fundraising event, is in the history books, and from what I could see, it was a rousing success.

The event, spearheaded by John Rivers of 4Rivers Smokehouse, raised money for Coalition for the Homeless, Community Outreach and the Winter Park Y Scholarship Fund. It was held Saturday under a large and spacious temporary pavilion constructed in the West Meadow of Winter Park’s Central Park, an ideal set-up. An impressive roster of local chefs were cooking up some tasty tidbits for attendees. Despite the name, there was more than beef and red wine available.

One of the more fun booths was Rivers’ own, in which he paired with the Meat House to construct “30 Feet of Delicious Meat,” 10 yards of shish kabob that Rivers hoped would put him in the book of world records to satisfy a dream of his daughter’s. He had read that the previous record was 28 feet, so he figured he had it beaten easily. Unfortunately, someone else in the meantime bested Rivers’ attempt — tenfold. But it was still fun. And delicious, too.

Among the chefs participating were Matt Wall-Iannarelli (Citrus), Chico Mendonca (Cocina 214), Kevin Fonzo (K), Matt Cargo (Prato), Hari Pulapaka (Cress), Gregory Richie (Emeril’s Tchoup Chop), Alex T. Brugger (Finesse) and Steve Saelg (The Crooked Spoon).

Guests were decked out in cowboy attire, a country-western band played from a stage at one end of the pavilion, and Food Network host Adam Gertler served as the emcee.

For a first-time event, everything was well organized and seemed to run smoothly. Can’t wait for the second annual Cows ‘n Cabs.

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