The College Station school district raised more than $60,000 at its "50 Men Who Can Cook," an April 11 event at the Brazos County Exposition Complex in Bryan.

More than 400 guests attended the fundraiser, which featured dishes prepared by local celebrities.

Tickets for "50 Men Who Can Cook" were $40. The money raised will be used to support grants and scholarships for College Station school district staff members.

Chefs were R.B. Alley, Fabio Avila, Mike Ball, Gary Blair, Jon Boaz, Marty Cangelose, Eddie Coulson, Brad Corrier, John Crockett, Scott Delucia, Carl Dethloff, Frank Dickey, Keith Ellis, Chuck Ellison, Ken Fogle, Jerry Fox, Ron Fox, Porter Garner, G. Guerrieri, Oliver Hadnot, Steve Harper, Jeff Harris, Kyle Hawthorne, Kelly Hester, Royce Hickman, Ken Hutchens, Larry Johnson, Chad Jones, Chris Kirk, David Kitchens, Curt Mackey, Mike Martindale, Fain McDougal, Cal McNeill, Joel Mitchell, Tim Pavlas, Ben Petty, Nick Reeves, John Richard, Clay Riebe, Steve Rodgers, Vic Schaefer, Doug Slack, Keith Slaughter, Dave Stevenson, Harold Strong, Lance Teinert, Tom Turbiville, Ben Welch, Ben White, Bobby Williamson, Stephen Wright and Mark Ybarra.

Citibank was a major sponsor of the event.

The Nutrition 304 class at Texas A&M University held a Reveille in the Spring dinner on April 10 at the University Club in Rudder Tower.

The event raised $2,900 toward the Mid-East Texas Dietetic Association, a local group composed of registered dietitians.

The association annually provides a scholarship to a nutrition student from Texas A&M from the department of nutrition and food science at Texas A&M through the Texas Dietetic Association Foundation.

Last year, the $500 scholarship went to Courtney McNamara, a then-senior who is using the scholarship money at the Michael E. DeBakey Veterans Administration Combined MS Degree-Dietetic Internship, through which she is obtaining a master's degree in nutrition and qualifying to become a registered dietitian.

The dinner carried out a spring theme through the use of flowers and spring colors.

With the help of University Club chef Peter Rosenberg and his staff, the students created and served 48 guests a meal that included pan-seared breast of chicken, new potatoes and a vegetable medley. Dessert was layered chocolate amaretto wafers with raspberry sauce, vanilla cream and seasonal berries.

Tickets for the event were $50. Glazier Food Co., Scarmardo Produce and other local businesses supported the event with donations.

• Send information about your club's recent achievements and events to Heather Lee at heather.lee@theeagle.com. Or call her at 254-760-0665. Submission deadline for the following Sunday's edition: 5 p.m. Mondays.

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