The trendy restaurant inside the Four Seasons Baltimore is paying homage to all things ’80s with a Breakfast Club Party on Friday, February 19 at 7 p.m. to benefit No Kid Hungry’s School Breakfast Program.

In keeping with the John Hughes-inspired concept, the event will highlight a full breakfast-for-dinner spread, bottomless mimosas, costume contests, a throwback-themed photo booth, and DJ Carl Jr. spinning all of the new wave classics.

Wit and Wisdom’s executive chef Zack Mills says that the restaurant wanted to throw another fundraiser as a follow-up to last spring’s “Chefs Behind Bars” cocktail competition, which brought seven local chefs together to benefit No Kid Hungry.

“One of the most important things for the health of our future is for children to grow and learn how to eat properly,” he says. “The fact that the city takes that seriously and that a lot of our regulars and guests consider it important makes it a nice thing to come back to.”

Mills’s menu for the party lists unique takes on classic brunch staples, including crab deviled eggs, fried chicken and waffle cones, Croque Madame sliders, Waldorf salad lettuce cups, mini quiches, and spice-poached shrimp with cocktail sauce. In addition, the event will feature the restaurant’s new create-your-own crepe station led by pastry chef Dyan Ng.

“A lot of chefs aren’t necessarily up that early, so for me, having breakfast for dinner is something fun and different,” Mills says.

A portion of all ticket proceeds will be directly donated to No Kid Hungry’s local breakfast initiative, which raises awareness about the benefits of children starting their day with a healthy meal, and has already helped more than 76,000 students in need.

“Too many kids in Baltimore face hunger, and we have to tackle that problem together, which is why events like this are so important,” says David Sloan, director of No Kid Hungry Maryland. “We’re making sure every child has access to a healthy school breakfast.”

Mills, a self-proclaimed ’80s child, says that in addition to seeing guests show up in costume and enjoy the theme, he’s excited to bring the community together for yet another food fundraiser.

“There are so many local charities throwing food events and, as chefs in this town, we’re very fortunate to get to do what we love while at the same time supporting such important causes,” he says. “It’s a testament to Baltimore’s food scene as a whole.”

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We’ll find out when seven of Charm City’s top toques go head-to-head for Chefs Behind Bars, a cocktail competition that gets underway on Wednesday, April 22.

Beginning at 5:30 p.m., the event coincides with the opening of the spectacular harbor-view patio area at Wit & Wisdom at the Four Seasons Hotel Baltimore.

In addition to Wit & Wisdom’s executive chef Zack Mills, Bryan Voltaggio of Aggio and Family Meal, Tim Dyson of Dooby’s, Mike Ransom of B & O Brasserie, Cyrus Keefer (formerly of Fork & Wrench), Chris Becker of Fleet Street Kitchen, and Sergio Vitale of Aldo’s Ristorante Italiano will shake up a storm (that is, unless you like your drink stirred and not shaken).

Do chefs know how to mix drinks? “We will see how it goes,” says Mills, laughing. “We’ll try to put our culinary spin on cocktails.”

As he gets ready to develop the cocktail that can be a contender, Mills will be hard at work refining his recipe all week. “I can’t speak for the other chefs, but I’ve put together a couple of ideas that are pretty tasty,” he says. “I’m looking at it from a culinary standpoint and trying to figure out what flavors go together. I cook a good bit with alcohol, so I think I’ll be okay.”

So far, Mills’s plan is to include pork as a culinary component in his drink. “I’m thinking along the lines of a pork-infused bourbon paired with the complimentary flavors of spring rhubarb and pink peppercorn,” he reveals.

Light bites, including sliders and tuna tartare, will also be on hand for grazing.

The event is a benefit for Share Our Strength’s No Kid Hungry Campaign, dedicated to ending childhood hunger.

Chefs Behind Bars has been held in Washington, D.C. for two years now. This will be the first event of its kind in Baltimore.

According to Share Our Strength, one in five children in the United States struggles with hunger, including 260,000 children in Maryland.

“The numbers are staggering,” says Mills. “We want to help out in any way we can.” Adds Maryland No Kid Hungry director David Sloan, “Our mantra is every kid, every meal, every day.”

Advance tickets for the event are $40 and $45 at the door.

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