Chefs Brian Potts, left, student Cody Price and Joel Palmer House owner Chris Czarnecki, right, work in the restaurant’s kitchen as they prepare for the SAFE fundraising auction.

Marcus Larson
News-Register

Dayton High School senior Cody Price, who is aiming for a career in the food world, has been working at the upscale Joel Palmer House for a year now.

After doing a job shadow there, he was hired as a “runner” — someone who delivers bread and water to diners. He soon moved into the kitchen, where he helps prepare and plate appetizers, soups, salads and desserts.

This week, he’s been doing something extra special as well: Helping to make one of the restaurant’s signature desserts for tonight’s fundraiser, a benefit for the Dayton SAFE alcohol- and drug-free graduation party.

The fundraiser, “Harvesting Treasure,” will include a silent auction featuring Price’s dessert and two dozen other goodies from restaurants and home cooks.

Bids can be entered at the event in the Dayton High School gym. Doors will open at 5 p.m. for the silent auction, for which bidding will close at 6:30.

The dinner — featuring beef brisket sandwiches, macaroni and cheese, Caesar salad and apple crisp at $6 per person — will be served from 5 to 6 p.m. Oral bidding and raffles will follow.

Price said he wanted to contribute to the event for several reasons.

For one thing, the SAFE party will be for his graduating class. For another, his mother, Mauri, is spearheading the fundraising.

And just as important are the chance to share his cooking skills and the opportunity to bring some attention to the restaurant.

“The people at the Joel Palmer House really care about the community,” he said. “They’re a big part of Dayton.”

Price will be working on the dessert with Chris Czarnecki, who is taking over the restaurant founded by his parents, Joe and Heidi Czarnecki. Heidi will help, as they will be making one of her recipes, Peanut Butter and Chocolate Tart.

The tart, a popular item with restaurant customers, features a dark chocolate base with peanuts, a filling of peanut butter whipped with cream cheese and a covering of chocolate ganache. “Oh, it’s really good,” Price said.

After he graduates next June, Price plans to stay with the Joel Palmer House for a while to gain more experience. Then, he may go to a culinary school or move to other restaurants for more training. Eventually he would like to go to Europe to work and study.

His training in Dayton has been invaluable, he said. “I get to work at a place that has amazing food,” he said.