Mar 24, 2006 By Jean Lohr For The 3 min read

When life handed Chef Joe Carei some lemons, he made lemonade. In May 2002, when Carei, the owner of Caileigh’s Restaurant in the historic Barton-Grey home in downtown Uniontown, was facing colon cancer treatment, he could think of little but the fate of his business.

“How was I going to keep the restaurant going?” he asked himself. “How can I keep the doors open?”

With post-surgical chemotherapy and radiation on the medical horizon, Carei had an idea. He asked area business people to become chef for a day.

“I invited ‘local celebrities’ to cook for me,” he said. “And they all came through.

“There was a former Steeler, judges, attorneys, a former mayor, a theater director and a minister – all pitching in,” Carei said.

Even the chef from Nemacolin gave Carei a hand.

The idea caught on and became a fund-raiser for individuals who needed financial help facing the complexities of colon cancer and the devastation of such a diagnosis.

In 2004, facing logistical problems, “We took a year off and retooled it,” said Carei. “That’s when we teamed up with the Colon Cancer Alliance.”

The rest is history.

The Uniontown County Club will be bustling for the second annual “Chef Joe’s Celebrity Chef Classic” to benefit the Colon Cancer Alliance at 6 p.m. Thursday, March 30.

“Last year we invited 23 ‘celebrity chefs,’ and none of them asked for any help … which is good,” said Carei, with a laugh. This year 25 (or more) chefs will be creating the culinary feast. They provide everything – the product, the menu and the preparations.”

Using last year’s event as a guide, the “strolling buffet” will feature a smorgasbord of everything from duck pizza, quiche, stuffed eggplant and a pasta station to ethnic food and a wide variety of desserts.

“It’s incredible to see the types of food that are prepared,” said Carei, who is Fayette County coordinator of the national Colon Cancer Alliance organization.

Though they have 500 tickets to sell, Carei admits he doesn’t know what they would do if they sold out.

“That’s a nice problem to think about, though,” he said. “Last year we served 75 and made $10,000. This year we are hoping for 100 or so. We’re aiming for $15,000, and I don’t think that’s an issue.”

Carei often thinks back to his diagnosis and treatment in 2002 admitting the time was difficult for him and his family.

“Colon cancer is the most preventable cancer there is,” he said.

He feels his young age, his family and his community helped him survive.

“When I was sick the whole community rallied around. It was really unbelievable,” said Carei, who is originally from New Jersey. “Now it’s my turn to give back,” he said, adding, “We are all one person away from knowing someone with colon cancer.”

He knows that research, public awareness and early detection of the disease are essential.

“With colon cancer there are symptoms … It interferes with your life,” he said.

“There might be bleeding or irregular bowels,” he continued. “You have to get it checked out.”

Carei stressed that colon health should become as routine as your annual physical by age 50 (45 for black Americans).

If there are hereditary factors or symptoms, listen to your doctor.

As for preventive medicine, follow your mother’s advice and “eat your vegetables,” Carei said.

“Leafy greens and brightly colored vegetables are the key,” he added.

For more information about “Chef Joe’s Celebrity Chef Classic” or to purchase tickets for the event, call Caileigh’s restaurant at 724-437-9463. To learnabout the Colon Cancer Alliance, visit the Web site at www.ccalliance.org/sitemap/index.html.