It was a late-winter fire that shut down Sean Guy’s Upper Fells Point restaurant Water for Chocolate. Doug Wetzel, the executive pastry chef at Gertrude’s, suffered liver and kidney failure while competing in a triathlon. It’s not unusual for chefs and restaurant owners to band together for charitable causes, but what impressed us was how quickly and effectively they sprang to action, no questions asked, for Guy and Wetzel. Guy’s supporters included Hot Tomatoes II and Bad Decisions, neighboring establishments that turned over their joints for fundraising evenings. Wetzel’s ralliers amounted to a who’s who of the Baltimore restaurant world, who converged on Gertrude’s for a DougStrong benefit evening. Happy endings, too: Water for Chocolate reopened in late May and Wetzel continues to recuperate nicely from his liver transplant.