Tickets Now Available

ABOUT THE EVENT

This first annual, exclusive event brings together 230 guests for a unique culinary experience presented by 5 all-star chefs and our catering partner. The evening features a festive cocktail hour with food by Chef Joshua Smith of New England Charcuterie followed by a seated dinner, during which each chef will serve a custom dinner to two tables only. A personal keynote by restaurateur and Culinary Board Member Christopher Myers, who will share his personal story with hunger, and his path into high-end hospitality in Los Angeles, New York, and Boston, as well as his work in philanthropy, will ground the evening's remarks. A live auction will complement the delicious dinner and wine pairings, all to benefit Lovin' Spoonfuls.

This event is strictly 21 plus. By attending, all attendees consent to being photographed.



OUR CELEBRITY CHEFS

Karen Akunowicz, 2018 James Beard Winner: Northeast

Fox & The Knife


Jamie Bissonnette, 2014 James Beard Winner: Northeast

Toro Boston, Toro NYC, Toro Bangkok, Toro Dubai, Coppa, Little Donkey

Culinary Board Member


Joanne Chang, 2016 James Beard Winner: Outstanding Baker

Myers & Chang, Flour Bakery

Culinary Board Member


Tracy Chang, Co-Founder of Guchi's Midnight Ramen, Harvard Teaching Fellow

Pagu


Brian Young, Top Chef Season 16 Competitor

The Emory


COCKTAIL HOUR

Joshua Smith

New England Charcuterie

MENUS

Karen Akunowicz

Bietola & Burrata

Walnut vinaigrette, crispy shallots, Aleppo


Anatra all'Alluceletto

Crispy duck, cannellini beans, nduja


Vanilla Bean Panna Cotta

Passion fruit curd, orange sugar cookies


Jamie Bissonnette

Celery, colutura & parmesan Salad


Braised beef short rib with cauliflower, mint, miso


Chocolate cremeaux, almond crumble, cherries


Joanne Chang

Thinly sliced zucchini layered with mint and feta sliced and garnished with herbed Soom tahini, leeks melted in butter, and olivade


Sous vide chicken ballotine served with a puree of blanched almonds, sherry vinegar and green grapes. Garnished with a warm smoked farro salad of asparagus, snap peas, shaved red radish and watercress.


Raspberry cheesecake with raspberry coulis, whipped cream and graham cracker crumbs


Tracy Chang

Salmon sashimi with cucumber, cubanelle, lime


Beef stew with miso, carrot, onion, mushroom, kabocha


Spanish olive oil cake with orange, chantilly, flambée fruit, PAGU granola


Brian Young

Lobster Wedge

Butter Poached Lobster | Pork Belly Riblet | Iceberg Lettuce | Buttermilk + Lobster Roe Vinaigrette


Roasted Beef Shank

Bone Marrow Grilled Country Bread | Charred Ramps |

Suet Fried New Potatoes | Bordelaise | Mushroom Jam


Fennel Pollen Pizzelle

Green Strawberry Gelato | Sicilian Pistachio | Smoked Olive Oil Crumble


Please note all menus are subject to change. 

ABOUT LOVIN' SPOONFULS

Lovin' Spoonfuls is dedicated to facilitating the rescue and distribution of healthy, fresh food that would otherwise be discarded. We work to efficiently deliver this food directly to the community organizations and resources where it can have the greatest impact. We are committed to addressing the health, environmental, and economic impact that food waste has on our community.

Every week Lovin' Spoonfuls rescues and delivers more than 65,000 pounds of healthy, fresh food that feeds more than 30,000 food insecure people.

Please visit our Events page for information on our programming throughout the year. We are looking forward to many firsts in 2019 and appreciate your support!

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SPONSORS

SPONSORSHIP

Creative sponsorship opportunities are available! Please contact Liz@lovinspoonfulsinc.org to discuss how your company can get involved and promoted as a part of this event.

Hosted By

Lovin' Spoonfuls

Location

Drydock Hall, 19 Drydock Avenue, Innovation & Design Building Boston

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