Available for Purchase
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 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.
SPONSORS
OUR CELEBRITY CHEFS
Karen Akunowicz, 2018 James Beard Winner: Northeast - SOLD OUT
Jamie Bissonnette, 2014 James Beard Winner: Northeast - SOLD OUT
Toro Boston, Toro NYC, Toro Bangkok, Toro Dubai, Coppa, Little Donkey
Culinary Board Member
Joanne Chang, 2016 James Beard Winner: Outstanding Baker
Culinary Board Member
Tracy Chang, Co-Founder of Guchi's Midnight Ramen, Harvard Teaching Fellow
Brian Young, Top Chef Season 16 Competitor
The Emory
COCKTAIL HOUR
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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SPONSORSHIP
Creative sponsorship opportunities are available! Please contact [email protected] to discuss how your company can get involved and promoted as a part of this event.
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