Autumn Harvest Dinner

September 30, 2013

Dinner Sponsor: $15,000

Champion: $10,000

Patron: $5,000

Supporter: $2,500

Contributor: $1,000

Cocktails Only: $500

Gramercy Tavern

42 East 20th Street
New York City, New York

HOSTED BY
GRAMERCY TAVERN
42 E. 20TH STREET

MONDAY, SEPTEMBER 30, 2013
6:00 PM CHAMPAGNE RECEPTION
7:00 PM DINNER

 

GUEST SPEAKER: 
Steve Ells
Founder and Co-CEO, Chipotle Mexican Grill

The evening will also include a silent and live auction of luxury, epicurean, and travel packages.

FIVE-COURSE DINNER DONATED AND PREPARED BY FIVE CELEBRATED CHEFS:

Chef Michael Anthony
Gramercy Tavern | New York, NY

Chef Linton Hopkins
Restaurant Eugene, Holeman & Finch Public House | Atlanta, GA

Chef Stephanie Izard
Girl & The Goat and Little Goat Diner | Chicago, IL

Pastry Chef Mindy Segal
Hot Chocolate | Chicago, IL

Chef Marc Vetri
Alla Spina, Amis, Osteria, & VetriPhiladelphia, PA

 

EACH COURSE PAIRED WITH WINES CHOSEN BY RENOWNED SOMMELIERS:

Juliette Pope
Gramercy Tavern | New York City, NY

Steve Olson
aka Wine Geek | New York City, NY

Paul Grieco
Hearth and Terroir | New York City, NY
 

BREAD PROVIDED BY: Bien Cuit Bakery, Brooklyn, NY

THE 2013 AUTUMN HARVEST DINNER IS GENEROUSLY SPONSORED BY .

For More information, please contact:
Kim DiPalo, kdipalo@gramercytavern.com or 646-747-0616


 

 

Chef Michael Anthony
Gramercy Tavern
New York City, NY
Read Bio

 

 

 


 

Chef Linton Hopkins
Restaurant Eugene, Holeman & Finch Public House

Atlanta, GA
Read Bio

 

 

 

 

 

Chef Stepanie Izard
Girl & The Goat, Little Goat Diner
Chicago, IL
Read Bio

 

 

 

 

 

 

 

Pastry Chef Mindy Segal
Hot Chocolate
Chicago, IL
Read Bio

 

 

 

 

 

Chef Marc Vetri
Alla Spina, Amis, Osteria, & Vetri
Philadelphia, PA
Read Bio

 

 

 

 

 


Chef Michael Anthony

Michael Anthony grew up in Cincinnati, Ohio, and graduated from Indiana University with degrees in Business, French, and Japanese.  He embarked on his culinary career under the guidance of Shizuyo Shima in Tokyo, Japan. Mike fell in love with the simple, seasonal Japanese approach to food.

Mike moved to France in 1992 and spent five years training and working in several renowned kitchens.  Mike returned to the United States, working first in the kitchen of Restaurant Daniel and then as the Chef de Cuisine at March Restaurant.  Subsequently, Mike joined the team of Blue Hill as co-Chef of the Manhattan restaurant and later as the Executive Chef at Blue Hill Stone Barns.

In September 2006 Mike took the position of Executive Chef at Gramercy Tavern. In this role he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food.

Passionate about using ingredients that can be traced to their sources, Mike forges strong ties between the restaurant and local farmers.  He arranges visits to local farms for his staff so they can learn first-hand how and where the food they serve each day is grown.  Mike also invites outstanding local producers to Gramercy Tavern to share their knowledge with staff and guests through tastings and presentations.  The Main Dining Room and the Tavern menus highlight these relationships and Mike’s farm-fresh, thoughtful cuisine.

Mike was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appetit’s “Next Generation” in 2003.  Under Mike’s leadership, Blue Hill at Stone Barns received a three-star review in The New York Times, as well as a James Beard Foundation nomination for “Best New Restaurant” in 2005.  In 2007, The New York Times awarded Gramercy Tavern its second three-star review, and Time Out New York declared Mike “Best New Chef” in New York City.  In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant” and in 2012, Mike received the James Beard Award for “Best Chef: NYC”. In 2011, he was named Chef-Partner of Gramercy Tavern.

 


Chef Marc Vetri

Marc opened Vetri, his intimate fine-dining restaurant in the heart of Center City Philadelphia in 1998. His outstanding pastas, innovative flavor combinations and artful presentations captured diners' imaginations and propelled Marc to the forefront of culinary trends. February 2007, Marc opened Osteria just north of Center City at 640 North Broad Street. The much larger and more casual second restaurant is the perfect place for traditional Italian thin crust pizza, homemade pastas and wood grilled meats and fish. Osteria was nominated for “Best New Restaurant” in 2008 by James Beard Foundation.

In January 2010, Marc opened his third restaurant, Amis, located in Washington Square at 412 South 13th Street. Inspired by Rome’s neighborhood trattorias, this smaller but energetic restaurant specializes in small plates such as handcrafted pastas and house cured meats. In November 2010, Bon Appetit named Amis one of the top “10 Places for Pasta” in the country. Marc’s latest venture, Alla Spina, an Italian gastropub also located on North Broad Street, opened February 2012.

In all of the restaurants, Marc's flavors are simple yet pronounced. Freshness is his muse. He chooses the finest seasonal ingredients from local farm markets and premium purveyors around the US and Italy. He keeps cooking to a minimum and preparations straightforward. "Cooking is about finding high-quality, regional ingredients," he says, "then using the simplest techniques to convey their purity."

Marc’s is the author of Il Viaggio di Vetri (Ten Speed Press, Oct. 1, 2008) a collection of more than 125 of his most-requested dishes. The book tells the story of Marc’s culinary journey from Philadelphia to California to Italy to New York and finally, back to Philly to share the Italian cuisine he loves with the people in his hometown. His second cookbook, Rustic Italian Food (Ten Speed Press, Nov. 1, 2011), brought artisan cooking into home kitchens and was named one of the top cookbooks of 2011 by such outlets as Bon Appetit, St. Petersburg Times and The Huffington Post.

Marc is actively involved in many philanthropic causes. In 2009, Marc and his business partner, Jeff Benjamin, created the Vetri Foundation for Children. Its mission is to promote healthy living styles among at-risk youth. One of the foundation’s signature initiatives is its “Eatiquette” school lunch improvement program in which children experience the connection between healthy eating and healthy living. Marc and Jeff are also the founders of the “Great Chefs Event,” which brings together scores of the country’s greatest chefs to raise money and awareness for the pediatric cancer charity, Alex’s Lemonade Stand Foundation.

Marc lives in Philadelphia with his wife, Megan, and their three children. He enjoys spending Sundays cooking with his children and teaching them how to make pasta.


Pastry Chef Mindy Segal

Mindy Segal specializes in contemporary American cuisine, placing a modern twist on traditional classics. What makes her one of the best pastry chefs in America is her mastery of temperature, texture and taste. In a word, balance. Chef Segal refined her craft as pastry chef in some of the most prestigious kitchens in the country, with early professional positions stationing her at Spago, Gordon, Charlie Trotter’s, Ambria and MK.

Segal’s subtle combinations of hot and cold, crispy and smooth, salty and sweet raise her desserts to the level of perfection. But her desserts don’t come off as meticulous, manufactured or precious, but rather as heartfelt dishes of pure craftsmanship—a craftsmanship that is rooted in Midwestern wholesomeness and more importantly comfort. Eating one of Mindy’s desserts can transport you back to a fond childhood memory of sweetness that has been taken apart and somehow reassembled into something better.

Mindy’s restaurant, HotChocolate is the culmination of 25+ years of dedication to her craft and the passion she has for the entire culinary experience. The urban café is a marriage of contemporary sweet and savory food, inspired by seasonal, local ingredients. It features an innovative, ever-evolving menu presented with gracious, polished first-class service in a friendly, inviting atmosphere.

Segal was awarded the prestigious James Beard Foundation award for Outstanding Pastry Chef in the Country in 2012, and was nominated for this category five times prior in 2007, 2008, 2009, 2010 and 2011. She captured the Jean Banchet award for Best Celebrity Pastry Chef in Chicago and was named Pastry Chef of the Year by Chicago Magazine. In 2008, 2009 and 2010 she was recognized for her commitment to sustainability as guest chef for Outstanding in the Field. Segal was named Share Our Strength’s 2009 Chef of the Year for her dedication to Taste of the Nation, the country's premier culinary benefit dedicated to ending childhood hunger with events in more than 45 cities across the U.S. and Canada. She served as a national spokesperson for Whole Foods Market in 2010, an ambassador for the Wisconsin Milk Marketing Board and a spokesperson for the Idaho Potato Commission. Mindy has been called “Sugar Fiend of the Year” by Alan Richman of GQ and her Chicago restaurant, HotChocolate was named one of the best breakfast spots in the country in the William Sonoma Breakfasts Comforts Cookbook, as well as one of the best savory spots in the America by USA Today.

Most recently, Chef Segal appeared on The Today Show, The Martha Stewart Show, The Food Network, The Cooking Channel and First Look. Her work has been featured in O Magazine, GQ, Food & Wine, Travel + Leisure, CHOW.com, Bon Appétit, The New York Times, The Wall Street Journal and The Washington Post.

 


Chef Linton Hopkins

Linton Hopkins is executive chef and owner of Restaurant Eugene in Atlanta, which he runs with his wife Gina. The recipient of the 2012 James Beard Award for "Best Chef: Southeast," Hopkins is committed to celebrating the rich bounty of Georgia farms through his meticulous house-­‐made preparations of naturally raised meats and local produce as well as highlighting seafood from the nearby Gulf and Georgia coastlines.

Hopkins, a fourth-­‐generation Atlanta resident, took his first restaurant job at a catering company at age 15, and continued working in kitchens through college. After earning an anthropology degree from Emory University, Hopkins was on track to attend medical school, but switched gears and opted to pursue his passion for cooking at the Culinary Institute of America in Hyde Park, New York.

While in culinary school, Hopkins completed an externship at Mr. B’s Bistro in New Orleans working under chef Gerard Maras. After graduating in 1995, he sharpened his skills at The Grill Room at the Windsor Court Hotel in New Orleans as sous chef and eventually worked his way up to saucier. He later relocated to DC Coast, a seafood restaurant in Washington, D.C., where he met his wife, Gina, who worked in the front-­‐of-­‐house. In 2004, the Atlanta native returned to his hometown to open Restaurant Eugene, named after his grandfather. Hopkins has since been named a “Best New Chef” by Food & Wine magazine.

In 2008, Hopkins expanded his operations with Holeman & Finch Public House and H&F Bread Co. The newest endeavor, H&F Bottle Shop, a retail wine and spirits market, opened in 2011. In addition, Hopkins founded the Peachtree Road Farmers Market with his wife and is a member of the Georgia Organics Chef Advisory Committee, Atlanta Local Foods Initiative, Atlanta Public Schools District Wellness Council and the Southern Foodways Alliance.



Chef Stephanie Izard

 Stephanie Izard, Food & Wine “Best New Chef” and James Beard Award nominee, is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat. A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by many high-profile publications. Izard is a graduate of the University of Michigan and the Scottsdale Culinary Institute and has worked in some of the most respected kitchens in Chicago including La Tache, Spring and Vong. She previously owned the highly-acclaimed restaurant Scylla, which she sold just prior to appearing on and winning season four of Bravo’s “Top Chef.”  Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). Izard also has a newly launched product line called "The Flavor, By Stephanie Izard," consisting of sauces and rubs. To learn more about Izard visit www.stephanieizard.com or follow her on Twitter @StephAndTheGoat.

 

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