Autumn Harvest Dinner

September 29, 2014

Dinner Sponsor: $15,000

Champion: $10,000

Patron: $5,000

Supporter: $2,500

Contributor: $1,000

Cocktails Only: $500

North End Grill

104 North End Ave
New York City, New York

21ST ANNUAL AUTUMN HARVEST DINNER HOSTED BY 
NORTH END GRILL
104 NORTH END AVENUE, NEW YORK CITY, NY 10282

MONDAY, SEPTEMBER 29, 2014
6:00 P.M. - CHAMPAGNE RECEPTION
7:00 P.M. - DINNER

FIVE-COURSE DINNER DONATED AND PREPARED BY THESE CELEBRATED CULINARY GREATS:

THE CHEFS
Joanne Chang Flour Bakery, Boston
Ashley Christensen | Poole’s, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee, Raleigh
Jeremy Fox | Rustic Canyon, Los Angeles
John Karangis Union Square Events, New York City
Eric Korsh North End Grill, New York City
Donald Link | Butcher, Pêche, Cochon, Herbsaint, Calcasieu, New Orleans
Tracy Obolsky North End Grill, New York City

THE SOMMELIERS
Michaël Engelmann, MS | The Modern, New York City
John Ragan, MS | Union Square Hospitality Group, New York City
Sabato Sagaria, MS | Union Square Hospitality Group, New York City
Mia Van De Water | North End Grill, New York City

THE EVENING WILL ALSO INCLUDE A SILENT AND LIVE AUCTION OF LUXURY, EPICUREAN, AND TRAVEL PACKAGES.

THE CHEFS


Joanne Chang (bio)
Flour Bakery, Myers + Chang
Boston, MA 
John Karangis (bio)
Union Square Events
New York City, NY
 

Ashley Christensen (bio)
Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee
Raleigh, NC

Eric Korsh (bio)
North End Grill
New York City, NY

 

Jeremy Fox (bio)
Rustic Canyon
Los Angeles, CA

Donald Link (bio)
Butcher, Pêche, Cochon, Herbsaint, Calcasieu
New Orleans, LA
 
 
Tracy Obolsky (bio)
North End Grill
New York City, NY

 


Joanne Chang

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. She is the chef and owner of Flour Bakery + Café and Myers + Chang as well as the author of Flour, Spectacular Recipes from Boston's Flour Bakery+Cafe, Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories, and an upcoming low sugar baking cookbook coming out in Spring 2015.


Ashley Christensen

Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Joule Coffee, all located in downtown Raleigh, North Carolina.  Ashley’s cooking--hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients--has garnered local and national acclaim. Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance and Share Our Strength.  In 2014, Ashley was awarded the James Beard Award for “Best Chef: Southeast.” Visit Ashley behind the stoves at Poole’s or follow her on Twitter @Poolesdiner.


Jeremy Fox

Coming soon!

 


John Karangis

John Karangis is the Executive Chef of Union Square Events, the catering and venue hospitality business from Danny Meyer’s Union Square Hospitality Group. John oversees culinary direction and menu development for Union Square Events’ entire portfolio of businesses - unique catered events and unparalleled dining experiences within a variety of cultural, corporate and entertainment venues throughout New York City.  


Eric Korsh

As Executive Chef of North End Grill, Eric Korsh deftly crafts rustic cuisine with classic technique and a lively use of ingredients in Lower Manhattan’s Battery Park City.

Originally from Long Island, NY, Korsh entered the hospitality industry in 9th grade as a dishwasher at a Japanese restaurant and then as a line cook at a local diner. Following his graduation from Hobart College, he cooked in Boston for a time before landing a Saucier position at Terrance Brennan’s flagship restaurant Picholine, where he refined his skill at tasting and learned technique. From there, Korsh cooked at restaurants throughout New York City, including Prune and Aretsky’s Patroon.

Ready for a fresh experience and to build something new, in 2008 Korsh decided to open his own restaurant. He moved across the country to Sebastopol, CA and opened Restaurant Eloise, a 60-seat eatery with traditional French fare named after Kay Thompson’s iconic children’s book protagonist. One year later, Star Chefs named Korsh 2009 Rising Star Napa Sonoma and San Francisco magazine anointed him Rising Star of 2009.

In late 2009, Korsh returned to New York City, where he soon became Executive Chef of The Waverly Inn and received acclaim for the nuanced, classic style he applied to the restaurant’s seasonal American comfort food. After two years, Korsh jumped back into ownership, opening the European bistro Calliope, which was named one of ’12 Restaurant Triumphs of 2012’ by the New York Times. In April 2014, Korsh was named Executive Chef of North End Grill. 


Donald Link

Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past thirteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. In the spring of 2013, Chef Link celebrated the opening of Pêche Seafood Grill in New Orleans.

Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.

In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.

For more information please visit: www.DonaldLink.com


Tracy Obolsky

Tracy Obolsky’s unlikely path to pastry began in the art world, where she graduated from Pratt Institute in 2004 with a Bachelor of Fine Arts in Illustration. After her time at Pratt, Tracy began experimenting with her grandmother’s recipes. Although she was very young when her grandmother passed away, Tracy found a way to connect with her through following her grandmother’s carefully typed recipe cards for French Coffee Cake, Prune Cake, and a multitude of other 1950s-style desserts. Her background in design slowly began to emerge via her budding passion for pastry, which eventually led her to attend the French Culinary Institute in 2007.

Tracy’s first pastry position was Pastry Sous Chef at Borough Food and Drink, where she quickly ascended to the role of Pastry Chef. She moved on to Madison and Vine, where she oversaw all pastry production and later helped establish the pastry department for the first Five Napkin Burger. After a stint at Cookshop in 2008, she joined the team at General Green in Brooklyn, where she developed the recipes for Greene Ice Cream, which The New York Times dubbed "the holy grail of all ice creams in New York City." In 2010, at the age of 27, she assumed the position of Pastry Chef at Esca, where she worked for four years before becoming Pastry Chef of North End Grill in 2013.

When she’s not in the kitchen, Tracy enjoys snowboarding, surfing, watching the Rangers, playing with her dog, listening to live music, and hanging out in Brooklyn.


 

Join Us on Facebook Share our strength

© 2014 Share Our Strength

1030 15th Street, NW, Suite 1100 W
Washington DC 20005

Educational Content