Culinary Events > No Kid Hungry Dinners

No Kid Hungry Cincinnati Dinner

October 27, 2013

Sponsor: $10,000
6:00pm - 10:00pm

Benefactor: $5,000
6:00pm - 10:00pm

Individual Ticket : $150
6:00pm - 10:00pm


609 Walnut Street
Cincinnati , Ohio

Join Chef Michael Paley and special guest chefs 
as they prepare a multi-course dinner for a cause: ending childhood hunger in the United States.

No Kid Hungry Cincinnati Dinner 
 Sunday, October 27, 2013 

609 Walnut Street
 Cincinnati, Ohio 45202

6 PM-Cocktail Reception
7 PM-Multi-course seated Dinner

Host Chef 
Michael Paley|Metropole|Cincinnati, OH

Guest Chefs 
Jean-Robert de Cavel|Jean-Robert's Table|Cincinnati, OH  
Julie Francis|Nectar|Cincinnati, OH
Sarah Ray|Metropole|Cincinnati, OH
 Jose Salazar|Salazar|Cincinnati, OH
Dan Wright|Senate|Abigial Street|Cincinnati, OH 


Please contact Adele Nelson at with any questions. RSVP required, space is limited.


No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength's No Kid Hungry Campaign is ending childhood hunger in this nation by connecting kids in need with nutritious food and teaching families how to cook healthy, affordable meals. You can help surround kids with the nutritious food they need where they live, learn, and play.


Michael Paley
Cincinnati |Ohio

As executive chef of Metropole at the 21c Museum Hotel in Cincinnati, OH, and previously the executive chef of the acclaimed Proof on Main in Louisville, KY, Michael Paley has developed a reputation as one of the rising culinary stars in the country. Through his unique passion for sustainable agriculture and strong devotion to local farming, Paley has effectively created his own, exciting cuisine – one defined by the use of simple ingredients to create boundary-pushing dishes.Starting off as a busboy in his hometown of Washington, New Jersey, Paley was immediately drawn to the excitement, passion, and camaraderie found inside of the kitchen. After graduating from Florida State University, he chose to pursue a culinary career in earnest and attended the Florida Culinary Institute where he had the opportunity to work under noted chef John Belleme. With several more tenures working under noteworthy chefs and operators, such as Daniel Boulud and Drew Nieporent, Paley was able to gain extensive classical training before leaving South Florida to head up a restaurant as executive chef. In 2005, Paley was tapped to open Proof on Main at the 21c Museum Hotel in Louisville, Kentucky. Owned by Steve Wilson and Laura Lee Brown, 21c houses a 9,000 square feet contemporary art museum as well as restaurant and event facilities. Through partnerships with Proof on Main’s own Woodland Farm and other regional farmers and producers, Paley made the restaurant a showcase for the bounty of the Ohio River Valley. His exciting, accessible menu paid homage to local farmers, artisanal producers, and sustainable agriculture.In July of 2011, Paley opened Garage Bar, creating a casual neighborhood restaurant that serves artisan pizza from a wood fired oven, country ham, oysters and Southern inspired specialties. Housed in a former auto service station and historic saloon in downtown Louisville’s vibrant East Market or NuLu neighborhood, the design and concept speaks to the history of the building, preserving its character as a garage and focusing on a thriving bar scene in addition to a restaurant. Paley remains executive chef for the restaurant, which was named one of the “Best New Pizza Places in the South” by Food & Wine magazine. In fall 2012, Paley brings his culinary innovation to Metropole. With the same passion for regionally sourced products, and a nod to Cincinnati’s European roots, he has created a menu based around the restaurant’s custom-built, wood-burning fireplace.Over the last seven years, Paley has earned numerous accolades, including “Rising Star 2007” by Restaurant Hospitality. Proof on Main was also recognized in 2006 as one of Esquire magazine’s “Best New Restaurants of 2006.” He is a member of the Atlanta Food & Wine Festival’s Founders’ Council, has hosted the crew from Outstanding in the Field for two events, and has been a featured chef at the Big Apple Barbeque Block Party event in New York.

Jean-Robert de Cavel 
Jean-Robert's Table
Cincinnati | Ohio


Born in Roubaix, France, Jean-Robert worked with Chef Joe Rostang in France and the Antibes. After a stint at the Mallihouana Hotel in Anguilla, British West Indies, Jean-Robert moved to New York City where he was executive chef at La Regence at the Hotel Plaza Athenee. Jean-Robert has lived in Cincinnati since 1993, when he became chef de cuisine at the legendary Maisonette, continuing the run of Mobil 5 stars. From 2002 through early 2009, he was founding partner, chef de cuisine and creative force of Jean-Robert at Pigall’s, JeanRo Bistro, Pho Paris, Greenup Café and Lavomatic Café. In May, 2009, Jean-Robert was named chef-in-residence at the Midwest Culinary Institute at Cincinnati State. He continues in that role working with culinary students and faculty bringing his world-class experience and perspective to programs and events. Jean-Robert has been featured in Wine Spectator, Bon Appétit, Food Arts, Gourmet, Esquire and Conde Nast Traveler magazines. He is a three time nominee for Best Chef, Midwest by the James Beard Foundation. In 2002, he received the Medal of the Chevalier de l’ordre du Merite (One of France’s highest civilian honors) from the Consul General of France. In 2007 he joined Maitres Cuisiniers de France, becoming a French Master Chef, one of less than 60 in North America. Jean-Robert has been Person of the Year from both Cincinnati CityBeat and the French American Chamber of Commerce (Cincinnati Chapter). He also has received the President’s Award from the Cincinnati Public Relations Society of America. Donating his time and talents to many charitable events is a passion of his and benefiting have been the March of Dimes, Taste of the NFL, Hospice of Cincinnati, and the Cincinnati Zoo, among others. In March 2003, Jean-Robert and his wife Annette founded 7 Days for SIDS (Sudden Infant Death Syndrome), after the loss of their baby daughter, Tatiana. Although the first event was initially intended as a one-night fundraiser, the outpouring of support from friends and colleagues in the restaurant community turned it into a one-week event and consequently the largest SIDS fundraiser in the country. To date, the event has raised over $600,000. 7 Days for SIDS is the largest source of funding for the SID Network of Ohio, which provides grief support, awareness and education. 7 Days for SIDS also funds the Tatiana de Cavel Scholarship Fund at the Midwest Culinary Institute at Cincinnati State.Jean-Robert lives just across the Ohio River from Cincinnati in Newport, Kentucky with his wife Annette and daughter Laeticia.

Julie Francis
Cincinnati |Ohio

Julie Francis, the chef/owner of Nectar Restaurant, is a Cincinnati native who began her on the job training in the restaurant business while studying for a B.F.A from the University of Arizona. In her twenty years of experience, she has held such positions as line cook, butcher, saucier, sous chef, chef de cuisine, and executive chef. Highlights of Julie's career include working at Mark Miller's esteemed Coyote Cafe in Santa Fe, New Mexico, and as stagier at Monstrance in New York City, one of the county's leading French restaurants. In 1997, as chef of the Galileo Inn in Santa Fe, Julie was chosen as one of twenty-five national semi-finalists in the Carven Plates Cuisine Competition for her Chi mayo Chile Rubbed Venison with Roasted Baby Beets, Chive Corn Cakes, and Cactus Vinaigrette. Ms. Francis returned to Cincinnati in 1999 to accept the position of chef de cuisine at Trio restaurant. In 2000, she opened her own venture, Aioli Bistro. In the five years as chef/owner of Aioli, Julie received praise from The Cincinnati Enquirer, Cincinnati Magazine, as was included in the Zagat Guide of America's best restaurants since 2002. In 2006, Julie relocated Aioli to a smaller, neighborhood location to focus on a seasonally changing menu that utilizes local and organic products. She changed the name of the restaurant to Nectar Restaurant. Julie attributes her love of good food and wine to her family, who exposed her to the pleasures of the table. Her father, Dr. Herbert Francis, has held many titles in the world of food and wine, among them Chairman of the Society of Bacchus, Cincinnati chapter (1975 to present), and Mr. Gourmet, Society of Bacchus, America, 1978.

Jose Salazar
Cincinnati |Ohio

Dan Wright
 Senate | Abigail Street
Cincinnati | Ohio


Lot # 1: Off the Charts with Salazar 

Chef Jose Salazar cordially invites 6 individuals to his restaurant for evening of dining on off the menu items! He will take extra steps to personalize the ingredients to your liking and use seasonal and locally sourced items. Every bite that hits your lips will be artfully paired with a selection of Jose’s favorite wines. Don’t think you are leaving without a visit from the chef himself. He will send you out the door with your culinary curiosities satisfied and a bag of swag overflowing with a signed menu and goodies galore. 


Estimated Value: $1,000

This experience is designed for 6 people

Restrictions: Mutually agreed upon date. Redeemable from January 5 – October 27, 2014

Generously donated by Chef Jose Salazar


Lot #2:  Sweet as Nectar!

Chef Julie Francis could be called a cuisinier of all trades. Her experiences as a line cook, butcher, saucier, sous chef, chef de cuisine, and executive chef qualifies her to be a walking, talking culinary library. Anxious to pick her brain? Well, open your kitchen! She is putting her talent to work for 6 individuals in your very own home! She will prepare an exclusive tasting style menu that will leave you and your friends thoroughly wined, dined, and talking for weeks!

Estimated Value: $2,000

Restrictions: Mutually agreed upon date for dinner; dinner expires October 30, 2014.

Generously Donated by Chef Julie Francis, Nectar Restaurant


Lot # 3:  Wright Place, Wright Time!

Chef Dan Wright and mixologist Michael Georgiton invite 6 individuals to muddle, mix, taste, and sip at a personalized cocktail lesson for the spirit intrigued. These guys will share their knowledge of the classics and their secrets on how to take those classics to a new level. Afterwards, gather your group and head next door to enjoy a specialty chefs menu! Mr. Wright himself will spend the evening putting your culinary curiosities to rest and sharing his passion of food and hospitality. Listen closely, these opportunities don’t come often!

Estimated Value: $1,500

Restrictions: Mutually agreed upon date. Expires October 30, 2014

Generously Donated by Chef Dan Wright


Lot # 4:  The Ultimate 21c Experience

Condé Nast Traveler recently announced to the world that this chain of boutique hotels is some of their readers absolute favorites. Well, the generous Chef Michael Paley wants it to be your favorite as well. He cordially invites 2 individuals to enjoy a tasting style dinner at his restaurant Metropole. After your bellies are full, head to your suite kick up your feet and enjoy the views of downtown Cincinnati. Breakfast? Don’t bother moving because you will be treated to breakfast in bed! Relax at the 21c Spa for a couple’s massage that will be followed by a private tour of their renowned art collection. If you both are up for an extra dose of pampering wander to Saks for a private style consultation + personalized makeovers.

Estimated Value: $1,500

Restrictions: Mutually agreed upon date. Expires October 30, 2014

Generously Donated by Chef Michael Paley


Lot # 5:  Paley Proposes a Toast

Hosting a cocktail party in the near future? Let Chef Michael Paley & Metropole’s chief mixologist lend a hand. They will let their creative spirits soar (literally) when they enter your home and prepare signature cocktails for a group of 8-10 individuals. If your guests are intrigued in the art of drink concocting make sure to alert them to the demos where some of Metropole’s bar secrets will be shared. Glasses will be raised, canapés passed, and a good time will be had.


Estimated Value: $3,500

Restrictions: Mutually agreed upon date. Expires October 30, 2014

Generously Donated by Chef Michael Paley

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