Thank you again for making last night’s dinner such a big success for Share Our Strength’s No Kid Hungry Campaign, and most importantly, for the children we serve.
We remain inspired by our amazing host Ron Burkle for his generous hospitality, our incredible honorees Dan Cutforth, Jane Lipsitz and Jim Berk and their remarkable work to shine a light on the issue of hunger, and the rock star lineup of chefs, led by Mary Sue Milliken, who prepared that outstanding meal: Traci Des Jardins, Ray Garcia, Zach Pollack, Steve Samson, Curtis Stone, Sherry Yard, Sang Yoon, and Ricardo Zarate.
Most of all, THANK YOU for your generous support of our work. Our No Kid Hungry Campaign is making critical progress in Los Angeles and nationwide to connect kids with the nutritious food they need to learn, grow and thrive, but with critical cuts to SNAP (food stamps) on the table in Congress, our bipartisan work to ensure that kids get the healthy food they need is more important than ever.
Thank you for helping us make No Kid Hungry a reality. We look forward to keeping you posted on our progress in the weeks ahead, and as always, please feel free to us with any questions or feedback and make sure to check back for a 2014 date.
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.
HOST A TABLE
NO KID HUNGRY CHAMPION $25,000
• One table for 12 attendees at the October No Kid Hungry Dinner;
• Recognition as No Kid Hungry Champion sponsor during remarks at the October No Kid Hungry Dinner;
• Recognition as No Kid Hungry Champion on No Kid Hungry Los Angeles website and email invitations;
• Logo inclusion on event email invitations
• Recognition in media advisories, etc.;
• Back cover of the Tribute Journal or two-page ad in the Tribute Journal;
• Premier positioning signage at event;
• Tax deductible amount of $23,800
*Support at this level can enable Share Our Strength to cover the start-up costs for three sites (summer meals, afterschool, and/or or school breakfast), with the three key pieces of equipment they need to start serving kids – refrigerator, freezer, and dishwasher – for years to come.
SCHOOL BREAKFAST HERO: $10,000
• One table for 10 attendees at the October No Kid Hungry Dinner;
• Recognition as School Breakfast Hero/Host Committee member during remarks at the October No Kid Hungry Dinner;
• Recognition as Host Committee member on No Kid Hungry Los Angeles website and in email invitations.
• Recognition in media advisories, etc.;
• Full page ad in the Tribute Journal;
• Premier positioning signage at event;
• Tax deductible amount of $9,000
*Support at this level can enable Share Our Strength to help connect kids in need to over 30,000 breakfasts.
AFTERSCHOOL MEALS FRIEND: $5,000
• Table for 4 at the October No Kid Hungry Dinner;
• Recognition in event program as Afterschool Meals Friend;
• Half page ad in the Tribute Journal;
• Tax deductible amount of $4,600
*Support at this level can enable Share Our Strength to help establish a new afterschool meals site.
SUMMER MEALS SUPPORTER: $1,500
• Admission for two to the reception and two seats for the October No Kid Hungry Dinner;
• Tax deductible amount of $1,300
*Support at this level can enable Share Our Strength to help fund a community-wide outreach program to let up to 15,000 families know about free summer meals available for their children.
INDIVIDUAL TICKET: $500
• Admission for one to the reception and one seat for the October No Kid Hungry Dinner;
• Tax deductible amount of $400
Tribute Journal Full: $1,000 -Full page acknowledgment in the Tribute Journal
Tribute Journal Half: $500 -Half page acknowledgement in the Tribute Journal
Traci Des Jardins
Chef/Owner of Jardinière, Mijita Cocina Mexicana and Chef/Partner of Public House, San Francisco, CA
A native of Northern California, Traci Des Jardins has four restaurants in San Francisco, including Jardinière, Mijita Cocina Mexicana (two locations) and Public House.
Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house personnel, many of whom now help operate her growing group of restaurants.
In 2004 Des Jardins opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican ﬂavors of her youth. Adjacent to Mijita and located at AT&T Park, home of the 2010 World Series Champion San Francisco Giants, Traci’s Public House is a sports bar serving California influenced pub food.
Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career. Des Jardins sits on the board of La Cocina, a San Francisco based non-profit business incubator and on the advisory board of Bocuse d’Or USA, joining fellow chefs in the quest to elevate culinary excellence in the United States. She is a deeply committed activist and philanthropist working with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels and other non-profits such as amfAR.
Fig, Santa Monica, CA
A Los Angeles native, Chef Ray’s adoration for cuisine was cultivated at his grandmother’s house where he and his family would gather for Sunday dinners, rehashing the week’s events over homemade dishes. Although food remained an interest he equated with conviviality, he originally planned on pursuing a legal career. While studying political science and business economics at the University of California, he spent time working at a variety of restaurants in the Los Angeles area.
Following graduation, he deferred enrollment to law school and began studying at the California School of Culinary Arts. Chef Ray has spent years perfecting his craft, learning from a variety of well-renowned chefs at landmark establishments, including Douglas Keane at Cyrus and Thomas Keller at the French Laundry. “I learned the importance of ingredients, technique and flavor,” said Chef Ray.
Describing FIG’s ambiance as “inviting and approachable,” the menu highlights ingredient-inspired twists on traditional bistro fare. All dishes are derived from Chef Ray’s passion to use fresh, high-quality products and minimalist preparation – letting the ingredients speak for themselves – which is the driving force behind FIG’s menu.
When Chef Ray isn’t in the kitchen, he’s still pondering new and clever ways of taking the dining experience to a new level. He is a voracious reader of all things culinary from kitchen science books to chef biographies. He enjoys hiking and camping; he is known to create gourmet meals on even the most unlikely campfire.
Zach Pollack and Steve Samson
Sotto Restaurant, Los Angeles, CA
Sotto is a restaurant by Chefs Steve Samson and Zach Pollack where the focus is on Southern Italy and the simplicity of traditional Italian cooking. Together they have crafted a menu highlighting the nuances of the restaurant’s regional focus, with the Neapolitan pizza at its heart.
Both native Angelenos, Samson and Pollack initially pursued other careers. The former endeavored to become a doctor and the latter studied architecture. Samson had earned a B.A. in History from the University of California, San Diego and began Columbia University’s pre-med program but would eventually leave to enroll in New York’s Institute of Culinary Education (formerly Peter Kump’s), and was a Blue Ribbon Graduate. He started his professional cooking career in New York and Maine. He then worked his way through Italy with a series of stages at many Michelin-starred restaurants. When he returned to the States, he began working with Chef Piero Selvaggio, helping him to open the Las Vegas outpost of Valentino, and then as Executive Chef at the original in Santa Monica. Pollack graduated from Brown University with a B.A. in Architecture. His first stint in the kitchen was as an intern at Neal Fraser’s Grace, where he first met Samson. There, they bonded over their love for Italian food. Pollack continued his education by returning to Italy and taking a position on the line at two Michelin-starred Ristorante Ambasicata.
The two reunited at David Myers’ Michelin-starred Sona, where Samson was working on an Italian concept with Myers. Samson invited Pollack to join him on the forthcoming venture. The project evolved into Pizzeria Ortica which became an local award winning restaurant in Orange County, including OC Weekly’s Best Pizza and Best Italian Restaurant.
Together, their accolades for Sotto include Best New Restaurant and Chefs of the Year by Los Angeles Magazine in 2011; Best Pizza (2012) and Best Meatball (2011) in Los Angeles by LA Weekly; recognition as one of Esquire’s Best New Restaurants in America in 2011; Angeleno’s Best New Dish (Porcetto), also in 2011; and Star Chef’s Southern California Rising Stars Chef Award. In 2012, Pollack was selected as one of Forbes’ 30 Under 30 in the Food & Wine category.
Host of BRAVO's Top Chef Masters, Los Angeles, CA
Curtis Stone is an internationally known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep his recipes simple, using local, seasonal and organic ingredients and allowing the food to speak for itself.
Curtis is the host of Bravo’s popular culinary competition Top Chef Masters, which returned for a fifth season in July 2013. He is also a familiar face on dozens of shows including The Today Show, The Chew, Ellen, Conan, The Talk, The Biggest Loser and Celebrity Apprentice.
Born in Melbourne, Australia, Curtis’ passion for food was inspired as a boy by his grandmother’s famous fudge. After finishing culinary school, he took a job cooking at the Savoy Hotel in Melbourne before heading to London, where he honed his skills under legendary three-star Michelin genius Marco Pierre White at Café Royal, Mirabelle and the highly revered Quo Vadis.
A regular headliner at global food shows, Curtis was the first chef to debut an eponymous product line at prestigious US retailer Williams-Sonoma. Curtis Stone’s Kitchen Solutions launched in March 2012 on HSN.
Curtis published his fifth cookbook, What’s for Dinner?: Recipes for a Busy Life (Ballantine) in April 2013 which made the New York Times bestsellers list. Whether you’re working late, having friends over for a bite or saving pennies for the weekend, the cookbook has scores of tips to make cooking fast, easy and fuss-free. With more than 130 mouthwatering recipes, it has quickly become the go-to guide for every night of the week.
Curtis currently cooks out of his test kitchen in Los Angeles and will be opening a multi-functional culinary headquarters in the city in early 2014, featuring a showroom, production facilities and restaurant.
Regarded as one of America’s best pastry chefs, SHERRY YARD is the chef/owner of the upcoming Helms Bakery where she plans to hold dear to tradition while redefining the modern American bakery with a lá minute preparation. For 20 years Yard was the executive pastry chef of the Wolfgang empire, wowing guests every day at Spago Beverly Hills, Cut LA and London and Chinois Santa Monica as well as dazzling thousands with her desserts at the annual star studded Grammy’s, Emmy’s and the Oscar’s (Academy Awards). Her many honors include Bon Appetit’s Best Pastry Chef of the Year, Women Chef and Restaurateurs Golden Bowl and the James Beard award for Outstanding Pastry Chef. Her first book The Secrets of Baking won her a Beard award for best baking book. Her second, Desserts by the Yard shares her culinary quests from Brooklyn to Beverly Hills.
Sherry can be found at Farmer’s Markets selecting the finest fruits for her marmalades, breads and seasonal sweets.
Father’s Office and Lukshon, Los Angeles, CA
Sang Yoon is the chef and proprietor of Father's Office gastropubs and Lukshon Restaurant in Culver City. After working with celebrity chef Wolfgang Puck at Chinois on Main and as the executive chef at Michael's, Yoon took a departure from fine dining in 2000 and struck out on his own by renovating his favorite local dive bar in Santa Monica, Father's Office, where he trail blazed the gastropub movement in L.A. and beyond followed by a second location in 2008 on the landmark Helms Avenue Walk in Culver City. The proprietary "Office Burger" has been hailed as the country's best burger by the TODAY show and Esquire magazine and Yoon has been credited as a craft beer expert in Food + Wine magazine, USA Today, and National Public Radio. February 2011 marked Yoon's return to fine dining with the debut of Lukshon, a restaurant dedicated to modern Southeast Asian flavors, located adjacent to Father's Office 2.0. Yoon was a featured cast member of Season 5 of Bravo's 'Top Chef Masters' and will debut an updated Helms Bakery concept with prolific pastry chef Sherry Yard in 2014.
Mo-Chica, Picca, Paiche, Los Angeles, CA
Melding kitchen ingenuity and immaculate technique with his distinct Peruvian flair, Chef Ricardo Zarate serves as an ambassador of Peruvian cuisine in the U.S. and has earned praise from critics across the country for inventive dishes that highlight the country’s multicultural influences, including Japanese flavors. The 2011 Food & Wine “Best New Chef” made waves with his modern Peruvian food at his Los Angeles restaurants Picca and Mo-chica, and he opened his highly anticipated third establishment, Paichẽ, in April 2013. “I feel privileged that I’ve been able to introduce Americans to Peruvian food,” he says. “I’ve found what excites guests the most about my food are the flavor profiles: spicy and sour, savory and sweet, new and familiar—all at the same time.”
Zarate’s cooking philosophy blends his upbringing with experience from his professional résumé. As one of 13 siblings, he first found his calling at the stove in his family’s kitchen in Lima, Peru, next to his mother and grandmother, from whom he learned many of his cooking techniques. He went on to attend his hometown’s top culinary school, Instituto de las Américas, after which he headed to London to practice his craft. Zarate worked in the city for 12 years with various positions at top restaurants and hotels, including One Aldwych, Gordon Ramsey Pengelly’s, and noted Japanese restaurant Zuma. It was at the latter that Zarate perfected his style of integrating French and Japanese techniques and products with the flavors from his native country.
In 2009, Zarate headed to Los Angeles where he opened Mo-Chica in Downtown at Mercado la Paloma, a cultural center designed to showcase local creativity to the broader community. A year later, he launched his pop-up restaurant, Test Kitchen, which offered guests a new dining experience weekly from a rotating roster of high-profile guest chefs.
In 2011, Zarate introduced the Peruvian-Japanese restaurant Picca, a natural progression from his days in the West End. Critics and journalists nationwide took note of the compelling and creative cuisine at Picca, recognizing the restaurant as one of GQ’s “Best New Restaurants” and a Condé Nast Traveler “Hot Table,” all within its first year of operation.
Zarate moved Mo-chica to its current location in the heart of downtown in summer 2012. At the new Mo-chica, Zarate explores his roots by giving his signature, modern twists to many of the country’s traditional recipes for elevated Peruvian comfort food.
In spring 2013, Zarate opened his third concept Paichẽ, a Peruvian izakaya located in the Marina del Rey neighborhood of Los Angeles where he explores the deft interplay between the culinary culture of his homeland and the ingredients and techniques found in the Japanese kitchens wherein he honed his craft.
For the past twenty years Billy Harris has been wowing audiences around the world. A cousin of Vaudeville great Georgie Jessel, Billy has been performing his entire life. By the tender age of five and a half, he understood how to "work a room"!
Billy’s razor-sharp timing, comedic style and brilliant improvisational skills have made him one of the most sought-after Auctioneer’s in the business.
Billy has raised millions of dollars for Share Our Strength, Autism Speaks, The New York Food Bank, Alex’s Lemonade Stand, James Beard Foundation, ALS Foundation, Junior Achievement, and the Mario Batali Foundation.
When he’s not "performing," Billy, his wife Sharon, daughter Georgie, and dog Missy divide their time between Los Angeles and New York.