Culinary Events > No Kid Hungry Dinners

No Kid Hungry Dinner- Portland, OR

September 30, 2013

After School Meals Friend Table For 8: $5,000
6:00pm - 9:30pm

Summer Meals Supporter Table For 4 : $2,500
6:00pm - 9:30pm

No Kid Hungry Advocate Individual Ticket : $250
6:00pm - 9:30pm

Irving Street Kitchen

701 NW 13th Ave
Portland , Oregon

Join Us to Help
End Childhood Hunger in America

Irving Street Kitchen

Host Chef

Sarah Schafer Irving Street Kitchen-Portland, OR

Guest Chefs

Richard Reddington Redd & Redd Wood/Yountville, CA

Alissa Rozos St. Jack/Portland, OR

Cathy Whims Nostrana/Portland, OR

 

Special Music Guest: Rita Wilson 

 

6:00 p.m. Cocktail Reception

6:45 p.m. Musical Performance

7:00 p.m. Multi-course Seated Dinner with Wine Pairings

(Live Auction through out the evening!)

  

Please contact Katie Bone at kbone@strength.org or (310)717-3023 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 live, learn and play.  

 

 

 

 

After School Meals Friend
Includes table for 8 at the event; recognition on web site, email invitation, and in event program; half-page ad in the printed program; tax deductible amount of $4,600.

$5,000.00
 

Summer Meals Supporter
Includes 4 tickets to the event; recognition on website, email invitation, and in event program; tax deductible amount of $2,300.

$2,500.00
 

No Kid Hungry Advocate, Individual Ticket
Includes 1 ticket to the event; tax deductible amount of $150

$250.00

 

Sarah Schafer, Executive Chef, Irving Street Kitchen

Chef Sarah Schafer has led Irving Street Kitchen as executive chef since its opening in 2010, in Portland, Oregon.

Raised in Boston, Sarah's love of food and cooking can be traced back to a childhood immersed in it by her mother and great grandmother, both ardent fans of Julia Child.

Schafer earned her stripes working with Chef Ken Orringer in Boston, and in some of the most prestigious, Michelin star kitchens in NYC. Her talents did not go unnoticed while at Gramercy Tavern under Chef Tom Colicchio, where she was quickly promoted to sous chef, the first female sous chef in a Danny Meyer restaurant. From there she opened Eleven Madison Park as executive sous chef where she remained happily until deciding to go back to the west coast where she had done her externship upon graduating from the CIA. She worked in San Francisco as chef de cuisine at Frisson, becoming executive chef upon chef Daniel Patterson’s departure. Sarah opened the new San Francisco restaurant, Anchor and Hope, and after two years there was offered the opportunity to move to Portland for the company to open Irving Street Kitchen.

Chef Schafer is often called "a chef's chef" due to her classic French techniques, dedication to her purveyors, and daily pursuit of excellence. Sarah's passion for hospitality and great understanding of the relationship between the restaurant, the customer, and the community, she credits to her long working relationship with the great NYC restaurateur Danny Meyer, whom she considers her mentor. The link between kitchen and community is of utmost importance to Sarah, and she is an active participant in many charities on the local and national level. She was invited to, and hosts, the annual fall "Share Our Strength/ No Kid Hungry" dinner at Irving Street Kitchen in Portland. Chef Schafer is known for her soulful approach to food deeply rooted in slow cooking, and a commitment to fresh seasonal ingredients.

http://www.nokidhungry.org/blog/chefs-culinary/2012/09/chef-spotlight-sarah-schafer


Richard Reddington, Executive Chef & Owner, Redd and Redd Wood

A native of New York, Richard Reddington has made an indelible mark on the West Coast dining landscape.

His first restaurant, Redd in Yountville, CA, opened to critical acclaim in 2005 and has since garnered a Michelin star for five consecutive years. Reddington has also been honored with multiple nominations for the James Beard Award for Best Chef in the Pacific Region. His most recent venture is Redd Wood, a casual, Napa-style pizzeria, located on the north end of Yountville, in the heart of Napa Valley.

Reddington’s restaurants reflect the dedication of a chef who, after spending 15 years in some of the best kitchens in the United States and Europe, has found the perfect balance of serious food and unpretentious environment. He began his career working for Roland Passot at San Francisco's renowned La Folie in 1990, later moving to Postrio before heading east to David Burke's Park Avenue Café in New York City. A stint at Rubicon in San Francisco was followed by a French sojourn at the Michelin three-star Arpege and Le Moulin de Mougins with Roger Vergé, a prelude to working with Daniel Boulud at Restaurant Daniel in New York.

Returning to California, he helped open Spago Beverly Hills as Sous Chef, before taking the Chef reins at Jardinière in San Francisco and then Chapeau, where he was named ‘Rising Star’ by The San Francisco Chronicle’s Michael Bauer. In 2000, he was drawn north to Napa Valley and began a four-year tenure as Executive Chef at the landmark Auberge du Soleil. There, he captured attention when he was voted ‘Best Rising Chef’ by San Francisco Magazine. After leaving Auberge in 2004, he took the reins at Masa’s in San Francisco, before taking the leap to launch his eponymous restaurant.

http://www.redd-wood.com/people


Alissa Rozos, Pastry Chef, St. Jack

After growing up in the Portland area, Alissa Rozos moved to Denver, Colorado to study baking & pastry arts at Johnson & Wales University. She stayed in Denver to finish her B.A. in Food Service Management while working with Certified Master Chef Daniel Scannell at Cherry Hills Country Club.

Recognizing her talent, Chef Scannell encouraged Alissa to consider taking her career to New York, where she would continue to develop her skills and learn new techniques from other pastry chefs in a legendary setting for her work. In New York, Alissa worked at Chocopologie Cafe under Fritz Knipschildt; 57 Restaurant at the Four Seasons Hotel; and Restaurant Daniel under Pastry Chef Dominique Ansel.

In 2008, Alissa moved back to Portland to begin developing her own dessert menus at Clarklewis, 23Hoyt, and Bluehour. As part of the opening team at St. Jack with Chef Aaron Barnett, she now has the best of both worlds running a boutique patisserie during the day and creating seasonally inspired plated desserts for the restaurant in the evening.

Her work at St. Jack has earned her many accolades, including being named an Eater Young Gun Class of 2013 and she has been nominated twice for Food & Wine's People's Best New Pastry Chef.

http://stjackpdx.com/


Cathy Whims, Executive Chef & Owner Nostrana

Cathy Whims, a Portland Oregon chef, holds a long-time love affair with Italy and jokes that she’s become somewhat of a “born again Italian”.  Through her extensive travel throughout her adopted homeland, she is constantly searching for ways to bring back the rich Italian culture to her community in Portland. Her enthusiasm is contagious and she has become an inspiration to those who work with her. Cathy’s genuine and gracious personality gives those who learn from her the ability to shine and gain recognition as professionals working with Italian cuisine.

Cathy celebrates the importance of the lush and beautiful area outside of Portland by building close relationships with area farmers.  In her visits with these farmers she is reminded of the excitement of growing vegetables and fruit. To her, nothing is more enriching than bringing that knowledge and experience to her table so that her customers may benefit from it too.

Along with educating herself through travel, Cathy has studied with Marcella and Victor Hazan at their home in Venice, with Madeleine Kamman at the highly respected School for American Chefs, and with the Albarello family in their own kitchen at the Antica Torre Trattoria in Barbaresco, a renowned restaurant of the Langhe. Her mentor, Faith Heller Willinger invited Cathy to cook at her home in Florence. It was Faith’s guidance that ignited her passion for seasonal vegetable dishes.

Cathy spent 12 years as the executive chef at Genoa and became an owner in 1992.  She then became inspired to open her own restaurant and in 2006 she opened Nostrana, a rustic Italian restaurant featuring a wood burning oven and wood burning grill. Nostrana specializes in the regional cuisines of Italy using ingredients provided by many of the best farmers, cheese makers, and meat producers in the Northwest. In the first year of business the restaurant was named Restaurant of the Year by the Oregonian.  

Cathy has also been recognized for her talent by the James Beard Foundation and is a five-time nominee in the Best Chef Northwest category from 2009-2013.

Cathy welcomes guest chefs to her restaurants on a constant basis to highlight their expertise and for the joy of collaboration. Cathy also appreciates and understands the importance of giving back to her community.  She is continuously collaborating with local charity foundations to raise money for organizations such as Metropolitan Family Service, New Avenues for Youth, Friends of the Children – Portland and YWCA Clark County and Cascade AIDS Project. Cathy serves on the steering committee for Slow Food Organization and was sent to delegate two years in a row to Terra Madre in Torin, a conference committed to producing quality food in a responsible and sustainable way.

Her deep-rooted love for Italy has brought on her newest adventure, Oven and Shaker. In this new restaurant she is excited to work side by side with world-renowned mixologist, Ryan Magarian. Together they draw inspiration to design a menu that is playful and delicious. Oven and Shaker highlights Italian street-food and wood oven fired pizza paired with the expertise and craft of fresh, whimsical and classic cocktails.

 

RITA WILSON  

BIOGRAPHY                                                                                

Multi-talented actress/producer/writer and singer Rita Wilson first donned her producers cap for the record breaking box-office hit, My Big Fat Greek Wedding. Wilson was the driving force behind bringing Nia Vardalos’ semi-autobiographical story to the screen with Vardalos as the lead. Rita was honored with the Visionary Award from the Producer’s Guild of America, and the film won the People’s Choice Award for Favorite Comedy, as well as Golden Globe and Oscar nominations. Rita’s instincts proved solid once again when saw the theatrical production of “Mamma Mia!  in London shortly after it opened. Rita loved the energy and ABBA’s music and felt it would make a wonderful film and secured the rights.  She served as a producer on the 2008 Universal hit film that starred Meryl Streep and Pierce Brosnan.   

In May 2012 Rita realized a lifelong dream with the debut of her solo album “AM/FM.”  The album, which is on Decca Records, is an intimate, elegant and beautifully sung collection of classics from the ‘60s and ‘70s that together, make up the soundtrack to her life.

Wilson’s film credits include It’s Complicated, Sleepless in Seattle, Runaway Bride , The Story of Us, Homework, Beautiful, Ohio, That Thing You Do! , The Chumbscrubber, Raise Your Voice, Auto Focus, Psycho and Mixed Nuts.

In 2009 and 2010, Rita appeared in the New York and Los Angeles stage productions of Love, Loss & What I Wore, written by Nora & Delia Ephron. In 2007 she starred in the world premiere of Lisa Loomer’s Distracted, directed by Leonard Foglia at the Mark Taper forum in Los Angeles. Rita made a personal dream come true and made her Broadway debut in 2006 as Roxie Hart in Chicago. She also starred in the Pulitzer Prize winning play Dinner With Friends in Los Angeles and Boston, directed by Dan Sullivan. Rita works with the Shakespeare Festival/LA, a charity that provides free Shakespeare to the citizens of Los Angeles, as well providing a program for youths in the community.

Recent television appearances include: a guest spot on Golden Globe winning series, Girls, a two episode arc on CBS’s The Good Wife and a guest star on Law & Order: SVU. Rita has foiled Larry David in “The Doll” episode of “Curb Your Enthusiasm”, has been girlfriend and mother to Kelsey Grammar’s “Frasier”, and co-starred as Susan Borman in HBO’s Emmy award winning miniseries “From the Earth to the Moon”.  Rita has “The Brady Bunch” to thank for her first professional acting job.
         
In 2007 Rita made her directorial debut for Glamour Magazine’s Reel Moments. The Trap, starring Jeanne Tripplehorn and Channing Tatum also includes the song “Lessons Learned” by Grammy award winning songwriter Diane Warren, and is performed by Rita.        

Rita has been a contributing editor to Harper’s Bazaar since 2006 and has also written for Oprah Magazine, where readers have followed her thoughts on varying subjects from fashion to family.  Most recently, she was named Editor-at-Large of Huff/Post 50, a website launched by the Huffington Post for the Baby Boomer generation.

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For Press Inquiries Please Contact Katie Bone at kbone@strength.org or 415-326-3767

 

 

 

 

2013 Sponsors

 

 

For Information Regarding Sponsorship Opportunities - Please Click Here

HEART NYC!

  • 2 VIP Passes to Tribeca Film Festival
  • Dinner for 2 at NoMad NYC
  • Dinner for 2 at Gramercy Tavern NYC
  • 2 Night at Ritz Carlton
  • 2 (60) Minute Signature Drunken Lotus Massages at the Shibui Spa
  • More Details to Announce Soon!

     

SF CULINARY ADVENTURE

  • Tante Marie Cooking Class
  • 5 Piece Le Creuset signature cookware set
  • Two night stay at a hotel
  • Distillery tour and tasting for 2 at St. George Spirits
  • Dinner for 2 at Frances restaurant
  • Dinner for 2 at Cotogna restaurant
  • More Details to Announce Soon!

     

    

SPECIAL THANKS TO OUR 2013 TABLE SPONSORS

Dick & Judie Audley

Barbara Lambert

Wieden and Kennedy

Beverly Winn

 

This Event Sponsored By

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