Culinary Events > No Kid Hungry Dinners

Raleigh No Kid Hungry Dinner

September 18, 2016

School Breakfast Hero: $5,000

Summer Meals Supporter: $2,500

Healthy Meals Advocate: $500

Individual Ticket: $200

Poole's Downtown Diner

426 South McDowell Street
Raleigh, North Carolina

**Tickets are currently SOLD OUT for this event. If you are interested in joining a wait list, please contact Courtney Smith at courtneys@strength.org

Join Us to Help End Childhood Hunger in America

Sunday, September 18, 2016

Poole's Downtown Diner
426 South McDowell Street
Raleigh, NC 27601

6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Dinner & Live Auction

Host Chef
Ashley Christensen
Poole’s Beasley’s 
| Chuck’s | Fox Liquor Bar
Joule Coffee & Table 
| Death & Taxes
2014 James Beard Award Winner Best Chef: Southeast

2016 Participating Chefs
Jamie Bissonnette
Toro | Coppa
New York, NY and Boston, MA

Michael Fojtasek
Olamaie
Austin, TX

Joe Kindred
Kindred
Davidson, NC

Nancy Silverton
Osteria Mozza | Pizzeria Mozza
Los Angeles, CA

Hillary Sterling
Vic's
New York, NY

No Kid Hungry Champion
Todd McGowan

Summer Meals Supporters
Mellow Mushroom
Elaine & Jonathan Topodas

Healthy Meals Advocates
Wayne & Teri Bonomo
Rick & Susan Chamblee

 

For sponsorship opportunities or if you have any questions, please contact Courtney Smith at courtneys@strength.org or 202-649-4357. 

No child in should grow up hungry in America, but 1 in 5 kids will face hunger this year.  Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.  When we all work together, we can make sure kids get the healthy food they need.  No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.  Join us at NoKidHungry.org.

 

 

Chef Ashley Christensen

Since making Raleigh her home, Ashley Christensen has sought to foster community through food, philanthropy and the stimulation of the city’s downtown neighborhood.

Ashley began cooking while in college, throwing dinner parties for her friends and family. These intimate gatherings helped her recognize her passion for cooking and sharing food, and ultimately led to her first professional cooking job at the age of 21. Upon taking the position, she knew she had found her life’s work.

After working in some of the Triangle’s top kitchens, Ashley opened Poole’s Diner in 2007, which takes its name and décor from the building’s original tenant—one of downtown Raleigh’s first restaurants. The shotgun space offers an evolving chalkboard menu of comfort-food classics, re-imagined through a philosophy of locally grown, seasonal ingredients and French-influenced technique.

In 2011, Ashley opened three new ventures, all housed in a corner building once occupied by a Piggly Wiggly. Beasley’s Chicken + Honey is an ode to fried chicken and classic Southern sides; Chuck’s offers burgers and frites with signature updates; and Fox Liquor Bar, housed in the building’s basement, features a menu of more than 50 craft cocktails, as well as beer, wine and bar snacks.

Joule Coffee + Table, located just down the block from Beasley’s and Chuck’s, opened in the fall of 2013. The spacious café features an extensive coffee menu that highlights the beans of Durham-based Counter Culture in carefully prepared espresso drinks and pour-overs. Joule also offers a casual all-day food menu and a full-service bar.

In the spring of 2015, AC Restaurants introduced Death & Taxes, a restaurant celebrating wood-fire cooking with Southern ingredients, and Bridge Club, a private events loft and cooking classroom.

When she’s not in the kitchen, Ashley focuses her time on a number of local and regional charities. She has served as a board member of the Frankie Lemmon foundation and a co-chair of its annual fundraising event, Triangle Wine Experience. She has also served on the board of Raleigh’s Contemporary Art Museum and the Downtown Raleigh Alliance. She is an active member of the Southern Foodways Alliance and founded the biannual event Stir the Pot, in which she hosts visiting chefs in Raleigh to raise funds for the SFA’s documentary initiatives.

Ashley’s work has gained national attention from such publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. She has appeared on Food Network’s popular series Iron Chef America and MSNBC’s Your Business.

In 2014, Ashley was awarded the James Beard Award for “Best Chef: Southeast.” Her first cookbook, Poole’s: Recipes and Stories from a Modern Diner, will be released by Ten Speed Press in September 2016.

Visit Ashley behind the stoves at Poole’s or follow her on Twitter @Poolesdiner.


Jamie Bissonnette

Executive Chef, Toro | Coppa

Jamie Bissonnette, a 2014 winner of the James Beard Award Best Chef: Northeast, co-helms NYC and Boston's most popular tapas destination Toro as well as Boston's beloved Italian enoteca Coppa.  Jamie is also the winner of Food Network's Chopped series and Food & Wine first ever People's Choice Best New Chef.  A champion of nose-to-tail cuisine, Jamie just debuted his first cookbook this past August: The New Charcuterie Cookbook, with a foreword by Andrew Zimmern.



Michael Fojtasek
Executive Chef, Olamaie

Michael Fojtasek began his culinary career at FINO Restaurant in Austin, quickly working his way from stagiaire to line cook. A culinary trip to New York with Kent Rathbunresulted in Michael being offered a position at Rathbun’s Mobil Four Star, AAA Four Diamond Dallas restaurant, Abacus. After Abacus, Michael attended The Culinary Institute of America, St. Helena and pursued an externship at Per Se, which had accumulated a Michelin Three Star and New York Times Four Star review.

Michael’s experience at Per Se led to a position at The French Laundry before he moved back to New York City to work at Chef Benno’s Italian restaurant, Lincoln Ristorante. In late 2011, Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, caught Michael’s attention, and he moved across the country, again, to work as a sous chef.

Michael Fojtasek opened Olamaie in August 2014 with co-executive chef Grae Nonas. Olamaie brings the taste of the South with a modern spin to downtown Austin with seasonal dishes and farm-to-table ingredients. Since opening, Fojtasek was named 2015 and 2016 James Beard Awards semifinalists for “Rising Star of the Year” and 2015 Food & Wine Magazine “Best New Chefs." Olamaie has received numerous accolades, including being named as a 2015 James Beard Awards semifinalist for “Best New Restaurant," featured as the second Best New Restaurant in Texas Monthlys “Where To Eat Now” in 2015, and named "2015 Best Restaurant in Austin" by the Austin American-Statesman



Joe Kindred
Executive Chef & Owner, Kindred

A blend of global experiences and southern traditions influence Chef Joe’s cuisine to create dishes that provide a brand new experience for each guest at Kindred. The menu rotates to bring in unique flavors each week through Kindred’s commitment to sourcing ingredients from local farmers and foragers. Chef Joe has worked at noted restaurants including the original Nobles (Charlotte, NC), Tru and The Pump Room (Chicago), and Delfina (San Francisco). He then moved back to his home state and was hired again by Chef Jim Noble to helm the kitchen at Rooster’s Uptown in Charlotte, NC where he was named “Chef of the Year” by Charlotte Magazine in 2013. His namesake restaurant is his dream realized. Kindred recently has been included in Bon Appetit’s “50 Best New Restaurants of 2015” list, and Garden and Gun’s “50 Dishes You Must Eat Now” list.

Kindred lives in his hometown of Davidson with his wife and co-owner of the restaurant, Katy Kindred, their three kids Alba, Luca, and Graydon, and their dogs. When he’s not working, the avid sports fan roots for his home teams, goes swimming, and visits the farmers’ market with his daughter.  



Nancy Silverton
Co-Owner, Pizzeria and Osteria Mozza | Mozza2Go | Chi Spacca

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in LA, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in LA. Silverton also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Silverton has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

In 1990, Silverton was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine. In early 2015, Nancy launched Nancy's Fancy, a line of premium gelato and sorbetto which will be sold in supermarkets nationwide.

Additionally, she is the author of 8 cookbooks including “The Mozza Cookbook”, and will release “Mozza at Home” in fall of this year.

Nancy Silverton has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life. 



Hillary Sterling
Executive Chef, Vic's

Hillary Sterling is the chef at Vic’s, a neighborhood Italian-Mediterranean restaurant from Vicki Freeman and Marc Meyer (Cookshop, Hundred Acres, Rosie’s) along with partner Chris Paraskevaides.

A Brooklyn native, Sterling fell in love with cooking as a teenager and, after earning a business degree from Indiana University, began taking night classes at a local cooking school in Bloomington. After graduating from Le Cordon Bleu in Chicago in 2003, Sterling returned to New York City and held positions at Bobby Flay’s Mesa Grill and Bolo.

Then, in 2006, Sterling made a pivotal move to join Mario Batali and Joe Bastianich at their NoHo classic, Lupa Osteria Romana. Building on her burgeoning devotion to Italian cuisine, in 2009, Sterling joined the team at A Voce under executive chef Missy Robbins. She quickly rose to chef de cuisine and spent four years in that role.

In 2014, Sterling was introduced by Robbins to Freeman and Meyer, and found their market-driven approach in keeping with her ethos. The modern, airy aesthetic of Vic’s is reflected in Sterling’s approachable menu of thoughtfully prepared Italian dishes. Building on the innate principals of Italian cooking, she sources ingredients locally—from finishing salt that’s made in Hell’s Kitchen to flour ground in New York State—and lets her menu be guided by the seasons.

SCHOOL BREAKFAST HERO - $5,000
Tax deductible amount: $4,000
  • 10 tickets to the dinner and cocktail reception
  • Logo or name inclusion on all press, social media, event website and email promotions
  • Full page ad in printed event program
  • Recognition and thank you during event
  • Souvenir menu signed by evening’s participating chefs
 
SUMMER MEALS SUPPORTER - $2,500
Tax deductible amount: $2,100
  • 4 tickets to the dinner and cocktail reception
  • Logo or name inclusion on all press, social media, event website and email promotions
  • Half page ad in printed event program
  • Souvenir menu signed by evening’s participating chefs
 
HEALTHY MEALS ADVOCATE - $500
Tax deductible amount: $300
  • 2 tickets to the dinner and cocktail reception
  • Listing in printed event program

APPETIZERS
 
NC Softshell with Pickled Ramp
roasted tomato aioli
 
Put-up Spring Pea and Avocado Toast
 
Rabbit Rillette
 
Rappahannock River Oysters Rockabilly
donated by Rappahannock River Oyster Company
 
ASHLEY CHRISTENSEN
Poole’s Diner, Raleigh, NC
 
DINNER
 
FIRST COURSE
Pork and Lychee Salad
pork sausage, habanero, peanuts and lychee
 
AARON SILVERMAN
Rose’s Luxury, Washington, D.C.
 
SECOND COURSE
Octopus
potato, field pea, padron peppers,
preserved lemon and hot rub
 
AARON CLEMINS
City House, Nashville, TN
 
THIRD COURSE
Turtle Bolognese
parsley, lemon and bucatini
 
JUSTIN DEVILLIER
La Petite Grocery Restaurant & Bar, New Orleans, LA
 
FOURTH COURSE
Grilled Short Rib
lettuce and potato
 
BRYCE SHUMAN
Betony, New York City, NY
 
DESSERT
Pavlova
matcha cream, plum wine ice and late summer fruit
 
JOANNE CHANG
Flour Bakery & Cafe, Boston, MA

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