Join Us to Help End Childhood Hunger in America
Sunday, September 20, 2015
Poole's Downtown Diner
426 South McDowell Street
Raleigh, NC 27601
6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Dinner
Poole’s, Beasley’s, Chuck’s, Fox Liquor Bar,
Joule Coffee & Table, Death & Taxes
2014 James Beard Award Winner Best Chef: Southeast
2015 Participating Chefs
Joanne Chang, Flour Bakery & Cafe, Boston, MA
Aaron Clemins, City House, Nashville, TN
Justin Devillier, La Petite Grocery Restaurant & Bar, New Orleans, LA
Bryce Shuman, Betony, New York, NY
Aaron Silverman, Rose's Luxury, Washington, DC
Top Shelf Sponsors
Lisa and Todd McGowan
Diner's Club Sponsors
Martha Krick and Adam Derbyshire
Kristen and Bob Greczyn
Amy and Eric Huang
Tara and Mark Rein
For sponsorship opportunities and 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 will be released by Ten Speed Press in 2016.
Visit Ashley behind the stoves at Poole’s or follow her on Twitter @Poolesdiner.
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 co-owner of Flour Bakery + Café, with four locations in the Boston area, 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 Baking with Less Sugar.
Aaron is currently the Executive Sous Chef at City House restaurant in Nashville, TN. He has spent the last 8 years working alongside chef Tandy Wilson building City House into one of Nashville and the South’s most acclaimed restaurants.
Originally from Milwaukee WI, he has spent most of his adult life in middle Tennessee. Having worked in restaurants since the age of 14, he has held down a job in the restaurant business for 23 years. His early years that he spent working in supper clubs and chain restaurants, have helped to shape his discipline and work ethic. Both of these qualities have carried him to the highest positions in restaurant kitchens.
Learning to cook started as a means to meet financial goals as a young man, but cooking became a passion and a career when he moved to Oakland CA in 1999. Working in Oakland, Berkley and San Francisco, opened his eyes to local markets, sustainable farming and a whole new world of what food and cooking could be.
After moving back to Nashville in 2004, he brought what he had learned and experienced to his Sous Chef positions at The Tin Angel restaurant and Five Senses Restaurant in Murfreesboro.
After helping to open City House in 2007, he has re-rooted himself in southern food and culture. He is a member of the Southern Foodways Alliance and works with local and regional charities such as the Kawasaki Disease Foundation, Hospice of Cincinnati and No Kid Hungry.
Justin Devillier was raised in Dana Point, Calif., where he spent summers fishing for yellowtail and albacore tuna and falls and winters diving for lobsters steps from his front door. This bounty of local seafood inspired him to enter the culinary industry and, after working in local restaurants right out of high school, he decided to focus all of his time on becoming a chef.
In 2003, Devillier moved to New Orleans and cooked in the kitchens of Bacco, Stella and Peristyle. In 2004, he joined the team at La Petite Grocery and became sous chef a year later. After Hurricane Katrina, he helped re-build La Petite Grocery’s infrastructure by managing the daily specials and training the new line cooks. In 2007, Devillier became Executive Chef, and in 2010 he and his wife bought the restaurant. Here, he puts his creative spin on traditional New Orleans cuisine. Devillier has been named a James Beard Award finalist for Best Chef: South in 2012, 2013, 2014, and 2015, and was also named 2014’s “Chef of the Year” by New Orleans Magazine.
Devillier’s second restaurant opened in the Central Business District in early 2015. Set in a 19th century Creole townhouse, Balise features cuisine that celebrates New Orleans’ history as a port city.
Betony Executive Chef Bryce Shuman grew up in Chapel Hill, N.C. and from a young age was exposed to high-quality food. In 2003, after a childhood of traveling to places as diverse as the jungles of Costa Rica and the Arctic as part of his mother’s cultural anthropological research, he moved to San Francisco to enroll in the California Culinary Academy, while working nights on the line at Wolfgang Puck’s Postrio.
After graduation, Bryce worked at Rubicon in San Francisco under the exemplary leadership of Executive Chef Stuart Brioza and his wife, Pastry Chef Nicole Krasinski. There, he ignited his passion for the farmers market and local cuisine and learned how to maintain a sunny outlook in the midst of a stressful service.
Upon returning from a long trip to Europe to work and dine in top restaurants, Bryce moved back to the East Coast in 2007 and settled in at Eleven Madison Park, where he worked alongside Chef Humm for six years and credits him for pushing him harder than anyone to achieve his potential.
In May 2013, Bryce opened Betony with fellow former Eleven Madison Park colleague Eamon Rockey. His menu is inspired by familiar flavors of food he loves presented in a distinctly modern way. In its first year in business, the restaurant received three stars from The New York Times, was named Esquire’s “Restaurant of the Year” and was a James Beard Foundation finalist for “Best New Restaurant” in the country. In March 2015, Chef Shuman was named a 2015 Food & Wine “Best New Chef.”
Aaron was not born with a whisk in his hand nor was he stirring tomato sauce by his mother’s side at the age of five. instead he was watching thunder cats and trying not to suck at little league baseball (which in fact, he did). his resume includes working for chefs David Chang, Sean Brock, Marco Canora & George Mendes to name a few.