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Bocuse d’Or Team USA Fundraiser
September 11 | 6:00 PM - 9:00 PM
Bocuse d’Or Team USA Fundraiser
Featuring Chefs Daniel Boulud and Thomas Keller
Wednesday, September 11, 2019 | 6 pm – 9 pm
On Wednesday, September 11, 2019, the heartland town of Milan, Ohio will be transformed into the pulse of the culinary world when renowned Chefs Daniel Boulud and Thomas Keller join Farmer Lee Jones for a once in a lifetime event.
It goes without saying that this is a date in United States history that invokes patriotism like none other. It is a day to come together as a unified team of proud Americans. It is fitting that on this day the Culinary Vegetable Institute will celebrate the spirit of teamwork as we come together in support of the Ment’or BKB Foundation, the charity behind the Bocuse d’Or Team USA.
It is also fitting that Milan, the birthplace of inventor Thomas Edison, will play host to this showcase of innovation, talent and exploration.
Bocuse d’Or is more than a competition for Team USA. It is an opportunity to feel truly proud of our country and participate on a culinary world’s stage alongside 23 other countries that fought to be there. Patriotism takes many forms, and representing our country at the prestigious Bocuse d’Or is an opportunity for U.S. chefs to share the spirit of America with the entire world.
This dinner will truly be a window into the world, led by CVI Executive Chef Jamie Simpson, a dinner that will showcase courses created by a team of highly acclaimed culinary leaders, with guests having a unique opportunity to dine together and enjoy an unforgettable meet-and-greet with the chefs.
This is more than a dinner. This is about much more than food, or a competition, or a few famous chefs. This is a moment when we can truly be proud of our country. About our sense of community. About our commitment to quality. About our successes. About our failures. Even after a failure, we brush ourselves off, get up again, stand straight, grow and prosper, and become better than ever before.
This is about the United States of America. Team USA.
Farmer Lee Jones
Chef Daniel Boulud
Chef Thomas Keller
Chef Aaron Bludorn
Chef Mathew Peters
Chef Jamie Simpson
Chef Robert Sulatycky
Chef Melissa Rodriguez
Chef Junior Borges
Chef Britt Marie Culey
Tickets are limited.
Chef’s Table Sponsorship – $17,000 per table
• Dinner for 8 ($12,000 value)
• Seating with either Chef Thomas Keller (SOLD) or Chef Daniel Boulud (Priceless)
• Signed Menus (Priceless)
Private Dining Room Sponsorship – $20,000
• Private Dining Room Off Kitchen
• Dinner for 10 ($15,000 value)
• Private Service Staff
• Private Bar Service
• Private Chef Presentations (Priceless)
• Signed Menus (Priceless)
Dinner Table Sponsorship $12,000 per table
• Dinner for 8
Hospitality is included in price; no gratuities will be accepted.
Sponsorship opportunities available. Contact us at 419-499-7500.
Proceeds from the dinner will go toward the Ment’or BKB Foundation programs and mission.
About The Ment’or BKB Foundation:
The Ment’or BKB Foundation is a nonprofit that aims to educate and inspire excellence in young culinary professionals and also preserve the traditions and quality of cuisine in America. Ment’or is led by founders Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, as well as an esteemed Culinary Council of over forty renowned chefs. Educational grants and internships are offered to culinary professionals through the Continuing Education Program. The Young Chef and Commis Competition series offer yet another opportunity for them to further their careers. Ment’or has awarded almost $1.4 million in grants since 2014 to young chefs all across the US. Ment’or is also responsible for recruiting, training, and financially supporting the promising young American talents who represent Team USA in the prestigious biennial Bocuse d’Or competition, held in Lyon, France. For the first time in history, Team USA 2017 won the coveted Gold Medal at the Bocuse d’Or. Visit: www.mentorbkb.org.
Hotel Accommodations and Directions: Click here for our lodging recommendations and directions to the venue.
Dietary Restrictions and Allergies: All menus at CVI are thoughtfully customized for each event and express the inspiration of the farm at a given moment. As such, they are subject to change, and alternative ingredients are generally not readily available. If anyone in your party has any serious dietary restrictions and/or allergies, please notify us within 48 hours of the event so we may properly accommodate with appropriate consideration of substitutions or omissions. Consuming raw or under cooked meats, dairy, vegetables, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
While vegetables are the focus at the Culinary Vegetable Institute, we do include a variety of animal proteins in most of our menus. We believe fully showcasing our vegetables includes pairing them with a vast array of complementary foods. If you follow a vegan or vegetarian diet (or have other dietary requirements), we will be happy to accommodate your needs, but request that you please notify us no less than 72 hours prior to your event in order to prepare for those adjustments.
Dress Code: The dress code is casual at all of our events unless otherwise noted; we dress as if we are entertaining friends in our home. Please note that the drive and parking lot are unpaved so may be dusty in dry weather or muddy in inclement weather.
Cancellation Policy: We request that you cancel at least 14 days before a scheduled event. This gives us the opportunity to fill the event. You may email email@example.com or by phone 419-499-7500 ext. 402 for a full refund. Cancellations made within 7-13 days will incur in a 50% loss of the purchase amount. Cancellations made within 6 days of the event will incur a 100% loss of payment.
Hospitality Included: Ticket prices include the dinner experience and all front and back of the house staffing. Our team will not accept gratuities and no service charges will be added to your bill. It is our belief that compensation should be based on the contributions of each member of the team, not as a muliplier of an event price to some and not others. In so doing, we can ensure reliable wages to service staff and increase the base pay to back of house staff that you may not see, but are integral to the production of all of our events.
Payment is processed at the time of your reservation. By creating an account with the purchase of your ticket, we can apply additional charges of beverages, gift shop items, retail wine, gift certificates or other purchases and email a copy of the receipt to you upon the completion of the evening.
Photography is permitted, and sharing is encouraged. #EventsatCVI
For more information about this event, please contact the CVI at 419-499-7500 or by email at firstname.lastname@example.org.