Culinary Events > No Kid Hungry Dinners

Charlotte No Kid Hungry Dinner

September 17, 2016

Summer Meals Supporter: $5,000

Afterschool Snack Star: $3,500

Healthy Meals Advocate: $2,000

Power Couple: $500

Individual Ticket: $175

Mimosa Grill

327 S.Tryon Street
Charlotte, North Carolina

Thank you to all who joined us at Mimosa Grill on Saturday, September 17, 2016!


Join Us to Help End Childhood Hunger in America with an incredible female linup!

Saturday, September 17, 2016

Mimosa Grill
327 S. Tryon Street
Charlotte, NC 28202

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

2016 menu just annouced - check it out on the menu tab! 

Event Chairs
Allyson Colaco
Tom Sasser
Craig Utt

Participating Chefs
Ashley Auer
Cooks & Soldiers
Atlanta, GA

Emily Hahn
Warehouse Bar + Kitchen
Charleston, SC

Annie Pettry
Decca Restaurant
Louisville, KY

Alyssa Wilen
Chef Alyssa's Kitchen
Charlotte, NC

Sommelier
Laura Maniec
Corkbuzz
New York, NY & Charlotte, NC

Mixologist
Madison Burch
Tavernpointe | Seven Lamps | GRAIN
Atlanta, GA

A special thanks to Thomas Marlow of Mimosa Grill and Scott Wallen of Upstream for hosting our participating chefs.

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.

 

 


Ashley Auer

Pastry Chef, Cooks & Soldiers

An Athens, Ga. native, Auer got her start in the industry by slinging sandwiches at her local Jimmy John’s. Fast forward two years later when Auer saw an ad for The Art Institute of Atlanta and decided to pack up, move to Atlanta and attend culinary school – all within three weeks. After finishing school, Auer pursued the savory side of cooking in noteworthy Atlanta establishments such as Aria, Seed Kitchen and White Oak Kitchen. Eventually, a light switched and she ventured to the pastry side, where she now serves as pastry chef at one of the city’s hottest restaurants and has quickly become known around town for her playful sweets like “chocolate and corn” and “bitters and berries.”

 



Emily Hahn

Chef, Warehouse Bar + Kitchen

Charleston's Empanada Mamma, Chef Emily has been cooking in the south for ten years.  Her culinary career began under Ed Vasaio at Mamma Zu in Richmond, Virginia.  Although she started as a prep cook, Hahn was running the kitchen daily within a year. After graduating from the New England Culinary Institute, she made her way to Charleston to work under Mike Lata at FIG Restaurant. Hahn’s passion for foods of different cultures and travel soon led her to Patagonia, Chile, to work at one of the top-rated fly fishing lodges in the world – Martin Pescador Lodge.  It was in Chile that her love of working side by side with farmers and her understanding of the true value of cooking seasonal, simple food grew to a new level.  Her food is bright, flavorful, and elevates simple ingredients in inventive ways.  In 2015 she was named Charleston’s Best Chef by culinary site, Eater.com. 


 

Annie Pettry
Executive Chef, Decca Restaurant

 

Chef Annie Pettry is a nationally recognized chef and owner of Decca in Louisville, KY. After training at the International Culinary Center in NYC, she cooked alongside renowned chefs in NYC, Asheville, and San Francisco, before moving to Louisville to open Decca in 2012. At Decca, Pettry applies classic French technique to Southern and Midwestern ingredients, with an emphasis on wood-­‐fired cooking. Pettry was named Restaurant Hospitality’s “15 To Watch in 2015,” a 2015 & 2014 Food & Wine “The People’s Best New Chef” nominee, and a 2014 Star-­‐Chefs Rising Star.



Alyssa Wilen
Chef/Owner, Chef Alyssa's Kitchen

 

Growing up in Charlotte, NC Chef Alyssa has been involved with cooking nearly her entire life. A 2005 graduate of the Art Institute of Charlotte, Alyssa started and ran her own catering company while in school. Her professional career has taken her to Italy and several restaurants in Charlotte that range from upscale, country club to small intimate dining.


In 2013, Chef Alyssa opened Chef Alyssa's Kitchen inside of Atherton Market in South End. Focusing on using healthy, local and sustainable ingredients Chef Alyssa teaches hands-on cooking classes covering a variety of cuisines and ability levels. During the summer she hosts interactive kids culinary camps.

In 2015 and 2016, Chef Alyssa's Kitchen was named Best Cooking Class by Charlotte Magazine. Previously she had been crowned the 2014 Iron Fork Champion, cooked twice at the prestigious James Beard House and her recipes had been featured in Food & Wine Magazine. In 2016 Chef Alyssa competed on Food Network's Beat Bobby Flay, and launched her own line of condiments. Currently, she can be seen cooking every Saturday on NBC Charlotte.

For more information please visit: www.chefalyssaskitchen.com or follow us on instagram @chefalyssaclt



Laura Maniec
Master Sommelier & Co-Founder, Corkbuzz

Master Sommelier Laura Maniec brings her extensive wine knowledge and passion for teaching to Corkbuzz Wine Studio, which she opened in New York City's Union Square neighborhood with her business partner Frank Vafier in 2011. Already a rising star in the wine world, Maniec is also the face of Corkbuzz, which has additional locations opening in 2014 in the Chelsea neighborhood of New York City and Charlotte, North Carolina.

 

Maniec’s fresh approach to wine has made Corkbuzz a destination for expert and novice wine drinkers alike and earned her recognition as both a sommelier and entrepreneur. Since opening Corkbuzz, The Wall Street Journal called Maniec the "It Girl" of the New York wine scene, Crain’s New York Business honored her as one of their “40 Under 40,” Food & Wine magazine named her one of 2013’s “Sommeliers of the Year” and Wine Enthusiast included her in their list of "Top 40 Tastemakers Under 40."

 

Maniec earned her Master Sommelier designation, the highest accreditation given to wine professionals, in 2009 after nearly eight years of intensive study. She is currently just one of 20 women to have the designation. 

 



Madison Burch
Mixologist, Tavernpointe | Seven Lamps | GRAIN

 

During her relatively short but fast-moving career, Madison Burch has created and now oversees the beverage programs at Atlanta restaurants Tavernpointe, Seven Lamps and GRAIN. Originally from Charlotte, N.C., Madison moved to Atlanta in 2009 to pursue a banking and retail management career.  After three years, she decided she needed a change and started working at for Buckhead Life Restaurant Group’s Veni Vidi Vici as a server. Madison quickly transitioned to a position behind the bar and was promoted to beverage director within six months. After a short time working with Fifth Group Restaurants, Madison joined the Seven Lamps team in October 2014. In 2015, her responsibilities expanded to include the cocktail programs at GRAIN and Tavernpointe, the latter of which she built from scratch. At Tavernpointe, Madison draws on classic cocktails to create modern tavern libations that match the menu and atmosphere created by Executive Chef Drew Van Leuvan.

 

SUMMER MEALS SUPPORTER - $5,000
Tax deductible amount: $4,400
  • 6 guests for cocktail reception / 1 table of 6 at dinner
  • Logo or name inclusion on all press, social media, event website and email promotions
  • Half page ad in the printed event program
  • Souvenir menu signed by evening’s participating chefs
 
AFTERSCHOOL SNACK STAR - $3,500
Tax deductible amount: $2,900
  • 6 guests for cocktail reception / 1 table of 6 at dinner
  • Half page ad in the printed event program
  • Logo or name inclusion on event website and email promotions
 
HEALTHY MEALS ADVOCATE - $2,000
Tax deductible amount: $1,600
  • 4 tickets to the dinner and cocktail reception
  • Inclusion on event website
  • Listing in the printed event program

POWER COUPLE - $500
Tax deductible amount: $300

  • 2 tickets to the dinner and cocktail reception
  • Listing in the printed event program
 

MENU JUST ANNOUCED! 

Reception  | 6pm
chef thomas marlow | mimosa grill | charlotte

Summer Melon
cucumber & bell pepper relish - u.a.v. marinated feta 

Springer Mountain Fried Chicken Biscuit
brown sugar mayo – pickle relish

Heritage Farms Hot Bacon
Carolina griddle cake –  spiced peaches
 mallorcan almonds & basil

Duck of Harmony Ridge
smoked goat cheese & creamed corn

Death's Door Gin with Fino Sherry, Plum, Hibiscus Flower, Lemon, and Bubbles

Jack Daniel's Single Barrel with Citrus, Cilantro, Agave, Chickpea, and Mole

Mecktoberkfest, Old Mecklenberg Brewery

Hugel & Fils Pinot Blanc, Alsace, France 2013

Dinner | 7pm

Hokkaido Scallop Crudo
apple & nasturtium
chef annie pettry | decca restaurant | louisville, ky

Hugel & Fils Pinot Blanc, Alsace, France 2013

Beet Salad
 mepkin abbey mushrooms - whipped feta
toasted flax + spelt crunch
pickled red onion + parsley salad
chef emily hahn | warehouse kitchen + bar | charleston, sc

Galerie Naissance Sauvignon Blanc, Napa Valley, California 2014

Carolina Amberjack with Kaffir Lime
butternut squash - eggplant & chicken confit
chef alyssa wilen | chef alyssa's kitchen | charlotte, nc

Siduri Willamette Pinot Noir. Williamette Valley 2014

Pistachio and Maraschino Cherry Mousse
aerated chocolate cake - feuilletine soil - pistachio brittle & drunken cherries
chef ashley auer | cooks & soldiers | atlanta, ga

Chevalier du Pastel Sauternes, Sauternes, France 2009

 

Healthy Meals Advocates
ALSCO
US Foods
CCS Construction

Power Couples
Mark and Allyson Colaco
Alfred and Amy Dawson
Heritage Farms Cheshire Pork
Becky Eitel and Chad Lowcock

 

Presenting Sponsor

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