Culinary Events > No Kid Hungry Dinners

Chicago No Kid Hungry Dinner

June 26, 2017

Monteverde Restaurant & Pastificio

1020 West Madison Street
Chicago, Illinois

 

Join Us to Help End Childhood Hunger in America

Monday, June 26, 2017

6:00 p.m. Cocktail Reception
7:00 p.m. Multi-Course Seated Dinner & Live Auction

Host Chef

Chef Sarah Grueneberg
Monteverde Restaurant & Pastificio
Chicago, IL

Guest Chefs

Stephanie Izard
Girl & the Goat, Little Goat and Duck, Duck Goat
Chicago, IL

Gavin Kaysen
Spoon & Stable and Bellecour
Minneapolis, MN

Sara Lamb
Monteverde Restaurant & Pastificio
Chicago, IL

Jason Vincent
Giant
Chicago, IL

Lee Wolen
Boka
Chicago, IL

Sponsorship & Table Hosting

For sponsorship and table hosting opportunities, contact Melissa Edwards at medwards@strength.org

No child should grow up hungry in America, but one in six 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 they live, learn and play. 

Have any questions? Contact Rebecca Woerner at rwoerner@strength.org or 202-695-1292.

Dining Room Photo credit Anthony Tahlier

Chef & Food Photo Credit Galdones Photography

 

Host Chef

Chef Sarah Grueneberg

Monteverde Restaurant & Pastificio

Chicago, IL

Photo Credit Galdones Photography

Since her childhood cooking with her grandparents on their ranch in Victoria, Texas, Sarah Grueneberg knew she was destined to work in the culinary world. Originally from Houston, Grueneberg moved to Chicago in 2005 to join the team at the award-winning Spiaggia under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef di Cucina in 2008 and then Executive Chef in 2010. During her tenure as Executive Chef, Spiaggia was awarded one Michelin Star for three consecutive years.

After graduating from culinary school in 2001, she started her first career-changing job with a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Grueneberg has traveled throughout Italy, Asia, Europe and the U.S., which has inspired her culinary approach of “following the food” and truly understanding “the dish” by knowing the people and culture that created it.

More notably, Grueneberg was a contestant on Bravo’s “Top Chef: Texas” making it as a finalist and runner-up for the season. She has also been named a “Rising Star Chef” by Chicago Social magazine in 2009 and 2016 and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards. Grueneberg is currently Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop, which she opened in November 2015 with business partner and long-time friend Meg Sahs. The restaurant has received acclaimed reviews from various outlets, including three out of four stars by The Chicago Tribune. In 2016, Monteverde received numerous accolades including: one of Food & Wine’s “America’s Best Restaurants,” a top 50 finalist in Bon Appetit’s “Best New Restaurants” list, Eater’s, “21 Best New Restaurants in America,” GQ’s “12 Best New Restaurants,” Eater Chicago’s "Restaurant of the Year” in the 2016 Eater Awards, the  “Worth the Wait” award in Chicago Tribune Dining Awards, and named one of Chicago Magazine’s “15 Best New Restaurants.” 

Chef Stephanie Izard

Girl & the Goat, Little Goat and Duck, Duck Goat

Chicago, IL

Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of three Chicago restaurants, Girl & the Goat, Little Goat, and Duck Duck Goat. A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Stephanie’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. In March 2016, Stephanie opened her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood. Izard was the first woman to win Bravo’s Top Chef (Season 4/2008) and is the only winner of the original version of the show to take the title of “Fan Favorite.” She will appear on Iron Chef Gauntlet this spring 2017. Among other recent projects, Izard has a product line called “This Little Goat,” consisting of cooking sauces and spice mixes for home cooks. Izard’s first book, “Girl in the Kitchen,” was released in the fall of 2011 (Chronicle). goat fish, a quarterly magazine that will cover topics ranging from travel in distant countries, to unique recipes, to exhilarating stories hits newsstands fall 2017. More information on Stephanie Izard can be found at www.stephanieizard.com or follow her on Twitter or Instagram at @StephAndTheGoat.

 

Chef Gavin Kaysen

Spoon & Stable and Bellecour

Minneapolis, MN 

There is nothing quite like the frenetic and fleeting seasonality of the upper Midwest to inspire a soulful cook. For Chef Gavin Kaysen, an old soul at heart, this idea beckoned him back home to Minneapolis to open Spoon and Stable, a 2015 James Beard Award Finalist for Best New Restaurant, in the North Loop neighborhood in fall 2014. “Cooking is very emotional for me; I have to cook how I feel,” Kaysen says. “There’s something to be said for how you feel emotionally as one season gives way to the next, when it snows, rains, or is sunny. I never thought about that growing up here, but coming back, I see that now.” Even though the award-winning chef has cooked in top kitchens throughout the U.S. and Europe, Kaysen gravitates most toward traditional Heartland dishes—the kind he grew up eating and cooking. “I love the classics. Starting with my grandmother, we always cooked very classical American dishes, like pot roast and chicken. I’m taking the knowledge I have now to shift, change, and morph those at Spoon and Stable.” The chef refined his dexterity in contemporary American fine dining by dedicating time to some of the world’s best restaurants. After graduating in 2001 from the New England Culinary Institute in Montpelier, VT, Kaysen worked at Domaine Chandon in Yountville, CA; L’Auberge de Lavaux in Lausanne, Switzerland; and the famed L’Escargot in London, before becoming executive chef at El Bizcocho in San Diego, where he was named one of Food & Wine magazine’s Best New Chefs. In late 2007, he joined Chef Daniel Boulud as chef de cuisine of Café Boulud in New York City, where he later earned the James Beard Rising Star Chef award and a coveted Michelin star. While there, he discovered so much more than tangible, technical skills. “It was like getting my master’s and PhD with Daniel and his organization,” he explains. “I learned so much about hospitality, about the business, cooking—but more importantly, I learned a lot about soulful food. When he cooks, it’s all about spontaneity, which I have discovered is how I really thrive, too.” Today, Kaysen helps the next generation of young culinarians refine their skills in the kitchen. He is one of the founding mentors of the nonprofit ment’or BKB Foundation (formerly Bocuse d’Or USA Foundation), for which he currently serves as Team USA’s head coach in preparing for the famed biennial culinary competition that showcases the world’s best up-and-coming chefs. Kaysen brings an intimate knowledge of the Bocuse d’Or competition, as he proudly represented the U.S. in 2007. In 2015, he successfully led Team USA to a record-breaking Second Place victory, the first medal and podium placement for the United States. 2015 set the stage for future success, and in 2017 Team USA claimed first place for the very first time. Bellecour, Kaysen’s second restaurant, opened in spring 2017. The French bistro is a nod to his friends and mentors Chefs Daniel Boulud and Paul Bocuse, as well as their time spent together in Lyon, France. Kaysen lives in Minneapolis with his wife and two sons. In his spare time, he tends to the strawberries, peppers, zucchini, cilantro, basil, thyme, rosemary, and tomatoes growing in his home garden.

 

Chef Sara Lamb

Monteverde Restaurant & Pastificio

Chicago, IL 

Photo and biography coming soon!

 

Chef Jason Vincent

Giant

Chicago, IL 

Working in a kitchen is deeply engrained in Chef Jason Vincent, who started cooking at age 15 at a pizza restaurant in Cleveland, OH.

Jason studied at the Culinary Institute of America in Hyde Park and then moved to San Sebastian, Spain, where he cooked at Michelin three-starred Arzak. This formative experience taught him the importance of proper technique and how to transform ordinary ingredients into an extraordinary dish.

After moving back to the States, Jason honed his skills at a number of notable restaurants around the country, including James Beard Award winners Fore Street in Portland, ME, and Commander’s Palace in New Orleans.

In 2005, Jason moved to Chicago to helm the kitchen at Lula Café and eventually went on to help open its sister restaurant, Nightwood, where his uncomplicated yet refined Midwestern menu earned national acclaim. While at Nightwood, Jason received the highest culinary accolades, including Food & Wine "Best New Chef;” COCHON 555’s “King of Pork;” a JBF semifinalist nomination for "Best Chef: Great Lakes;” and Michelin Guide's "Bib Gourmand” award.

In 2014, after 25 years working in restaurants, Jason very thoughtfully and deliberately decided to take a break from the industry to begin planning a place of his own. During his hiatus, he spent precious time with his young family and traveled for inspiration and a fresh perspective. Giant is the result of this “pause,” a representation of Jason as a chef, a father, a husband and a friend. His concept for Giant is simple—a special little neighborhood spot with great service and honest, unpretentious and delicious food. 

 

Chef Lee Wolen

Boka

Chicago, IL 

Chef Lee Wolen was born in Cleveland, Ohio and decided to pursue a career in the kitchen in high school. During his early career, Wolen worked as Sous Chef in Chicago at Moto, Butter, Le Manoir aux Quat’Saisons and El Bulli.

Wolen was Sous chef at Eleven Madison Park in New York, a three-Michelin-star restaurant, for three years. During his tenure, Eleven Madison Park achieved The New York Times’ coveted four stars, earned multiple Michelin stars, and a Top Ten ranking in San Pellegrino’s “World’s 50 Best Restaurants.”

Wolen joined The Lobby at The Peninsula Chicago as Chef de Cuisine in 2012. Under Wolen, The Lobby received a five-star rating from Time Out Chicago, a four-star review from Chicago Magazine, and three-stars from Chicago Tribune. Wolen also earned a Michelin Star.

In 2014, Wolen joined Boka Restaurant as Executive Chef/Partner. At Boka, Lee was named “2014 Chef of the Year” by Chicago Tribune and Eater Chicago, Plate Magazine’s one of “30 Chefs to Watch,” and was nominated for a James Beard Award for Best Chef: Great Lakes in 2016. Boka has maintained a Michelin Star in 2014, 2015 and 2016.

This fall, Wolen will open his second restaurant, Somerset, located in the Viceroy Chicago hotel in the Gold Coast neighborhood.

2017 Chicago No Kid Hungry Dinner Ticket Package Opportunities

NO KID HUNGRY LEADER $12,500 (One Available)

- 10 guests for cocktail reception & 1 table of 10 at dinner
- Recognition in all media
- Full page ad in printed event program
- Recognition and thank you during event
- Souvenir menu signed by participating chefs

Support at this level will connect kids facing hunger with 125,000 healthy meals.
Tax deductible amount $9,200

SCHOOL MEALS HERO $10,000 (One Available)

- 8 guests for cocktail reception & 1 table of 8 at dinner
- Recognition in all media
- Half page ad in printed event program
- Recognition and thank you during event
- Souvenir menu signed by participating chefs

Support at this level can help two schools launch an in-classroom breakfast program.
Tax deductible amount $9,200

SUMMER MEALS SUPPORTER $5,000

- 6 tickets to both the dinner and cocktail reception
- Half page ad in printed event program

Tax deductible amount $4,400

AFTERSCHOOL SNACK STAR $2,000

- 4 tickets to both the dinner and cocktail reception
- Listing in printed event program

Tax deductible amount $1,600

HEALTHY MEALS ADVOCATE $750

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

Tax deductible amount $550

INDIVIDUAL TICKET $200 - SOLD OUT

- 1 ticket to both the dinner and cocktail reception

Tax deductible amount $100

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