Join Us to Help End Childhood Hunger in America
Monday, June 5, 2017
6:00 p.m. Cocktail Reception
7:00 p.m. Multi-Course Seated Dinner & Live Auction
Chef Nina Compton
New Orleans, LA
Chef Aaron Brooks
Edge Steak & Bar
Chef Mike Pirolo
Sponsorship and Table Hosting
For sponsorship and table hosting opportunities, contact Courtney Smith at email@example.com
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 Courtney Smith at firstname.lastname@example.org or 202-649-4357.
Host Chef Nina Compton
Compère Lapin Chef/Owner Nina Compton has more than 15 years of experience manning the stoves of some of the finest restaurants in the country.
Upon completion of secondary school in England, Nina Compton returned to her home in St. Lucia where she decided to pursue her dream of becoming a chef. Her wary but supportive parents arranged an internship with a friend’s hotel in Jamaica where Nina fell in love with the creativity and camaraderie of the kitchen. Leaving the cozy, warm winters of the Caribbean, Nina chose to move to chilly Hyde Park, NY to study at America’s finest culinary school.
Graduating in 2001 from The Culinary Institute of America, Nina began her professional journey at Daniel in New York City, working and continuing her culinary education alongside world renowned chef/ restaurateur Daniel Boulud and his team.
After moving to Miami, she continued to work with the best, joining the crews of Norman Van Aken at Norman’s then Philippe Ruiz at Palme d’Or. Eventually Nina moved to Casa Casuarina, a private club and boutique hotel in Miami Beach where she rose from Sous Chef to Executive Chef of the small yet highly acclaimed property.
With the excitement of the renovation of the famed Fontainebleau Miami Beach in 2008 combined with the chance to work with Scott Conant at Scarpetta, Nina leapt at the chance to join the pre-opening team as Sous Chef and went on to be appointed Chef de Cuisine, where she earned raves and accolades. During a star turn on BRAVO’s acclaimed cooking competition show, Top Chef, on which she was a finalist and fan favorite, Nina fell in love with the Crescent City. An opportunity with Provenence Hotels lured Nina to New Orleans where she opened her first solo restaurant, Compère Lapin, at the Old No. 77 Hotel & Chandlery in the Warehouse District. Since opening in June 2015, Compère Lapin has received critical acclaim including a rave review in The New York Times, Top 10 Winner of Playboy's Best New Bars in America 2016 and “Best New Restaurant” nods by New Orleans Magazine and Times-Picayune. In addition to her huge success on her first restaurant, Nina is also currently the culinary ambassador for St. Lucia.
Chef Michael Gulotta
MoPho & Maypop
Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August under Chef John Besh. Gulotta then took leave to train in the Italian Riviera and Germany’s Black Forest. When Hurricane Katrina hit, Michael returned home to help rebuild and assist with August’s re-opening. He was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years, while establishing relationships with local farmers and purveyors. He opened his first restaurant, MOPHO, in January of 2014 with his brother, Jeffrey Gulotta, and high-school friend, Jeffrey Bybee. Located in New Orleans’ Mid City, MOPHO strives to be a true neighborhood restaurant and a destination for Southeast Asian inspired cuisine utilizing the Louisiana pantry. In its first year MOPHO was nominated for America’s Best New Restaurant by Bon Appétit Magazine and named Restaurant of the Year by New Orleans Magazine. Michael was just recently named one of Top 30 Chefs to Watch in the nation by Plate Magazine, A New Orleans Rising Star by Starchefs, and a 2016 Best New Chef by Food & Wine magazine.
His team recently opened its second full service restaurant, Maypop, in the Central Business District of New Orleans.
Chef Michael Pirolo
Born in Queens, New York, but raised in Avellino, Italy, Pirolo comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. After finishing his degree, he relocated to New York and changed tracks, immersing himself in French cuisine before relocating to Philadelphia to take the role of sous chef at Alfred Portale’s Striped Bass.
During Pirolo’s time at Gilt, the restaurant earned two Michelin stars. Following his love of Italian cuisine and striking up a professional bond with celeb chef/restauranteur Scott Conant, Pirolo joined Conant’s Scarpetta restaurant in New York, then relocated to Miami to take the helm as chef de cuisine of Scarpetta at Fontainebleau Miami Beach. There, Pirolo made a name for himself and rose through the media ranks as a rising star in Miami’s culinary community, an earnest, hard-working, careerist “chef’s chef.” A rare 4-star review from Miami Herald food critic Victoria Pesce Elliot helped elevate his profile and set the stage for Pirolo to move out on his own.
He opened Macchialina with partner Jen Chaefsky on Miami Beach’s Alton Road in 2012. The restaurant opened to much acclaim, earning the duo accolades including being ranked among the top “South Florida Food 50” by The Miami Herald (February 2015). In 2016, Pirolo was named a James-Beard Award semi-finalist for “Best Chef: South.”
Chef Aaron Brooks
Edge Steak & Bar
Aussie native, Aaron Brooks made his way to Miami to launch the modern steakhouse EDGE Steak & Bar in November 2011. A journey that took him from the Gold Coast to Vancouver and then Boston, Brooks has orbited around cultures and cuisines, from Pan-Asian to New England. Passion about his profession, he finds culinary inspiration from each destination, offering a sense of place with his cuisine. At EDGE he features Latin flavors and influences with its bright and fresh flavors: tartares spiked with Peruvian aji Amarillo, citrusy ceviches and earthy chorizo croquetas.
His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. As for the seafood, “We go local with mahi, corvina, snapper, and stone crabs– they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.
Since joining EDGE Steak & Bar, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen and South Beach Wine & Food Festival. A local feat, he beat out five of Miami’s top culinary masterminds to win Prince of Porc in the Miami regional Cochon555. He’s been named the Miami "Lambassador" by Meat & Livestock Australia for his expertise and knowledge of Australia’s grass-feed lamb and beef products. Additional accolades include being named the only culinary professional in Brickell Magazine’s 2013 “Top 20 Under 40” list as well as one of Miami New Times’ top Tastemakers who have helped shape the Miami food scene into what it is today.
2017 New Orleans No Kid Hungry Dinner Sponsorship Opportunities!
SCHOOL MEALS HERO $10,000
- 8 guests for cocktail reception & 1 table of 8 at dinner
- Recognition in all media
- Full page ad in 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 event program
Support at this level can upgrade a kitchen at a summer meals site, allowing them to feed more kids during the summer months
Tax deductible amount $4,400
AFTERSCHOOL SNACK STAR $2,500
- 4 tickets to both the dinner and cocktail reception
- Listing in event program
Support at this level can help launch an afterschool meals program to feed children when school is out of session
Tax deductible amount $2,100
HEALTHY MEALS ADVOCATE $500
- 2 tickets to both the dinner and cocktail reception
- Listing in event program
Support at this level can fund a community-wide outreach program to inform up to 10,000 families about free summer meals available for their children
Tax deductible amount $300