Culinary Events > No Kid Hungry Dinners

Seattle No Kid Hungry Dinner

July 20, 2017

Individual Ticket: $150

Tables begin at: $2,500

Westward

2501 N Northlake Way
Seattle, Washington

Tickets are no longer available online. Please contact Emily Roth at eroth@strength.org to inquire about ticket availability or to be added to our wait list. 

Join No Kid Hungry and Host Chef Joshua Henderson on Thursday, July 20, 2017, for a special multi-course dinner to end childhood hunger now. 


Thursday, July 20, 2017
6:00 P.M. Cocktail Reception
7:00 P.M. Seated Dinner and Live Auction


Host Chef 
Executive Chef Joshua Henderson
Huxley Wallace Collective, Seattle, WA



Guest Chefs
Chef Edouardo Jordan, Salare, Seattle, WA
Chef Brendan McGill, Hitchcock, Seattle, WA
Chef Kwame Onwuachi, Washington, DC
Chef Derek Simcik, Scout, Thompson Hotel, Seattle, WA
Chef Angelo Sosa, aosbysosa.com, San Diego, CA

About No Kid Hungry Washington:
No child should go hungry in America, but 1 in 6 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids get healthy meals every day. With a multi-year investment beginning in 2015 from the Social Innovation Fund, a program of the Corporation for National and Community Service, United Way of King County joined No Kid Hungry to launch No Kid Hungry Washington. In this partnership, No Kid Hungry Washington will focus on ending childhood hunger in King Country -- the area encompassing Seattle and the surrounding suburbs. Learn more about how we're making No Kid Hungry a reality in Washington here

Interested in hosting a table or have a question? Contact Emily Roth.

Host Chef
Chef Joshua Henderson
Huxley Wallace Collective
Seattle, WA


(Bio)


2501 N Northlake Way, Seattle, WA 98103
www.westwardseattle.com

Guest Chefs

Chef Eduardo Jordan
Salare, Seattle, WA

Edouardo Jordan was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thought of raising a family and opening a restaurant in mind, Jordan moved to Seattle where he began working at Sitka and Spruce as sous chef. In 2013, Jordan was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016, Salare was listed as a best new restaurant in America in 2016 by Eater National, and is a 2017 James Beard Award finalist.

 

Chef Brendan McGill 
Hitchcock, Seattle, WA

 

Brendan McGill hails from Fairbanks, Alaska, where his love of cooking, fishing, and farming were cultivated from an early age. What started there as an aspiring cook’s passion has grown into a collection of highly-acclaimed restaurants and delis located in Seattle and on nearby Bainbridge Island, just a 30-minute ferry ride from the city.

After graduating with a culinary degree from the Art Institute of Seattle, McGill spent time traveling and cooking through Spain, South America, and Italy. In Seattle, he cooked at local favorites Harvest Vine and Il Bistro before opening Hitchcock on Bainbridge Island to rave reviews in 2010.

At Hitchcock, McGill showcases not just local products, but also an abundance of vegetables and pork from his farm, Shady Acres. McGill raises purebred Mangalitsa pigs to provide the delis and restaurants with incredible meat that he can truly tell the entire story behind, taking the local sourcing movement to a new level.

In 2011, Hitchcock Deli opened next door to the restaurant, offering guests a robust selection of house-cured meats, accouterments, and sandwiches. In 2014 a second Hitchcock Deli opened in Seattle’s Georgetown neighborhood, to the thrill of city dwellers.

Never one to slow down, in May of 2016 McGill, along with his wife Heidi, opened Verjus, a vegetarian cafe and fresh-pressed juice bar that fuels Bainbridge locals and visitors alike. Bruciato, the island’s first Neapolitan pizza joint, opened in January of 2017. McGill crosses the water once again with Café Hitchcock, his all day café that opened in April 2017 just north of Seattle’s Pioneer Square.

McGill was voted the “People’s Best New Chef” by Food & Wine in 2013, and in 2014 was honored with a James Beard Foundation semifinalist nod for Best Chef Northwest and named “Chef of the Year” by Eater Seattle. In 2015, StarChefs presented McGill with a Rising Star Chef Award and Rising Star Artisan Award for his charcuterie program.

When not in the kitchen or out on the farm, McGill can be found exploring the world with his wife Heidi and their two young sons.

 

Chef Kwame Onwuachi
Washington, DC

Kwame Onwuachi was born into the kitchen. His mother, Jewel, ran a catering company from their one bedroom apartment in the Bronx and Kwame was her first employee. He would do everything from peeling shrimp to helping pack up for events. Having a creole background, Jewel cooked all kinds of creole and Cajun inspired dishes which taught Kwame the basis of French cuisine at an early age, this taught Kwame the “How” of cooking. Kwame’s father is Nigerian and Jamaican, and that also inspired the cuisine of Jewels catering company, from Jallof rice to Jerk chicken wings. When Kwame was about 10 years old he was sent to Nigeria to live with his grandfather who showed him the “Why” of cooking. In Nigeria if Kwame wanted chicken he had to raise the chicken and kill it himself, if he wanted eggs he had to collect them from the hens, and if he wanted cooking oil he had to retrieve the palm kernels from a tree and extract the oils from the fruit. Here is where he learned to respect the animals and the produce. After two years he returned to America with a new-found appreciation for life. After working in kitchens in Louisiana, he went on to open his own Catering Company in New York City and then went to The Culinary Institute of America where he fell in love with fine dining. He went on to work at Per Se and Eleven Madison Park. After stints at both prestigious restaurants he then traveled for two years doing pop up restaurants all around the world in cities like L.A., Dallas, Washington D.C., Mumbai, and Hong Kong to name a few. After his travels he competed on Top Chef where he was a semi-finalist and fan favorite. He was recently awarded Zagat 30 under 30 and Forbes 30 under 30 as well.

 

Chef Derek Simcik
Scout, Thompson Hotel, Seattle, WA

Derek Simcik spent his formative years experiencing foods from around the world having lived in Greece, Tunisia, Germany, France, Hong Kong, Japan and Austria all before the age of 20. Born in Athens, Greece to American parents, Derek has a great respect for local culture and their unique cuisine. 

Today, Derek takes advantage of the bounty of the Pacific Northwest at Scout, one of “Seattle’s 10 best new restaurants of 2016,” located in the Thompson Hotel.

Prior to joining Two Roads Hospitality, Derek spent 8.5 years at Kimpton Hotels and Restaurants opening two Washington, D.C. hotspots, Morrison House and Jackson 20, before taking the helm at Chicago's Atwood in 2009. As Executive Chef of Atwood, Derek won wide acclaim in his four-plus years of service. In 2014, Derek opened Santa Barbara's bohemian oasis, Outpost at The Goodland, in a dual role as the Executive Chef and General Manager. 

Derek is a creative chef with a business mindset, excelling at forecasting, budgets and running a profitable operation. In the kitchen, he strives for perfection and timeliness. Derek is fluent in utilizing social media and technology to execute marketing strategies. 

 

Chef Angelo Sosa
aosbysosa.com, San Diego, CA

Chef, restaurant owner, cookbook author, TV personality and designer Angelo Sosa has spent 20 years working with the best in the world of hospitality. Sosa’s pedigree includes top culinary names internationally—he is a protégé of Jean-Georges Vongerichten and has worked intimately with Alain Ducasse in France. Other experiences include learning from hospitality mogul Stephen Starr during his time at New York’s Buddakan, and with Masaharu Morimoto at his namesake restaurant. Sosa has appeared on Top Chef’s Season 7 and Top Chef All-Stars Season 8 among other notable television appearances. He has released two cookbooks, “Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy,” and his collaboration with TV and radio personality Angie Martinez, “Healthy Latin Eating: Our Favorite Family Recipes Remixed.” Most recently, he has launched a line of barrier-breaking stylish and simple aprons, AOSbySOSA. Everything Sosa does, he does with passion.

 

2017 Dinner Sponsors
The Seattle No Kid Hungry dinner is presented by
 

Official Water Sponsor
S. Pellegrino

Summer Meal Supporters

           
     


After School Snack Stars
Williams Sonoma

Healthy Meals Advocates
Scout PNW
Thompson Seattle

Special Thanks

Amateur Hour
Anne Amie Vineyards
aosbysosa.com
Campari America
Colins Family Orchards
Corfini Gourmet
Damsel Cellars
Diageo
E. & J. Gallo Winery
Otis Kenyon Wine
Linster Creative
Raptor Ridge
Mark Ryan Winery
Mike Tabolsky Photography
Stoup Brewing
Trisaetum Winery

Interested in hosting a table or have a question?
Contact 
Emily Roth.

 

Presenting Sponsor

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