Culinary Events > No Kid Hungry Dinners

Virginia No Kid Hungry Dinner

September 29, 2016

Individual Ticket: $350

Power Couple: $750

Chef's Table: $1,500

Afterschool Meals Friend: $2,500

Summer Meals Supporter: $5,000

School Breakfast Hero: $10,000

No Kid Hungry Champion: $15,000

Vanish Farmwoods Brewery at Black Hops Farm

42264 Leelynn Farm Ln
Leesburg, Virginia

Join Us to Help
End Childhood Hunger in America

A Night Out For No Kid Hungry 

Thursday, September 29, 2016

 
Vanish Farmwoods Brewery at Black Hops Farm
42264 Leelynn Farms Ln.
Leesburg, VA 20176


6:30pm: Cocktail Reception with live music by "BluesAmericanaRock" artist Ted Garber
7:30pm: Multi-Course Seated Dinner


HOST CHEF
Chef Bryan VoltaggioExecutive Chef and Owner
Volt, Lunchbox, Family Meal, Range and Aggio

2016 GUEST CHEFS 

Cassidee Dabney
Blackberry Farm
Walland, TN

Dylan Fultineer
Rappahannock
Richmond, VA

Spike Gjerde
Woodberry Kitchen, Parts & Labor, Artifact Coffee, and Grand Cru
Baltimore, MD

Jeff Mahin
Stella Barra Pizzeria, Summer House Santa Monica, Do-Rite Donuts, and M Street Kitchen
Santa Monica, CA, Hollywood,CA, Chicago,IL, and Bethesa, MD

Michael Voltaggio
Ink
Los Angeles, CA

Contact Sam DeNafo at sdenafo@strength.org or 202-487-6572 with any questions.
Space is limited, RSVP required.


No child should grow up hungry in America, but one in five 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.

 

Chef Bryan Voltaggio

Chef Bryan Voltaggio is a true son of the Chesapeake, born and bred in Frederick, Maryland. By the young age of 20 and after having served as sous chef and executive chef at two regional hotel restaurants, Voltaggio made the decision to enroll at the Culinary Institute of America (CIA) in Hyde Park, NY. Upon graduating, Voltaggio staged at Aureole, in New York City, where he met his mentor chef Charlie Palmer. Following a stint at Michelin three-star Pic restaurant in Valence, France, Voltaggio reunited with Palmer as executive chef at Charlie Palmer Steak in Washington, DC. After almost a decade with Palmer, Voltaggio took a leap of faith and returned to Frederick, Maryland to open VOLT in 2008. In late 2011, Voltaggio expanded with Lunchbox, followed by Family Meal and RANGE in 2012.

Voltaggio is the executive chef and owner of four restaurants including VOLT, Lunchbox, Family Meal and RANGE. As a finalist on Top Chef Season 6 and Top Chef Masters Season 5, Voltaggio is the first chef to compete on both Top Chef and Top Chef Masters. The James Beard Foundation Award finalist co-authored the cookbook, VOLT.Ink, with his brother, Michael, and is set to release a new title HOME in 2014. As a father and chef, Voltaggio is a passionate philanthropist and supports Share Our Strength in their fight against childhood hunger. He has raised over three quarters of a million dollars over the last five years to support innovative school breakfast programs, meals for achievement, and the national No Kid Hungry campaign. He lives with his wife, Jennifer, and their three children Thacher, Piper and Ever Maeve in his hometown of Frederick, MD.

 

GUEST CHEFS

Chef Cassidee Dabney
Blackberry Farm
Walland, TN

Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Dabney to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a Sous Chef before working her way up to Executive Sous Chef. In 2015, Dabney was named the Executive Chef of the Barn. Dabney’s team prepares beautifully served multicourse menus of the farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from the Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard award for Outstanding Wine Program. 



Chef Dylan Fultineer

Rappahannock
Richmond, VA

A devoted ostreaphile, Dylan Fultineer creates menus that bring out the best in both oysters and seasonal, regional ingredients at Rappahannock, the restaurant of Rappahannock Oyster Co. in Richmond, VA. Before opening the restaurant in December 2012, the executive chef first helped overhaul the menu at Merroir restaurant in Topping, VA, and designed the menu for Rappahannock Oyster Bar in Washington, D.C. He also oversees the kitchen and menu at the company’s latest venture, Rapp Session, adjacent to Rappahannock Restaurant. Fultineer has helped put Richmond on the map as a burgeoning culinary city and continues to earn recognition for his inventive seafood menus.  Beyond making distinctive dishes showcasing native Virginian oysters, Fultineer seeks out other ingredients grown, raised, or caught near Central Virginia for his menu. He regularly visits the city farmers’ market for produce and sources local seafood and meat, including chickens raised in Richmond proper. 

Originally from York, PA, Fultineer developed his lifelong interest in food from watching his Pennsylvania Dutch relatives cure meats and make sauerkraut. He apprenticed under James Beard Award-winning Chef Paul Kahan at Blackbird in Chicago from 1999 to 2006. While there, the Chicago Tribune named him one of the top three sous chefs in the city. He then moved to Los Angeles to run the kitchen at the second location of The Hungry Cat by another James Beard Award winner, Chef Suzanne Goin. During his stint in California, he not only developed a love of craft beer and food pairing when he cooked for the brewpub at Hollister Brewing Co., but he also acquired a deep appreciation of house-baked bread from working with the wood-fired oven at Full of Life Flatbread.

The chef currently lives north of Richmond in Mechanicsville, VA, with his wife, Francesca, and daughter, Josephine. Outside of the kitchen, he can be found tending to his garden or out on a hunting excursion in the nearby forests.



Chef Spike Gjerde

Woodberry Kitchen, Parts & Labor, Artifact Coffee, and Grand Cru
Baltimore, MD

Spike Gjerde (pronounced jer-dē) is the Executive Chef and Co-Owner of Foodshed — a Baltimore restaurant group committed to restoring and preserving its Mid-Atlantic food system through purchasing solely from the growers, watermen and food artisans of the Chesapeake. Spike leads a team of more than a hundred employees at Foodshed, which includes the trailblazing restaurant that started it all, Woodberry Kitchen, as well as Artifact Coffee, Parts & Labor Butchery, Grand Cru Wine Bar & Bottle Shop, and canning operation Woodberry Pantry. In 2015, Spike became the first and only Baltimore chef to bring home the James Beard Foundation’s award for “Best Chef, Mid-Atlantic.” He was a finalist both years prior.

In 2007, Spike and wife Amy opened Woodberry Kitchen. From the start of Woodberry, the Gjerdes dedicated their family and their business to building a sustainable food economy by supporting local growers, which today, has grown to a network of more than 60 different producers throughout the Chesapeake Bay and Mid-Atlantic regions that supply all of the Foodshed businesses.



Chef Jeff Mahin

Stella Barra Pizzeria, Summer House Santa Monica
Do-Rite Donuts, and M Street Kitchen
Santa Monica, CA, Hollywood,CA, Chicago,IL, and Bethesa, MD

Jeff Mahin is a chef/partner at Lettuce Entertain You Enterprises and the creative force behind Stella Barra Pizzeria Summer House Santa Monica, Do-Rite Donuts and M Street Kitchen. Mahin has accumulated several industry accolades including Zagat “30 under 30” list in 2012, Forbes “30-under-30” list of hospitality industry up-and-comers in 2012 and Restaurant Hospitality’s “13 to watch in 2013.”

He opened an artisanal pizzeria Stella Barra Pizzeria in Santa Monica where he experimented with more than 30 different variations to create restaurant’s signature pizza crust, using locally-milled flour and farmer’s market ingredients to make up the ever-changing menu. Stella Barra has since expanded to West Hollywood, Chicago as well as North Bethesda. His other West Coast restaurant includes M Street Kitchen. Most recently,  he opened Summer House Santa Monica in both Chicago and North Bethesda, that  brings a laid-back California-style cuisine and evokes a laid back, friendly vibe.

In addition to his work in the kitchen, Mahin is involved in Chefs Cycle, a fundraising endurance event featuring award-winning chefs fighting childhood hunger outside the kitchen. Mahin serves as an ambassador for the organization. Last year, along with more than 100 other chefs from around the country, they raised over one million dollars to battle childhood hunger in the U.S. Next year, he plans to ride across the U.S. with fellow chefs to raise money and awareness for No Kid Hungry and Chefs Cycle.



Chef Michael Voltaggio

Ink
Los Angeles, CA

Michael Voltaggio is the owner/chef of the highly acclaimed restaurant ink. and the artisanal sandwich concept Sack Sandwiches in Los Angeles. Celebrated having reinterpreted a new class of finer dining at ink., Voltaggio embraces the city’s diverse ethnicities, cultures and industries, dubbing the food and experience there as Modern Los Angeles, earning the title of “Best New Restaurant in America” by GQ in 2011.

A native of Frederick, Maryland, Voltaggio began working in a local hotel kitchen under his older brother, Bryan, at the age of 19 and went on to receive his formal education by earning a prestigious position at the venerable Greenbrier apprenticeship program in West Virginia, notably graduating when he was 21 (at the time the youngest to have done so). Prior to opening ink., Voltaggio spent time at the helm of numerous high-profile kitchens across the country including Charlie Palmer’s Dry Creek Kitchen in Healdsburg, CA, earning a Michelin star, and The Bazaar by José Andrés, where he earned a rare 4-star review from the Los Angeles Times and finalist nomination for “Best New Restaurant” from the James Beard Foundation.

Voltaggio has been recognized as one of Food & Wine’s Best New Chefs in 2013, awarded as the winner of the season six of Bravo’s Top Chef, hosted the Travel Channel series called Breaking Borders, and has appeared on shows such as Fox’s Master ChefHell’s Kitchen, and as an actor on ABC’s Suburgatory, as well as a holiday special with his brother for Cooking Channel’s Voltaggios Take on Thanksgiving.

 

 

 

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