Monday, February 20th
Chef/Owner Bruce Kalman has gained recognition from James Beard, with a nomination for “Rising Star Chef,” and has appeared on the Food Network to earn a “Chopped” championship title as well as on Esquire Network to win “Knife Fight.” His Northern Italian cooking style embraces the diverse and abundant produce of California to create exquisitely balanced flavor profiles meant to warm the soul at KP Hospitality concepts like UNION in Pasadena, CA and Knead & Co. Pasta Bar + Market in L.A.’s Grand central Market. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high quality vegetables, meats, and cheeses straight from the source.
Monday, March 6th
Lucques is the flagship home of James Beard award-winning chef Suzanne Goin and acclaimed Sommelier and Restaurateur Caroline Styne. This beloved restaurant features Suzanne's market-driven California-French cuisine set in screen actor Harold Lloyd's former carriage house, handsomely restored. Enjoy stellar cocktails by Christiaan Rollich and desserts by Pastry Chef Sahar Shomali.
Monday, March 13th
Early on in her career Nancy was named Food and Wine Magazine’s “Best New Chef”, in addition to “Pastry Chef of the Year”, “Who’s Who of Cooking” and “Outstanding Restaurant” for Campanile by the James Beard Foundation. Bon Appetit also awarded Silverton Best of Food & Entertaining, “Food Artisan” as well. Most recently, she received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of the Most Innovative Women in Food and Drink by Fortune and Food and Wine Magazine.
Along with Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles.
She is active in fundraising for numerous charities, most notably with Share Our Strength and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.
The Rose Cafe
Monday, March 27th
Chef Jason Neroni (formerly of Superba) has kept the roots of the Rose that the community knows and loves, while introducing his seasonal, globally influenced cuisine.
Chef Jason Neroni’s menu focuses on local Southern California cuisine with an international influence from his world travels. The bakery celebrates American classics, as well as some of the original Rose bakery classics re-conceptualized with their innovative techniques.
Connie and Ted's
Monday, April 3rd
At his trio of seafood-focused concepts, Executive Chef Michael Cimarusti combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish. Cimarusti’s acclaimed first restaurant Providence, a bastion of Los Angeles fine dining for over a decade, has yielded several James Beard Award nominations and two highly coveted Michelin stars. Located in the heart of West Hollywood, Connie and Ted’s pays homage to Cimarusti’s grandparents and the simple, honest seafood cookery of New England. His newest venture is Cape Seafood and Provisions, a sustainable seafood market serving wild-caught whole fish and custom filets, USDA Prime steaks and chops, and a variety of prepared items and grab-and-go dishes. Today, Cimarusti, Echiverri, and Co-Owner Donato Poto operate Providence, Connie & Ted’s, and Cape Seafood and Provisions. Outside of his restaurants, Michael actively supports the Special Olympics and always finds time to go fishing with his two children.
Monday, April 17th
Neal Fraser, chef and owner of multiple restaurant concepts in Los Angeles, started his career in the kitchen at age 20. Fraser touts an impressive resume that includes a degree from the Culinary Institute of America and an honor roll of kitchen credits such as Wolfgang Puck’s Eureka and Spago, Checkers Hotel under Thomas Keller, Joachim Splichal’s Pinot Bistro, Hans Rockenwagner’s Rox, and the highly revered Boxer. Currently, he and his business partner/wife Amy Knoll Fraser own and operate critically acclaimed Redbird; high-volume special events and performing arts venue Vibiana; fast-casual Fritzi Coop at Arts District Brewing Company and in the Farmer’s Market at the Grove.
Located in downtown Los Angeles, Redbird is Fraser’s flagship where he showcases his signature sensibility of refined yet approachable modern American cuisine, influenced by the city’s multitude of cultures. Carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana (the cathedral-turned-event-venue), Redbird is singular, timeless and “blissfully grown-up.” The restaurant has received many accolades including a coveted spot on Los Angeles Times’ Gold List by Jonathan Gold and Los Angeles Magazine’s Best New Restaurants list.
Tuesday, May 2
"Hollingsworth is attempting to nudge American cooking into the conversation — not the idealized regional cuisines cataloged by people like Edna Lewis and James Beard, but American cooking as it is experienced by most of us in 2016 — falafel and shawarma, spaghetti and sushi, funnel cake and campfire-roasted s'mores". Jonathan Gold, LA Times
Son of a Gun
Monday, May 8th
James Beard award winning Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun, Trois Mec, Petit Trois, Jon & Vinny’s and Trois Familia. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants.
Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and eight James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific”, 2015’s “Best New Restaurant” for Petit Trois, 2016’s “Outsanding Restaurant Design” for Jon & Vinny’s, and “Best Chef West” in 2013, 2014, 2015, 2016. The duo took home their first jointly won James Beard Award this May for “Best Chef West”. In 2013, Shook and Dotolo formed a culinary partnership with Lexus and were named Culinary Masters. In 2015, Shook and Dotolo became the newest All-Clad Chef Ambassadors. A dream come true for Shook and Dotolo, they partnered with Vans and released a Chef Shoe Line collaboration for animal, Son of a Gun and Jon & Vinny’s in January this year.
Wednesday, May 10
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica, California’s highly-acclaimed Mélisse, Charcoal Venice, and Dave’s Doghouse at the Staples Center in Downtown Los Angeles and Indian Wells Tennis Garden. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.
Hungry Cat Hollywood
Monday, May 22nd
David Lentz is the chef and owner of The Hungry Cat, known for seasonally inspired menus that feature impeccably fresh seafood, bi-coastal American classics and top-notch cocktails made with farmers’ market ingredients.
Chef Lentz, born in Maryland, now lives in the Hollywood Hills with his wife, Chef Suzanne Goin and their three children, all of whom root for the Baltimore Ravens.
Tuesday, May 23
“Michael Voltaggio has always been a technique-driven chef, a guy who knows his way around a rotovap, a centrifuge and a tank of liquid nitrogen. He constructs spheres out of watermelon that have the taste of a ripe tomato, turns potatoes into charcoal, and makes “Fritos” from scratch. He smears sauces on the side of bowls, and makes gnocchi out of slightly gelled egg yolks instead of potatoes”. Jonathan Gold, LA Times
Wednesday, May 24
"Williamson and Roberts have already elevated Hudson House and The Tripel to beloved local legends, so it's no surprise that the naturally seafood-centric menu at Playa Provisions earns similarly high praise from most — if not all. "The menu from chefs Brooke Williamson and Nick Roberts is mostly straight-ahead seafood—oysters, shrimp cocktail, lobster roll on buttered brioche…" S. Irene Virbila, LA Times
Thursday, May 25
"Garcia celebrates the bold, unruly flavors of home and the Eastside streets — paper sacks stuffed with the cut fruit, powdered chile and lime sold under rainbow-colored umbrellas in East L.A." Jonathan Gold, LA Times
Tuesday, May 23
Chef Zarate’s new restaurant Rosaliné will open this spring. Taking inspiration from his cookbook, Fire of Peru, the South American mastermind will use a traditional Josper oven with open charcoal grill; infusing ingredients with smoky, rich, earthy flavors and spices, prominent in South American cuisine. Taking over the Comme Ça space on Melrose Avenue, Los Angeles, the restaurant has been designed to make diners feel as though they're eating on the streets of Peru, providing the ambience of dining outdoors, yet remaining inside. With an open kitchen and greenhouse, open ceiling and storefront, the restaurant will use steel, exposed wood, and brick pattern flooring as an extension of the walls—a contemporary expression of rustic Peruvian architecture.
A portion of proceeds from the dinner & auction items will support the following charities: