Please join us for an exciting evening of culinary competition on Thursday, October 8th at Pass & Provisions in Houston. 

Enjoy some of Pass & Provision’s signature dishes, paried with wines from Spire Collection, while watching four young cooks compete in front of host Jérôme Bocuse, and Chef Judges Terrence Gallivan, Chris Hastings, James Kent, Paul Qui, Anne Quatrano, Seth Siegel Gardner and Ming Tsai.

Young Chef Competitors:

Event Details:
6:00pm       Guest Arrival
7:30pm       Competitor Presentations
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$125/ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. VIP tickets have a fair market value of $75/person, General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting afternoon of culinary competition on Saturday, September 26th at Lincoln Ristorante at Lincoln Center in New York.

Enjoy some of Lincoln’s signature dishes, paired with wines from Spire Collection, while watching four young cooks compete in front of host Chef Daniel Boulud, and Chef Judges Jonathan Benno (Lincoln), Scott Conant (SCM Hospitality), Shaun Hergatt (Juni), Eli Kaimeh (Per Se), Barbara Lynch (Menton), Adam Nadel (Lincoln), and Bill Telepan (Telepan).

Young Chef Competitors:
Matthew Bergen, Bay Shore, NY
Narcissa, New York, NY

Michael Dengelegi, Toms River, NJ
Bouchon Bistro, Yountville, CA

Zachary McCarty, Marlton, NJ
El Vez, New York, NY

Corey Siegel, Rye, NY
Westchester Country Club, Rye, NY

Event Details:
11:30 AM       Guest Arrival
12:45 PM       Competitor Presentations
2:15 PM         Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$100/ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. VIP tickets have a fair market value of $75/person, General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting evening of culinary competition on Thursday, September 17th at Chef Lee Wolen’s BOKA in Chicago.

Enjoy some of BOKA’s signature dishes while watching four young cooks compete in front of host Chef Gavin Kaysen, and Chef Judges Gerard Craft (Niche), Graham Elliot (Graham Elliot Bistro), Richard Rosendale (Rosendale Collective), Philip Tessier (Hestan), Giuseppe Tentori (GT Fish & Oyster), Rick Tramonto (Tramonto Cuisine) and Lee Wolen (BOKA).

Canapés, including marinated scallops, charred octopus and smoked foie gras, grilled Maine lobster, beef short ribs, and more, elegantly paired with wines from Spire Collection, round out this evening of competition. 

Young Chef Competitors:
Mark Garcia
Winnisook Club, Big Indian, NY

Torre Liebchen
etc. Steakhouse, Teaneck, NJ

Ryan Peters
Ocean Reef Club, Key Largo, FL

Tim Tokarz
Café Boulud, New York, NY

Event Details:
6:00pm       Guest arrival
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets: $100/person

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of theInternal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting evening of culinary competition on Thursday, August 27th at Chef Thomas Keller’s acclaimed Bouchon Beverly Hills.

Guests will enjoy some of Bouchon’s signature dishes while watching four young cooks compete in front of host Thomas Keller, and Chef Judges William Bradley (Addison), Josiah Citrin (Mélisse), David Hands (Bouchon Beverly Hills), Traci des Jardins (Jardinière), Timothy Hollingsworth (Barrel & Ashes), Walter Manzke (République) and Alan Wong (Alan Wong’s Honolulu).

Canapés, a raw bar of fruits de mer, Chef Keller’s favorite poulet rôti, Bouchon Bakery mignardises, and more, elegantly paired with wines from Spire Collection, round out this evening of competition. 

Young Chef Competitors:
David Kneller, Greensboro, MD
Bartlett Pear Inn, Easton, MD

William Lansing, San Pedro, CA
The Strand House, Manhattan Beach, CA

Skylar Stover, Napa, CA
Hestan, Anaheim, CA

Michelle Tribble, Dallas, TX
Five Sixty by Wolfgang Puck, Dallas, TX

Event Details:
7:00pm       Guest Arrival
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$125/General ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or.  General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Join us for a special PAR-TEE!

Please join Chefs Jérôme Bocuse, Daniel Boulud and Thomas Keller on the course, to celebrate Team USA’s historic win at the 2015 Bocuse d’Or competition and to inspire the next generation of great chefs.
 
Golf alongside some of the country’s most esteemed chefs at New York City’s newest luxury links-style golf course, while raising necessary funds to provide educational opportunities for young culinarians and promote the Bocuse d’Or Team USA as they go for gold in 2017. 

Monday, June 15, 2015
11:00am Arrival & Warm-up, 12pm Shotgun Start
Cocktail, Dinner & Awards Reception to Follow
Special Prizes & Silent Auction Opportunities

Trump Golf Links Ferry Point
500 Hutchinson River Parkway, Bronx, NY 

HOSTED BY:
Chef Daniel Boulud, Chairman, ment’or
Chef Thomas Keller, President, ment’or
Chef Jérôme Bocuse, Vice President, ment’or
Special “birdie” treats by Team USA 2015 Silver Winner
Chefs Philip Tessier and Skylar Stover

$1,500 per person or $5,000 per foursome (includes greens fees, cart, food & beverage)
If you are unable to attend, but would like to make a donation, please visit mentorbkb.org/donate.

For sponsorship inquires, please email young.yun@mentorbkb.org.

We look forward to sharing this wonderful day of food, fun and golf with you!

Trump Golf Links at Ferry Point is an 18-hole, Jack Nicklaus Signature Design, links-style golf course.  Sitting at the foot of the Whitestone Bridge in the Bronx, it is designed specifically to take advantage of spectacular views of the Manhattan skyline.  For more information about Trump Golf Links, please visit trumpferrypoint.com.