Celebrate Young Chefs with Ment’or!
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*Seating is limited. Tickets are available on a first-come, first-served basis and must be purchased in pairs at a price of $200 per pair. Limit one pair of tickets per cardmember.
As a valued American Airlines AAdvantage® Aviator® Mastercard® cardmember, you and a guest are cordially invited to join Chef Daniel Boulud for an unforgettable dining experience at one of his 15 world-famous restaurants, DBGB Kitchen and Bar. This event is a unique opportunity to not only dine at DBGB Kitchen and Bar, but also to meet Chef Daniel Boulud in person!
DBGB is DC’s coolest industrial bistro, serving up a refined menu of carnivorous delicacies alongside a wide selection of craft beer and sommelier-selected wine.
Enjoy an evening filled with culinary delights, handcrafted by Chef/Owner Daniel Boulud, acclaimed culinary master, author of nine cookbooks, and recipient of countless awards worldwide.
Wednesday, July 25, 2018 | 6:30 pm
DBGB Kitchen and Bar
931 H St. NW
Washington, DC 20001
Proceeds benefit ment’or in support of Team USA and young chefs in America.
***SOLD OUT***
Monday, May 21, 2018
Reception: 6:00 p.m.CST
Dinner: 7:00p.m.CST
Sidney Street Café
2000 Sidney Street
St. Louis, MO
Help us celebrate our 10th anniversary by joining us at the Sidney Street Café garden for a Bocuse d’Or benefit dinner presented by Chef Kevin Nashan, the 2017 James Beard Foundation Award Winner for Best Chef Midwest. This special event begins with a reception and is followed by a five-course meal served family style. All proceeds benefit ment’or.
The evening’s all-star chef lineup includes:
Kevin Willmann, Farmhaus (St. Louis, MO)
Ben Grupe, Elaia (St. Louis, MO)
Mike Randolph, Público, Privado, Half & Half (St. Louis, MO)
Jason Vincent and Ben Lustbader, Giant (Chicago, IL)
Gerard Craft, Sardella, Brasserie, Taste, Pastaria, Porano (St. Louis, MO); Pastaria
(Nashville, TN)
Mitch Lienhard, Manresa (Los Gatos, CA)
Gregory Gourdet, Departures (Portland, OR)
Alex Seidel, Mercantile, Fruition (Denver, CO)
Justin Carlisle, Ardent, Red Light Ramen, The Laughing Taco (Milwaukee, WI)
Gavin Kaysen, Spoon and Stable (Minneapolis, MN), Bellecour (Wayzata, MN)
Ryan Poli, Catbird Seat (Nashville, TN)
Bob Zugmaier, Sidney Street Café (St. Louis, MO)
Kevin Nashan, Sidney Street Café, Peacemaker Lobster & Crab (St. Louis, MO)
SOLD OUT Ticket Options
$195 per person ($202.82 w/service fee) | VIP tables $5,000 for 10 people ($5,175.99 w/service fee)
Join Chef Daniel Boulud at Restaurant DANIEL for an intimate seated dinner hosted by acclaimed culinary MC, Billy Harris. Guests will enjoy a multi-course menu with wine pairing, chef meet-and-greet plus a hosted cocktail hour with hors d’oeuvres. Tickets are priced at $475 per person (including tax and tip), with proceeds from sponsors and auction benefitting the ment’or BKB Foundation. The dinner includes wine pairings, dessert, coffee and bottled water.
*This event is for people 21 and over only. No refunds or cancellations. Tickets are transferable. Communal seating. Limited dietary restriction can be accommodated. Further details are available at www.billyharris.com.
MENU (subject to change)
Passed Hors d’Oeuvres
-Hamachi Tartare, Wasabi, Lemon, and Smoked Trout Caviar
-Citrus-Cured Tuna with Anchoïade, Niçoise Olive
-Brochette of Seared Wagyu Beef with Pickled Onion and Tarragon Sauce
-Sweet Pea Pomponette with Morels -Comté Gougères with Beaufort Béchamel
-Crispy Duck and Foie Gras Craquelin with Rhubarb Coulis
First Course
Ceviche of Maine Sea Scallops with Finger Lime-Wasabi Vinaigrette, Cilantro, Avocado
Second Course
Warm Provence White Asparagus with Hazelnut Oil, Jamón Ibérico, Watercress, “Hollandaise au Vin Jaune”
Third Course
Calvados Flambéed Hudson Valley Foie Gras with Honeycrisp Apples, Celery, Licorice and Claytonia Salad
Fourth Course
Gaspésie Salt Meadow Lamb with Stewed Shoulder and Roasted Chop “Navarin”, Spring Vegetables
Dessert
-Tarte Citron Meringuée with Sorrento Lemon Cream and Confiture with Ganshu Berry Meringue, “Cedrat” Confit
-Signature Madeleines and Petits Fours
To purchase tickets to this special event, click here.
Meet and Mingle with the World’s Finest Chefs and Winemakers at the 10th Annual New Jersey Wine & Food Festival!
Friday, May 4th – Sunday, May 6th, 2018
Crystal Springs Resort
Sussex County, New Jersey
Join ment’or at the New Jersey Wine & Food Festival for the following special events:
Wine Cellar Dinner with Thomas Keller
Date: Friday, May 4
Time: 7:30 PM – 11:00 PM
Price: $1,000 SOLD OUT
Join Thomas Keller, Michelle Karr-Ueoka and Marc Perrin of Chateau de Beaucastel for an extraordinary night of cuisine and fine wine. These ment’or chefs will prepare a multi-course menu that will be paired with Veuve Clicquot La Grande Dame and wines from Chateau de Beaucastel, including some amazing back vintages. Chef Karr-Ueoka is one of Chef Keller’s mentees and has been nominated for multiple James Beard Awards. The Wine Cellar Dinner includes a Krug Champagne Reception at 7pm and overnight accommodations.
*Dress Code: Cocktail attire for women, jackets for men. No jeans, please. Tickets are non refundable. 21 & over only, please.
Ment’or 10th Anniversary Dinner
Date: Friday, May 4
Time: 8:00 PM – 11:00 PM
Location: Chestnut Room
Price: $295 + Tax and Gratuity
Join some of ment’or’s top chefs for a lively five-course dinner. Meet Top Chef favorite Bryan Voltaggio, Daniel alum and James Beard nominee Gavin Kaysen, ment’or chefs Matthew Kirkley and Justin Cogley and Restaurant Latour’s Martyna Krowicka. Each chef will present one course to be paired with boutique wines from around the world.
*Dress Code: Cocktail attire for women, jackets for men. No jeans, please. Tickets are non refundable. 21 & over only, please.
VIP Grand Tasting
Date: Saturday, May 5
Time: 6:30 PM – 10:00 PM
Price: $295
The 2018 VIP Grand Tasting spans two floors and features Bocuse d’Or Team USA chefs from 2007-2019, as well as chefs from Per Se, Daniel, Restaurant Latour and more, along with premium wines, Champagnes and spirits. VIP ticket holders get early VIP access to the Grand Tasting at 6:30pm and exclusive entry into the Grand Rotunda and 3rd Floor VIP lounge all night.
THE FIRST 300 GRAND TASTING TICKET HOLDERS RECEIVE A COMPLIMENTARY GIFT
*Dress Code: Cocktail attire for women, jackets for men. No jeans, please. Tickets are non-refundable. 21 & over only, please.
Proceeds benefit Bocuse d’Or Team USA and ment’or in support of young chefs in America.
Terms and Conditions:
American Airlines reserves the right to change the AAdvantage(R) program and its terms and conditions at any time without notice, and to end the AAdvantage(R) program with six months’ notice. Any such changes may affect your ability to use the awards or mileage credits that you have accumulated. Unless specified, AAdvantage(R) miles earned through this promotion/offer do not count toward elite-status qualification or AAdvantage Million Miler(SM) status. American Airlines is not responsible for products or services offered by other participating companies. For complete details about the AAdvantage(R) program, visit aa.com/aadvantage.
American Airlines, AAdvantage(R), the Flight Symbol logo and AAdvantage Million Miler(SM) are marks of American Airlines, Inc.
Tickets are non-refundable. Price does not include accommodations or travel. All net proceeds will be donated to ment’or, Ltd. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol. Please drink responsibly. (C)2018 ment’or, Ltd. All rights reserved.
DESCRIPTION:
For one night only, join Chefs Daniel Boulud and Barbara Lynch for a special five-course dinner with paired wines, celebrating the season. Hailing from Boston and with a passion for Italian and French cooking, Chef Lynch is one of the most treasured chefs in the country and will be collaborating on the menu for this intimate evening of food, wine and camaraderie. Additionally, 50% of the proceeds will benefit Ment’or – a nonprofit organization devoted to inspiring culinary and gastronomy excellence in young professionals.
MENU:
CANAPÉS
grissini with lardo and lomo
spring pea pomponette with sage and bacon
oyster with sea cress and meyer lemon coulis
lobster tartlet with black truffles
beet meringue with salmon rillettes
•••
TUNA NIÇOISE
tomato gelée, potatoes, haricots verts, olives, saffron aioli
•••
PAN ROASTED GRENOUILLE
green garlic mousse, lemon, capers, shallot crème fraîche
•••
LOTTE ET HOMARD
pancetta wrapped monkfish, lobster, carrots, sauce civet
•••
AGNEAU AUX MORILLES
lamb loin, morel royale, spring peas, herb jus
•••
COCOA POD “ITAKUJA”
green cardamom infused dark chocolate, passion fruit, brazilian coffee
Terms & Conditions: Tickets are non-refundable. Price does not include accommodations or travel. All net proceeds will be donated to ment’or, Ltd. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly.
Proceeds benefit Bocuse d’Or Team USA and ment’or in support of young chefs in America.
Terms and Conditions:
American Airlines reserves the right to change the AAdvantage(R) program and its terms and conditions at any time without notice, and to end the AAdvantage(R) program with six months’ notice. Any such changes may affect your ability to use the awards or mileage credits that you have accumulated. Unless specified, AAdvantage(R) miles earned through this promotion/offer do not count toward elite-status qualification or AAdvantage Million Miler(SM) status. American Airlines is not responsible for products or services offered by other participating companies. For complete details about the AAdvantage(R) program, visit aa.com/aadvantage.
American Airlines, AAdvantage(R), the Flight Symbol logo and AAdvantage Million Miler(SM) are marks of American Airlines, Inc.
Tickets are non-refundable. Price does not include accommodations or travel. All net proceeds will be donated to ment’or, Ltd. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol. Please drink responsibly. (C)2018 ment’or, Ltd. All rights reserved.
