*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 a meet and greet with Chef Mathew Peters at an exquisite private event at the iconic Butcher and Singer restaurant in Philadelphia. Chef Mathew Peters was the first American Chef to win the Bocuse d’Or in 2017.

Enjoy an evening filled with culinary delights, handcrafted by Butcher and Singer’s Executive Chef Jeff Froehler.

Thursday, September 13, 2018 | 6:30 pm
Butcher and Singer
1500 Walnut Street
Philadelphia, PA 19102

Proceeds benefit ment’or in support of Team USA and 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.  

The AAdvantage^(R) Aviator^(R) Mastercard^(R) is issued by Barclays Bank Delaware (Barclays) pursuant to a license from Mastercard International Incorporated. Mastercard is a registered trademark, and the circles design is a trademark of Mastercard International Incorporated.

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.

Robb Report and ment’or invite you to an extraordinary evening with eight luminaries – Thomas Keller, Jérôme Bocuse, William Bradley, Paul Bartolotta, Josiah Citrin, Dominique Crenn, Gavin Kaysen, and Ming Tsai – personally preparing spectacular courses paired with exquisite wines.

Join us for this unforgettable Culinary Masters Experience & Weekend Getaway benefitting ment’or.

SCHEDULE:

SATURDAY, SEPTEMBER 22
Extraordinary Gala Reception & Six-Course Dining Experience Prepared by the Culinary Masters
-Arrive at Fairmont Grand Del Mar
-Welcome reception and unforgettable multi-course dining experience prepared by the world-renowned chefs and paired with world-class wines
-Silent and Live Auction benefitting ment’or

SUNDAY, SEPTEMBER 23
Golf Tournament, Cooking Experience & Dinner
-Breakfast at leisure
-Play in a friendly golf tournament with the Culinary Masters at The Grand Golf Club OR participate in a special, hands-on cooking class experience with Culinary Master Chef Paul Bartolotta and Urbani Truffles
-Relaxed golf awards dinner with the Culinary Masters to wrap up the day

MONDAY, SEPTEMBER 24
The Delectable Finale
-Farewell Brunch
-Departures

PRICING:

FULL EXPERIENCE: $4,900 PER COUPLE
Saturday-Monday, September 22-24
-Two seats at the reception & incredible wine-paired multi-course dining experience by the Culinary Masters
-Two nights’ accommodations at the luxurious Fairmont Grand Del Mar hotel
-One golfer in the golf tournament & one space at the cooking experience with Chef Paul Bartolotta and Urbani Truffles OR two spaces in either activity
-Includes all meals and planned activities during the program

GALA RECEPTION & EXTRAORDINARY DINING EXPERIENCE ONLY: $1,500 PER PERSON
Saturday, September 22
-One seat at the reception & incredible wine-paired multi-course dining experience prepared by the Culinary Masters

CLICK HERE TO REGISTER

For additional details about the event click here, or contact Caroline Berry at carolineb@robbreport.com.

SPACE IS LIMITED. Event details and schedule subject to change. 100% of silent and live auction proceeds benefit ment’or.

JOIN THE CELEBRATION!

Celebrate young chefs in America with ment’or at our first ever “Young Professionals” event on Thursday, June 14, 2018. 

Founded and led by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, ment’or focuses on inspiring and educating the next generation of great American chefs and trains Team USA for the ultimate global culinary contest, the Bocuse d’Or.

Join fellow “under 40” supporters and come savor some delicious bites from NYC’s leading restaurants, liven up your spirits with specialty cocktails, and learn more about ment’or. This event will showcase top talent from NYC and help to support Team USA and young chefs across the country!

Participating Chefs: 
Brian McGonagle (O-ya)
Abram Bissell (The Modern)
Michael Reilly (The Nomad)
Jeff Northrop (Hummock Island Oyster)
Melissa Rodriguez (Del Posto)
Colin Wood (Flora Bar)
and catering by Feast and Fêtes

Date:  Thursday, June 14th, 2018
Time:  6:30-9:00pm
Location:  Phillips Auction House, 450 Park Avenue, New York
Ticket Price:  $225 each (regular price); $175 (special rate)

Event Chairs:  Andrew Merinoff, Nicholas Mouchel and Sean Weissbart
Junior Event Co-Chairs:  Alexa Rosen and Jessica Gorman

Hosted by:

THANK YOU TO OUR SPONSORS:

Terms & Conditions: The fair market value of each ticket is $150. 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.

Celebrate young chefs in America with ment’or at our first ever “Young Professionals” event on Thursday, June 14, 2018. 

Founded and led by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, ment’or focuses on inspiring and educating the next generation of great American chefs and trains Team USA for the ultimate global culinary contest, the Bocuse d’Or.

Join fellow “under 40” supporters and come savor some delicious bites from NYC’s leading restaurants, liven up your spirits with specialty cocktails, and learn more about ment’or. This event will showcase top talent from NYC and help to support Team USA and young chefs across the country!

Participating Chefs: 
Brian McGonagle (O-ya)
Abram Bissell (The Modern)
Michael Reilly (The Nomad)
Jeff Northrop (Hummock Island Oyster)
Melissa Rodriguez (Del Posto)
Colin Wood (Flora Bar)
and catering by Feast and Fêtes

Date:  Thursday, June 14th, 2018
Time:  6:30-9:00pm
Location:  Phillips Auction House, 450 Park Avenue, New York
Ticket Price:  $225 each

Event Chairs:  Andrew Merinoff, Nicholas Mouchel and Sean Weissbart
Junior Event Co-Chairs:  Alexa Rosen and Jessica Gorman

Hosted by:

THANK YOU TO OUR SPONSORS:

Terms & Conditions: The fair market value of each ticket is $150. 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.

*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. 

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.

***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.