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Pebble Beach Food & Wine is the premier epicurean lifestyle event on the West Coast, matching 250 acclaimed wineries and 75 celebrity chefs to create a hedonistic four-day destination on one of the most picturesque strips of coastline in the world. Throughout the weekend you’ll enjoy intimate access to the pinnacle of culinary and wine talent at wine tastings, cooking demos, and some of the most exclusive, unique dining opportunities available in the world.
At Pebble Beach Food & Wine, ment’or will present Bocuse d’Or Team USA for a very special evening of intimate dinners and culinary demonstrations as inspired by the prestigious biennial competition. Team USA’s Chef Philip Tessier of the Thomas Keller Restaurant Group and his Commis Skylar Stover of The French Laundry in Yountville, CA will design a menu inspired by the “Culinary Olympics” at The Imperial Dinner, the pinnacle of the four-day festival, curating a menu that will highlight what helped the Team win the silver prize at the Bocuse d’Or competition.
The dinner will be a Bocuse d’Or themed dinner featuring past and present chefs from Team USA. It will include a reception with Daniel Boulud, followed by a five course dinner prepared by Chefs Gavin Kaysen, Timothy Hollingsworth, James Kent, Richard Rosendale, and Philip Tessier.
April 9-12, 2015
Pebble Beach, CA
Every two years, the final of the prestigious Bocuse d’Or contest is held in Lyon, France – the home city of Paul Bocuse. After several months of preparations, twenty-four of the most promising chefs in the world get together for two days of intense competition during which they must summon their very best talent in an attempt to win the most beautiful gastronomy trophy in the world !
The final of the Bocuse d’Or will bring together 24 countries represented by the winners of their respective national selection events. The candidates also have to qualify by participating in Continental Selection events (Bocuse Europe, Bocuse Asia-Pacific and Bocuse Latin America), individual events or by being awarded a ‘Wildcard’. This final stage of the contest will reveal to the world the most promising culinary talents from all parts of the world.
On Saturday, November 8th, guests are invited to enjoy great food and wine at acclaimed culinary arts school, Johnson & Wales University, to watch four young competitors cook for a chance to win the stagiaire of a lifetime.
Chef Judges: Jérôme Bocuse, Scott Conant, Gerard Craft (Niche Restaurant Group), Dena Marino (MC Kitchen), Michael Mina (Mina Group), Paul Qui (Qui), Norman Van Aken (Norman’s)
Young Chef Competitors:
Kameron Burrack, Kansas City, MO
Executive Sous Chef, Lake Quivira Country Club
Jackson Kalb, Miami, FL
Assistant Culinary Manager, Hillstone Restaurant Group
Melissa Nolan, Jacksonville, FL
Prep Cook/Lead Grill Cook, Moxie Kitchen & Cocktails/Bistro Aix
Danny Sterling, Palm Beach, FL
Saucier, The Everglades Club
2:00pm VIP arrival for private canapé and Champagne reception with the Chef Judges
3:00pm General Admission arrival
5:00pm Judging begins
5:30pm Awards
Terms & Conditions: Tickets are non-refundable. 100% of the ticket proceeds will be donated to ment’or. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly.
I am unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.
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.
On Saturday, November 15th, guests are invited to enjoy great food and wine, and watch four young chefs compete at acclaimed culinary arts school, International Culinary Center, for a chance to win the stagiaire of a lifetime.
Chef Judges: Cesare Casella, Shaun Hergatt, Eli Kaimeh, Alain Sailhac, André Soltner, Susan Spicer
Young Chef Competitors:
Scott Franqueza, New York, NY
Senior Chef de Partie, Café Boulud
James Haibach, Boston, MA
Lead Line Cook, The Country Club
Jonathan Mosier, Capac, MI
Assistant Banquet Chef, The Country Smokehouse
Alexander Yoon, Plymouth Meeting, PA
Line Cook, Little Fish
2:00pm VIP arrival for private wine and canapé reception with Chef Judges
3:00pm General Admission arrival
5:00pm Judging begins
5:30pm Awards
Terms & Conditions: Tickets are non-refundable. 100% of the ticket proceeds will be donated to ment’or. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly.
I am unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.
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 on October 30th for Champagne, canapés, caviar, and more from Chef Thomas Keller’s acclaimed Bouchon Beverly Hills and watch competitors cook for a chance to win the stagiaire of a lifetime.
Join Chef Thomas Keller and Chef Judges William Bradley, Josiah Citrin, Timothy Hollingsworth, Roland Passot, Richard Rosendale, and Alan Wong for the inaugural ment’or Young Chef Competition.
Young Chef Competitors:
Michael Dengelegi, Vallejo, CA
Sous Chef, Bouchon Bistro Yountville
Soleil Ho, New Orleans, LA
Line Cook, Bayona
Jason Sipe, Tacoma, WA
Line Cook, Pacific Lutheran University
Lyn Wells, Orem, UT
Line Cook, Canyon Park Café
6:00pm VIP arrival for private canapé and Champagne reception with the Chef Judges
7:00pm General Admission arrival
8:30pm Judging begins
9:00pm Awards
Terms & Conditions: Tickets are non-refundable. 100% of the ticket proceeds will be donated to ment’or. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details are subject to change.
I am unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.
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 Host Chef Daniel Boulud and friends on October 19th for our first annual Young Chef Competition, kicking off in New Orleans. Watch four young chefs compete in the legendary kitchen of Chef Emeril Lagasse’s Big East restaurant, Emeril’s, for a chance to win the stagiaire of a lifetime.
Chef Judges: Adolfo Garcia, Chris Hastings, Tory McPhail, Anne Quatrano, Susan Spicer, Stephen Stryjewski
Young Chef Competitors:
Edward Cumming, Durham, NC
Cook, Kokyu BBQ
Todd DalBello, Rochester, MN
Line Cook, ZZest Restaurant
Krystyn Navarro, Baldwin Park, CA
Chef de Partie, Bouchon Bistro Beverly Hills
Doug Watson, Hilton Head Island,
SC Executive Chef, Sunset Grille
11:00am VIP arrival for private wine and canapé reception with Chef Judges
12:00pm General Admission arrival
2:00pm Judging begins
2:30pm Awards
Terms & Conditions: Tickets are non-refundable. 100% of the ticket proceeds will be donated to ment’or. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details are subject to change.
I am unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.
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.
