On Sunday, August 11, TriBeCa’s Michelin-starred Atera restaurant hosted the first of three special fundraising dinners benefiting The Bocuse d’Or USA Foundation. In honor of the Bocuse d’Or’s 15th year of USA participation, guests enjoyed an exclusive, one-night only special menu featuring 15 seasonal courses from chef Matthew Lightner highlighting the best of the summer season.

All photos courtesy of Spanish Hipster. Check out their walk-through of every course and pairing at SpanishHipster.com.

The Hot and Hot Fish Club hosted  on an exclusive ten-course dinner to celebrate the next generation of Alabama’s food leaders Monday, June 17th at 6 p.m.

Featured Chefs:
• Sedesh Boodram of Hot and Hot Fish Club
• Chris Harrigan of Stone’s Throw Bar and Grill
• Rob McDaniel of SpringHouse
• Robby Melvin of Southern Living’s Test Kitchen
• Mauricio Papapietro of Brick and Tin
• Mac Russell of Shindigs Food Truck
• Bill Schleusner of The Rawls Restaurant
• Chad Schofield of Shindigs Food Truck
• Brian Somershield of El Barrio
• Chris Zapalowski of Homewood Gourmet

Wine Gurus:
• Pax Mahle of WindGap Wines
• Raj Parr of RN74
• Harry Root of Grassroots Wine

For more information, click here.

Next is offering tables for two to benefit the Bocuse d’Or USA Foundation!
Click here to view the Next Bocuse d’Or Menu Trailer.

100% of the proceeds will be paid directly to Bocuse d’Or USA. The portion of your donation over the price of the meal is fully tax-deductible.

Dinner for two is a minimum donation of $ 1,000 and includes Next’s Bocuse d’Or tasting menu at 6:30 PM, beverage pairings of your choice, service, and tax.

Please email your requested date(s) and proposed donation to: BocuseNextCharityTables@gmail.com.

The Bocuse d’Or USA Foundation will contact the selected parties with instructions on making the donation directly to the Bocuse d’Or USA Foundation. Please include your primary email address and cell phone number in the email.

Please note: Next cannot accommodate any dietary restrictions for this menu.

All tables are for 6:30 PM.

Dates:

September
26

October
3, 9, 13, 16, 20, 23, 24, 31

November
3, 7, 10, 13, 14, 20, 21, 24

December
1, 4, 5, 8, 11, 12, 18

On Sunday, November 10, Chef Josiah Citrin teamed up with Chefs Michael Cimarusti, Traci Des Jardins, Trey Foshee, Gavin Kaysen and Michael Tusk to host a Seven-Course Progressive Charity Dinner at Melisse Restaurant to benefit The Bocuse d’Or USA Foundation.

Photos by Sabin Orr

ONE NIGHT ONLY: MEET THE 2015 BOCUSE D’OR TEAM USA AT THE “ROAD TO LYON” KICK-OFF PARTY

On February 5, 2014 the Bocuse d’Or USA Foundation will host an interactive event—with hors d’oeuvres

from the Per Se kitchen

platterteam (2013 Bocuse d’Or Team USA Meat Presentation) (2015 Team USA; Skylar Stover, Philip Tessier)

WHAT: On February 5, 2014—the eve of the Winter Olympics—our nation’s culinary Team USA, its coaches, and mentors, will join together for the first time at Williams-Sonoma in the world famous Time Warner Center to celebrate the start of their training for The Bocuse d’Or. The Bocuse d’Or is known as the culinary Olympics and is one of the world’s most demanding cooking competitions, pitting chefs from 24 countries against one another in a five and a half hour cooking challenge in front of thousands of cheering fans.

The unforgettable evening will feature hors d’oeuvres and wine from the three Michelin starred Per Se, as we celebrate the beginning of an exciting journey to Lyon. Guests are encouraged to eat, drink, and get to know our nation’s newest culinary ambassadors.

WHO: An exclusive opportunity to mix and mingle with:
Team USA: Chef Philip Tessier and Commis Skylar Stover of The French Laundry in Yountville, CA
The Bocuse d’Or Foundation Board of Directors: Chefs Thomas Keller, Daniel Boulud, and Jerome Bocuse
Team USA Coaches: Chefs Grant Achatz and Gavin Kaysen

WHERE: Williams-Sonoma
10 Columbus Cir, New York, NY 10019

COST: $125 per person

WHEN: Wednesday, February 5, 2014
6:30pm-9:30pm

Follow the progress of Team USA as they train for the 2015 competition in Lyon, France on the Bocuse d’Or USA Foundation’s Facebook Page or via @BocusedOrUSA on Twitter and Instagram!

About The Bocuse d’Or USA Foundation

Established in 2008, The Bocuse d’Or USA Foundation is a non-profit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of classic cuisine in America. The Foundation is led by a Board of Directors including Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. The Foundation is devoted to recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years. Additionally, it offers educational grants and internships to a community of young American chefs dedicated to upholding the highest of industry standards and serving as ambassadors of gastronomic excellence.

Click here to buy tickets to this special event!

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For media inquiries, or to arrange an interview, please contact Wagstaff Worldwide at 212.227.7575 or:
Rachel Walensky, rachel@wagstaffworldwide.com
Juliana Pesavento, juliana@wagstaffworldwide.com

This event was held on March 15, 2014 at the Culinary Vegetable Institute in Milan, OH.  This was an amazing dinner that brought together some of the best talent in the US to help cheer Team USA on and to continue to “inspire culinary excellence” in America