2014 ment’or Golf Tournament

Monday, September 15, 2014
10:30am Arrival & Brunch – 12pm Shot Gun Start
COCKTAIL RECEPTION & AWARDS TO FOLLOW
SPECIAL PRIZES AND SILENT AUCTION OPPORTUNITIES

Liberty National Golf Course
100 Caven Point Road, Jersey City, NJ 07305

HOSTED BY:
Chef Thomas Keller, President, ment’or
Chef Jérôme Bocuse, Vice President, ment’or

ALSO ON THE COURSE:
Chefs José Andrés, Michael Anthony, Chris Hastings, Chris Jaeckle, Gavin Kaysen & others

$1,500 per person (Includes greens fees, cart, food & beverage)

TO PURCHASE TICKETS PLEASE VISIT WWW.MENTORBKB.ORG/SHOP
OR EMAIL INFO@MENTORBKB.ORG FOR MORE INFORMATION.

Terms & Conditions: Tickets are non-refundable. $500 of each ticket purchased 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. By purchasing tickets, you agree to abide by course rules and regulations.

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