In one night, bring together top level Chicago based chefs to cook a 3 course meal and dessert reception. Create a captive audience with program and auction. Create other fundraising opportunities in lieu of a silent auction. Execute a new concept that will keep guests talking for months.
20 chefs were asked to cook for 20 guests each a three course meal plus amuse. 5 dessert chefs were approached to create biteable sweets after the dinner and program.
Curate unique sponsor activations for event enhancement that go beyond placement and sampling.
Create a new avenue for fundraising in lieu of silent auction.
Develop a microsite for the event to drive sales.
400 guests arrived for a cocktail hour with sponsor activations incorporated with the theme “Local Markets”
20 Chefs, including Paul Kahan, Grant Achatz, Rick Bayless and Sarah Grueneberg cooked a three course meal for tables of 20 guests with wine pairings.
Meal upgrades were offered during the meal for an additional donation. These included truffle shavings, premier bottles of wine, and shellfish.
A program consisting of partners, founding chefs, and auction with intermittent band breaks took pace over the course of dinner.
After the auction and paddle raise, guests retired to the dessert reception where Mindy Segal, Leigh Omilinsky, Sandra Holl, Dana Cree and more handed out bite size sweets on their way out.