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Local, Sustainable, Delicious: A Seasonal Celebration...

Local, Sustainable, Delicious: A Seasonal Celebration Featuring Boston's Best Chefs

Sunday, September 28, 2008 at 6:00 PM (ET)

Boston, MA

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Ticket Information
Ticket Type Sales End Price Fee Quantity
Gastronome (includes 8 tickets) Ended $5,000.00 $9.95 N/A
Epicure (includes 6 tickets) Ended $2,500.00 $9.95 N/A
Gourmet (includes 4 tickets) Ended $1,000.00 $9.95 N/A
Connoisseur (includes 2 tickets) Ended $500.00 $9.95 N/A
Food Lover (includes 2 tickets) Ended $250.00 $6.25 N/A
Individual Ticket Ended $100.00 $2.50 N/A
Event Details

Join Chefs Collaborative and eight of Boston's leading chefs for a cocktail reception featuring local, sustainable, and delicious food. Enjoy seasonal specialties prepared by chefs:

Michael Leviton, Lumiere & Persephone Restaurants

Jamie Bissonnette, KO Prime

Ed Doyle, Real Food Consulting

Will Gilson, Garden at the Cellar

Carolyn Johnson, Rialto Restaurant

Jacqueline Kelly, BRAVO

Tony Maws, Craigie Street Bistrot

Peter McCarthy, EVOO

 

Proceeds from the event will benefit Chefs Collaborative, a national chef-led nonprofit based in Boston dedicated to inspiring and helping chefs cook with food from local, sustainable sources. Space is limited so purchase your ticket today!

 

 

*Please note: There is a small processing fee associated with purchasing your ticket online. If you prefer to purchase your tickets over the phone, please call our offices at 617-236-5200 and we'll assist you.

 

 

When

Sunday, September 28, 2008 at 6:00 PM (ET)

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Where
Persephone Restaurant
283 Summer Street
Boston, MA 02210



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Hosted By

Chefs Collaborative

Chefs Collaborative is a national chef-led nonprofit organization dedicated to educating chefs about how they can make more sustainable food purchasing decisions for their restaurants. Through educational publications, workshops and trainings, and experiential learning opportunities, Chefs Collaborative works with our national network of chefs and food professionals to expand our shared vision for a more sustainable food supply.
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