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Yankee Stadium
One East 161st Street
Bronx, NY 10451
March 28, 2011
7:00 PM

PRICE: $165 per person inclusive

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HOST VENUE – Yankee Stadium

To call it a baseball stadium is acknowledging only a small part of its story. Yankee Stadium is a cultural icon whose legacy is as rich as its character and whose history is as striking as its façade. It is a living museum, resurrecting memories of the past while continuing to serve as the stage for present and future events.

Throughout its history, Yankee Stadium has served as the home of countless sports milestones and major events. Now this storied Stadium offers you a part in its future, opening its doors to corporate and social gatherings. From upscale parties to intimate get-togethers, share in the tradition of Yankees greatness by hosting a legendary event amid a backdrop of history at Yankee Stadium.

RESTAURANT – Graffiato, Washington DC

Chef Mike Isabella is set to open his first restaurant, Graffiato, in the Penn Quarter neighborhood of Washington, DC in Spring 2011. The 150-seat Italian-inspired spot will feature snacks, small plates and artisanal pizzas with seasonal ingredients influenced by the food Chef Isabella grew up eating in New Jersey prepared by his Italian American grandmother.

Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres’ Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, DC’s Mediterranean powerhouse restaurant.

Chef Isabella’s formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City’s finest establishments. After honing his skills in the Big Apple, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as Executive Sous Chef of Marcus Samuelsson’s Washington Square, Mike educated himself on the strenuous yet exciting task of opening a fine dining establishment.

While Philadelphia proved to be an incredible learning experience and launching ground, Chef Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group’s top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world. While travelling through Greece and parts of the Middle East, Chef Isabella learned the nuances of these cuisines. Talking to locals and sifting through the daily markets gave Chef Isabella a chance to truly understand these foods, and helped to form a base for his culinary imagination.

Outside the kitchen, Chef Isabella recently appeared on Season Six of Top Chef. He didn’t win the jackpot in Las Vegas, but he is back for redemption on Top Chef All-Stars. Tune in to Bravo Wednesdays at 10:00 pm to watch Chef Isabella in action.

RESTAURANT – 10 Arts Bistro and Lounge, Philadelphia PA

Jennifer Carroll is the celebrated chef de cuisine of the award winning 10 Arts Bistro & Lounge by Eric Ripert in Philadelphia, Pa. Carroll is also well-known for starring on Bravo’s Emmy and James Beard Award winning television show Top Chef. She was a finalist and fan favorite on the sixth season of the popular series.
Born and raised in the Somerton section of Northeast Philadelphia, Carroll’s notion of meals consisted of protein, starch and canned vegatables. "My Dad was a steak and potatoes guy," said Carroll. "My Mom took cooking classes and read about cuisine, but my Dad would have none of it. So our meals were pretty basic."
Carroll’s passion for restaurant work, service and the art of cooking led her to attend Philadelphia’s Restaurant School. Upon graduation, Carroll worked at Derek Davis’ Sonoma and Arroyo Grill, as well as Neil Stein’s Avenue B, under Chef Patrick Feury. She also spent time in San Francisco, where she was sous chef at Julia and Cafe Kati. Carroll’s aspiration to work in a classic European kitchen led to her role as sous chef at Eric Ripert’s prestigious Le Bernardin in New York City.
When 10 Arts Bistro and Lounge opened in May 2008, inside the Ritz-Carlton, Philadelphia, Carroll was personally selected by Ripert to lead the kitchen. Carroll brings a wealth of experience to her position, where she combines her knowledge of West Coast cuisine, international fare and classic European fine dining. Her work in a three star Michelin-rated restaurant has allowed her to grow into a well-rounded culinary professional with an impressive command of simple, high quaility flavors prepared with pristine ingredients.
At 10 Arts Bistro and Lounge, Carroll creates menus of modern American cuisine with an emphasis on local ingredients. The restaurant is a AAA Four-diamond award winner, and in 2009, was bestowed the Event of the Year award from the Philadelphia chapter of La Chaine des Rotisseur, the oldest gastronomic association in the world.
Carroll also contributes her culinary talents to many charitable causes, including Philabundance, Alex’s Lemonade Stand and Slow Food USA. She is the winner of the 2009 Dish It Up! cook-off for Women Against Abuse and is the Chef Chair for Share our Strength’s 2010 Taste of the Nation in Philadelphia.
"To be in my ‘city’ is so great, especially being close to my friends and family," says Carroll. "The city and its restaurant scene have evolved in a positive way over the last decade, and I’m thrilled to be a part of it as the chef of 10 Arts Bistro and Lounge.

RESTAURANT – Café Boulud New York, New York

In the fall of 2005 Gavin Kaysen decided to take a few weeks off from his own kitchen to train elsewhere and broaden his perspective. His goal was to spend some time with the best chef whose kitchen he could work his way into. As a result, he did a brief internship in the kitchen at DANIEL. Now, over just two years later, that fortunate choice has led to his being named Executive Chef at Daniel Boulud’s Café Boulud in New York. After just a few days as a trainee in his kitchen, back in 2005, Daniel had offered Gavin a full time job. While he was not in a position to accept at the time, he was certainly happy to have established the relationship.
"Gavin has energy, talent and incredible motivation," says Daniel Boulud. "He is very well trained and eager to embrace classic French cooking." This makes him a superb choice for Café Boulud, known for its French-American cuisine. He also has drive and courage, demonstrated by his eagerness to take on the famously rigorous Bocuse d’Or competition, a sort of culinary Olympics held annually in Lyon. The competition experience brought Gavin and Daniel together, once again, as the young chef turned to Boulud as a mentor figure who would help him to navigate the French culinary world.
Kaysen arrives in New York with more than a few accolades under his belt. During the time that he worked as chef de cuisine of El Bizcocho (Rancho Bernardo Inn, San Diego, CA) he made his first appearance as guest chef at the James Beard House (2005), was awarded Best Chef, Critics Choice, by San Diego Magazine and took first place on the US National team competing for the Bocuse d’Or in Chicago (2006) and went on to represent the US team at the 2007 Bocuse d’Or in Lyon France. He has been named one of Food & Wine magazine’s 10 Best New Chefs (2007) and competed in the Next Iron Chef series.
Originally from Bloomington, MN, Gavin worked as Chef at San Diego’s Rancho Bernardo Inn for over three years. Previously, he gained international experience at l’Auberge de Lavaux in Lausanne Switzerland and under Marco Pierre White at London’s l’Escargot. He moved to New York in November 2007 and had Café Boulud’s Executive Chef’s baton is passed to him officially in mid at the end of that year

RESTAURANT – Executive Pastry Chef New York Marriott Marquis

As executive pastry chef in one of New York City’s largest hotels, with five restaurants and over 100,000 square feet of banquet space, Steve Evetts is surrounded by constant activity. He and his 21-member pastry brigade work around the clock to provide the best in specialty desserts and customized pastries to the thousands of guests the hotel welcomes each year.
Chef Evetts’ interest in the culinary arts started at a young age in his native England, when he left school at the age of 15 and started work the next day. He completed a four-year apprenticeship in a local four-star hotel, Leamington Spa, Warwickshire. During the apprenticeship, which covered all areas of culinary work, he became fascinated with the finer art of pastry. He continued to work at various hotels and restaurants, and 3 years working for the Royal Family.
In 1979, he left Great Britain and traveled to Toronto, Canada, where he worked at the Four Seasons hotel. While at the Four Seasons, he became interested in teaching, and worked in London, Ontario where he had the opportunity to instruct students and enter local, national and international culinary competitions.
Pursuing his interest in pastry, Steve began work with a specialty dessert company back in Toronto, Canada, where he expanded his expertise over the next five years. In 2000, he received an invitation from his colleague and Director of Culinary George McNeill at the New York Marriott Marquis, to become the hotel’s executive pastry chef.
He and his brigade at the Marquis have the challenge each day of creating hundreds of sweet confections in volume, while maintaining the fine detail and individual presentation of a single dessert, served to one guest.
Chef Evetts’ dessert recipes and photos have been published in numerous media outlets recently Pastry Arts and Design, his Chocolate Passion Ravioli with Ricotta Soufflé Fritter was featured in Giada DiLaurentiis’ Food Network program, "Behind the Bash". He has won dozens of awards in pastry and was a member of the Culinary Team Canada in the VKD World Culinary Olympics, where he and his team won four gold medals. Chef Evetts is now pursuing the designation of Certified Master Pastry Chef (CMPC), through the American Culinary Federation. He has just been voted one of the top ten pastry chefs in America for 2010 by "Dessert Professional" magazine GUEST CELEBRITY CHEF – Noah Carroll
Executive Pastry Chef – Café Boulud, New York, New York

RESTAURANT – Executive Pastry Chef Café Boulud New York, New York

Noah Carroll’s pastry creations illustrate nicely, his personal philosophy that desserts should be deliciously simple and seasonal. At the same time, he favors a plating style that emphasizes strong geometric shapes. For instance, his creamy and tart mixture of pear and red wine sorbet come together in a perfect cylinder balanced playfully atop crushed violet meringue straws on a plate scattered with spheres of red wine poached pear. Noah does not aim to shock with outlandish flavors or techniques. Pleasing with a restrained palate and clever aesthetic are his true gift.
Noah Carroll, a Vermont native, earned a degree in Occupational Studies in Baking and Pastry Arts from The Culinary Institute of America. However, he attributes his greatest learning experience to a one-year Teaching Assistant position at CIA’s The Apple Pie Bakery Café with renowned pastry chef Francisco Migoya, former Executive Pastry Chef of The French Laundry. Noah praises him as a mentor who insisted on precision and attention to detail, skills that proved invaluable as the young chef produced many of the desserts photographed for Migoya’s book "Frozen Desserts".
With encouragement from Migoya, he joined the team at Café Boulud in October 2007 as a pastry cook. Noah’s skills and prowess in the kitchen became apparent over that following year and caught the attention of then Executive Pastry Chef Raphael Haasz, who was supportive of Carroll’s subsequent move to the formidable pastry kitchen of restaurant DANIEL. From January 2009, he worked there under Dominique Ansel, Chef Pâtissier and Confectionary powerhouse, and found in him another greatly influential figure. Ansel inspired Carroll with his fiery presence in the kitchen, while also providing him with the freedom to create.
Noah Carroll was named Executive Pastry Chef of Café Boulud in October 2010, and now proudly features his own sumptuous creations, such as, a Butterscotch cake with layers of Chocolate Shortbread, Devil’s Food Cake and Mascarpone cream enrobed in a sticky Bourbon glaze and garnished with brown sugar ice cream. Graciously, Chef Carroll offers his supporting team of cooks the same encouragement his mentors gave to him, but hopes that his career may ultimately lead him back to the classroom to teach young chefs with similar aspirations and motivation.

HOST CHEF – Kevin Harry
RESTAURANT – Yankee Stadium

Canadian-born Kevin Harry started off his career at the very early age of 17 as an apprentice at the Prince of Wales Hotel. After finishing an intense 3 year apprenticeship program Kevin worked at some of the top hotels and restaurants in Canada including the Royal York Hotel, the Château Laurier, Canada Arts Centre and the Westin Harbour Castle. He was very active in the culinary community being an active member in the Canadian Chefs Federation as well as participating in International Culinary Competitions including a Top of Show Entry in Taste of Canada.

Kevin’s culinary career then brought him to the United States as the Chef Garde Manger at the Marriott Marquis and the Executive Sous Chef of the Westin New York, before moving to become the Executive Chef at the flag ship of W Hotels, W New York.

Chef Kevin brought his culinary expertise to Legends Hospitality at Yankee Stadium in March of 2010. On game day he supervises over 300 chefs that serve 50,000 fans.

While working in the states Kevin has been very involved in the culinary scene being a member of the American Chefs Federation as well as being a member of the New York Restaurant Association where Kevin has hosted numerous events.

Wanting to only use the best possible produce and ingredients for his dishes, Kevin has embraced the New York restaurant scene by working closely with local farmers and vendors to promote the best possible New York City product.

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