2008 Food & Wine Celebration
a benefit for Veggie U
Silent Auction
A two night stay at the Ballantyne Resort in Charlotte, North Carolina in a deluxe guest room for two, one round of golf, a spa treatment for two and dinner for two in the Gallery Restaurant.
Item value: $1,000
Donated by Executive Chef Kirk Gilbert
A two night stay in a luxury one bedroom suite
with dinner for two in the Glitretind Restaurant.
Item value: $850
Donated by Executive Chef Zane Holmquist
A sweetheart package: one night stay at the Inn at Versailles in one of the presidental suites. Awaiting you in the room will be a bottle of champagne, a $50 gift certificate for Michael's Anthony's at the Inn, a rose and a selection of handmade chocolate truffles.
Item value: $200
Donated by Executive Chef Michael Anthony's
A two night stay for two at the charming, luxurious Charles Place Hotel and dinner for two at top rated restaurant, Charleston Grill
Item value: $1,365
Donated by Executive Chef Bob Waggoner
A six course dinner for 10,
to be held at The Culinary Vegetable Institute or at the winner's home,
prepared by Chef Celina Tio
of The American Restaurant in Kansas City.
Item value: $20,000
Donated by Executive Chef Celina Tio
An overnight stay at The Sanctuary at Kiawah Island Golf Resort
and dinner for two at the Ocean Room.
Donated by Chef de Cuisine Kevin Ives
A seasonally inspired five course dinner for ten prepared at your home in the Orlando, Florida area prepared by Executive Chef Jamie McFadden, Cuisiniers.
Donated by Executive Chef Jamie McFadden
EVO GRILL
Donated by evo
A signed copy of Bobby Flay's Mesa Grill Cookbook, Mesa Grill T-Shirt, Mesa 16 Spice Rub, Mesa Barbecue Sauce, Mesa Jalapeno Hot Sauce, and Mesa Habanero Mango Hot Sauce
Item value: $100
Donated by Executive Chef Paul Del Favero
Two tickets to the Grand Tastings
at the California Wine Experience in New York .
Item Value: $500
Donated by Wine Spectator
An overnight stay in luxury accomodations in the heart of Cleveland's Theatre District, includes dinner for two in Winsor's Restaurant.
Item Value: $225
Donated by Executive Chef Shawn Brozic
A gift Certificate to Red or Moxie
Item Value: $150
Donated by Executive Chef Jonathan Bennett
A six course tasting menu prepared at Cypress in Charleston, South Carolina, along with an autographed copy of the Cypress cookbook.
Item Value: $500
Donated by Executive Chef Craig Deihl
A gift certificate for $100 to Anthes at the Lake in Akron, Ohio.
Item Value: $ 100
Donated by Executive Chef David Uecke
Bake in Ann Arbor's permier hands on teaching bakery.
Item Value: $ 250
Donated by Zingerman's Bakehouse
Item Value: $ 400
Donated by Cuisinart
Two tickets to OSU Game
Donated by Lauren Berlekamp
The Institute of Culinary Education is the largest and most active culinary school in New York City, and offers the largest range of recreational cooking, baking and wine appreciation classes in the country. We offer you $400 toward any class at ICE
Item Value: $400
Donated by The Institute of Culinary Education
A wine basket with bottle of red wine from Quary Hills Winery
Donated by Berlin Fruit Box Company