2015 signature chefs auction

Transcription

1 2015 signature chefs auction The 10 th Annual Winston Salem Signature Chefs Auction Friday, November 13, 2015 Embassy Suites Thank you to our 2014 Chefs and Restaurants: The Porch & Cantina Finnigan's Wake Irish Pub & Kitchen Meridian Restaurant Noble s Grill The Village Tavern Graze Jeffrey Adams on 4 th Hearth Restaurant Phoenix Grille Downtown Pintxos Pour House Spring House Restaurant, Kitchen & Bar The Signature Chefs Auction pays tribute to the culinary excellence of local chefs and caterers from our community, while raising significant revenue to help in the fight to save babies. During the evening, local chefs and caterers present their signature dishes during a cocktail reception, which includes a large silent auction. A live auction follows with packages that may include unique dinners, hotel stays and weekend getaways donated by participating chefs and vendors.

2 march of dimes a national nonprofit health organization The March of Dimes seeks to improve the health of babies by preventing birth defects, premature birth, and infant mortality The March of Dimes carries out this mission through research, community service, education and advocacy Every year in North Carolina: 15,569 babies are born prematurely, 3,710 are born with a birth defect and 883 babies die before their 1 st birthday an unique event Semi-Formal Philanthropic Gala at the Embassy Suites in downtown Winston-Salem. 400 Guests including many corporate and civic leaders Premier Chefs Showcased Gourmet Tasting and Silent Auction Chef Awards Outstanding Chef-Sponsored Live Auction Entertainment Packages chefs awards People s Choice Award o Voted by the Guests o Your chance to wow the crowd o Your chance to solicit votes Chef of the Year o Best All Round Chef Chosen by Guest Judges o Excellence in Food Preparation o Commitment to the March of Dimes

3 march of dimes agreement The March of Dimes agrees to support this event with the following: Promotion of all featured chefs and establishments as major participants in press releases issued to broadcast, print and social media in the Triad marketing area Promotion in all printed materials distributed in conjunction with the event, including invitations and event flyers, posters, and program Full page in event program to include chef s picture, bio, accomplishments, and restaurant information chef participant agreement The Chef/Restaurant agrees to support this event with the following: Prepare and Serve sample size food specialties to 400 guests Donate an imaginative and creative event package experience for the Live Auction that will entice and appeal to sophisticated patrons. Must have a minimum value of $1000. You can work with other local vendors to enhance your package with hotel stays, limousine rides, theater tickets, sporting event tickets. Be creative! Promote the event through social media, contacts, newsletters, etc. Provide all equipment needed for serving. Please use liquid heat with a wick Be set up one hour prior to the event (5:00 PM) and remain present for the entire event (Guests like to interact with the chefs) Be present at 5:30pm for a group shot of all chefs involved Give permission to use your name and restaurant in all collateral material used in conjunction with the event Remove all items from the Embassy Suites immediately following the event Clean up serving area, including trash after the Live Auction (not during it) Sign chef confirmation form by September 1, 2015 to be included on Invitations and bill inserts Complete all chefs paperwork (night of food, live auction package) by September 21, 2015

4 march of dimes provides: Bill inserts one month prior to the event Booth signage Restaurant and Chef s Name White cocktail napkins 6 plastic serving plates Plastic forks Tables and Linens chef participant provides: Warmers, serving dishes, platters/trays and serving utensils Decorations, props, booth preparation Serving bowls, cups etc. (if supplied 6 inch plates are not sufficient) Logo napkins, sample menus, flyers, business cards optional Items for take away coupons, logoed advertising items, etc optional event day activities: Timeline: Embassy Suites will be available for setup at 10am, Friday, November 13, 2015 Station décor should be completed by 5:00 pm Food service should be ready by 5:30pm Chef Picture by the stage at 5:30pm Event starts at 6pm Delivery and Drop-off: You will receive a detailed one week prior with specific drop off locations Please do not block others from entering and exiting Food Service: Serving time lasts from 6:00-7:50pm 400 servings required Dessert and coffee will be served at the conclusion of the Silent Auction

5 2015 march of dimes signature chefs auction chef confirmation form DUE SEPTEMBER 1, 2015 Chef s Name: Restaurant Name: Restaurant url: Chef s Chef s Phone: Contact Point Info: We know you are busy and we want to respect your time. When we need to get information to you, whom do we need to contact? Contact Name: Contact Contact Phone: I, agree to the terms of the Chefs Agreement. Print name: Date: **Cancellation of Chef Participant Agreement within 60 days of event (September 13, 2015), said Chef Participant and Participating Food Service Establishment will be bound to honor Live Auction Donation Agreement** Please initial Please to mzackery@marchofdimes.org. Fax to (336) or mail to 410 Brookstown Avenue, Winston-Salem, NC BY SEPTEMBER 1, 2015 (to be listed on invitations)

6 2015 march of dimes signature chefs auction night of food selections DUE SEPTEMBER 21, 2015 Please name and describe at least two food specialties you will be serving during the gourmet tasting portion of the evening In order to avoid duplication, we may ask a chef to choose another dish. This will be done on a first come, first serve basis. Please submit your specialty early to ensure you will be the only chef preparing this dish Optional: Please to mzackery@marchofdimes.org. Fax to (336) or mail to 410 Brookstown Avenue, Winston-Salem, NC BY SEPTEMBER 21, 2015

7 2015 march of dimes signature chefs auction live auction package DUE SEPTEMBER 21, 2015 Name of package Detailed Description of Package (this will be listed in the event program and announced during the live auction- please be specific) List Specific Restrictions Expiration Date (if no date is given, we will give it an expiration of one year from the event date) Retail Value of Package ($1000 minimum) If the bidding is exciting and exceeds the retail value, will you consider offering a second live auction package? Please to mzackery@marchofdimes.org. Fax to (336) or mail to 410 Brookstown Avenue, Winston-Salem, NC BY SEPTEMBER 21, 2015

8 2015 march of dimes signature chefs auction chef and restaurant bio DUE SEPTEMBER 21, 2015 Chef s Name Culinary Experience (Include education, training, and work experience. This will be printed in the event program) Personal Information (Include family, hobbies, favorite food, etc) Years at current restaurant Years participated in Signature Chefs Auction Restaurant Name Restaurant Address Restaurant Phone Restaurant Theme / Ambiance Restaurant s Cuisine Features Please to mzackery@marchofimes.org. Fax to (336) or mail to 410 Brookstown Avenue, Winston-Salem, NC BY SEPTEMBER 21, 2015