The 4th Annual Spring Benefit
On Thursday, April 13, 2018 Spoons Across America hosted its 4th Annual Spring Benefit which was an awe-inspiring evening celebrating the best of the culinary world, and supporting children’s food literacy education. All guests enthusiastically embraced our honorees, and the mission of Spoons Across America. Thank you to everyone who attended, donated, and generously gave their support to help us create a spectacular event.
The highlight of the evening was the presentation of the Spoons Across America Award for Excellence to Andrew Zimmern, by our National Spokesperson, Jacques Pépin (the first recipient of our Award for Excellence) to thunderous applause. Andrew is dedicated to “food exploration”, and is committed to children’s food literacy education.
The Award for Excellence was created to honor the extraordinary careers of individuals working in the Culinary Arts, and to acknowledge their commitment to promoting healthy eating, access to quality food, and creative culinary and nutrition-based educational programming.
The Benefit was Co-Chaired by Jeff Bank, Olga D’Alto, Robert “Chef Bobo” Surles, and Katherine Gage Boulud, four individuals who are deeply committed to improving children’s relationship with food.
At the Benefit, the first Julia V. Jordan Award for Volunteerism was presented to Robert “Chef Bobo” Surles, Executive Chef at The Calhoun School, for his commitment to encouraging children to excite all their senses, to taste new foods, and to develop a healthy food curiosity. Chef Bobo was lauded by his peers, friends, and “Calhoun” supporters.
The Benefit included a live auction with one-of-a-kind celebrity experiences by famed personality Billy Harris. Some of the auction lots featured dinner with Jacques Pépin, a walking and tasting tour of Chinatown with Andrew Zimmern, a private dinner at De Gustibus Cooking School hosted by Danny Meyer, Original artwork by Jacques Pépin, and a healthy cooking class for children with Chef Katherine Gage Boulud, at Daniel.
Prior Award for Excellence honorees are:
2015 Individual Honoree – Chef Jacques Pépin
2016 Individual Honoree – Gail Simmons
2016 Corporate Honoree – New York Times Food Section (Sam Sifton)
2017 Individual Honoree – Rachael Ray
2017 Corporate Honoree – Ferguson Enterprises
4th Annual Spring Benefit Committee
Jeff Bank • Katherine Boulud • Olga D’Alto • Robert “Chef Bobo” Surles
Douglas Adler • Lauren Amanda Adler • Marisa Colaneri
David Curtis • David Finkel • Richard Mandell • Evan Merlis
Rachelle Parker • Salvatore Rizzo • Andrea Sherman