Sunday, October 27, 2019 // 2:30 - 5:30pm // Blue Ribbon Cooking
2501 Fairview Ave E, Seattle, WA 98102
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Have a blast while saving lives, and join us for an "Iron Chef" themed competition as two local celebrity chefs go head-to-head for the coveted title of "Someday Is Today Chef"!
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Enjoy delicious hors d'oeuvres provided by Blue Ribbon.
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Bid on amazing silent auction items, like being a sous chef or the third judge!
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Chef plates are available for purchase (see details below).
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Beer, wine and a top-secret speciality LLS-themed cocktail will be also available for purchase. We will feature a free demonstration on how to make this delicious drink!
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PRICING:
$100 minimum suggested ticket price
$9 per chef plate; $16 for two!*
*Advanced purchase is encouraged for chef plates - these will go fast!
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TO PURCHASE TICKETS AND PLATES:
1. Find the gray 'SHOP OUR STORE' button: if you're on a mobile device, scroll all the way down. If you're on a laptop/desktop computer, scroll up and look to the right.
2. Click on the 'SHOP OUR STORE' button and select how many tickets and plates you want - 100% of the proceeds go straight to LLS! You can even add an extra donation if you'd like to make a bigger impact on patients and families.
3. You will receive an email closer to the date with important info.
4. Can't attend but still want to make an impact? Click on the red 'DONATE NOW' button, enter your donation, and know how incredibly grateful we are for your gift!
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Be sure to bid on our fantastic silent auction items:
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Being the sous chef for Chef Adam or Chef David
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Being the third judge in our competition
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Gift cards to various Seattle hot spots
You can also buy chef credits for your favorite chef, which will give them a bonus point in the judging round
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YOUR CHEFS
Chef Adam Smith has been the Executive Chef at Blue Ribbon Cooking since 2009. He literally grew up with food on a cherry orchard in Wenatchee, Washington where he gained an appreciation for home grown produce. Adam went on to attend art school at the Art Institute of Seattle and is also a graduate of Le Cordon Bleu. He has served as the executive chef at several restaurants in Eastern Washington including two wineries and The Windmill. He also started the dry aging program at Wenatchee’s oldest steak house. During his tenure at Blue Ribbon, Adam and his team have cooked and served for over 1500 weddings and large galas. Adam’s belief that food is art and should be as beautiful visually as it is delicious elevates the integrity of the dishes he creates to true masterpieces.
Chef David Boyd is the owner of Down to Earth Cuisine. He obtained the highest achievements the Le Cordon Bleu Culinary Institute has to offer. Chef David passionately brings his dedication and extraordinary style, into your kitchen. A 19-year 'seasoned' chef, David showcases a wide variety of techniques used to create the highest of quality meals. He enjoys creating unique flavor combinations with a contemporary approach to the classic dishes; plated in an elegant manner to create a memorable treat for any special occasion. Always sourcing the freshest products and local organic ingredients, Chef David is committed to using high quality foods that are nutrient-packed and full of flavor.
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YOUR JUDGES
Aimee Rizzo has been the Seattle Staff Writer for The Infatuation, the trusted restaurant recommendation platform, since the city’s launch in 2017. She spends her working hours going out to eat anonymously, discovering the best restaurants, bars, and coffee shops in town, and writing reviews and guides about them. During her time at The Infatuation, she has covered neighborhoods from Lake City to South Park, once analytically likened a diner to a lace doily, and ate 78 different burgers to pen her guide about the best in town. Coming from a television production background, Aimee’s passion for food writing began while working with Adam Richman on his Travel Channel show, “Man Finds Food,” when she quickly realized that it was more fulfilling to describe sandwiches than to ship FedEx packages.
Madeleine Smithberg earned Peabody and Emmy Awards, for Comedy Central’s “The Daily Show with Jon Stewart,” which she co-created and ran as executive producer for the program’s first seven years. During her tenure, she was directly responsible for the hiring/casting of performers such as Jon Stewart, Stephen Colbert, Steve Carell, Ed Helms, and Rob Corddry, Mo Rocca, Lewis Black, among others. She served as producer/show-runner for “The Daily Show” forerunner, “The Jon Stewart Show,” on MTV and later in syndication. She also brought her skills as executive producer and writer of The WB comedy/variety show “Steve Harvey’s Big Time.” She spent six years as a talent coordinator, then producer, for NBC’s original “Late Night with David Letterman” after beginning her career as a field producer for RAI Radiotelevisione Italiana (Italian national television).
With her production company, Mad Cow Productions, Smithberg has developed and produced interesting and intelligent comedy projects for a wide range of networks including HISTORY, [adult swim], TBS, FOX, BLOOMBERG TV, BET, Nickelodeon, CNN, TV LAND, and SHOWTIME. She created and launched a successful news franchise, “INFOmania,” for Al Gore’s CURRENT TV, and recently earned an NAACP Image Award nomination for the BET late night show, “Don’t Sleep!” which she created and ran as executive producer. She has enjoyed playing in the digital space, producing a web series hosted by an actual chameleon commenting on viral videos for DreamWorksTV, and a sketch series for ABC Digital called “The Gaggle.” In 2018, she returned to New York, her home town, to jump in as executive producer and head writer on the relaunch of NATIONAL GEOGRAPHIC’s flagship documentary series, “Explorer.”
She moved to Seattle in 2019 and has turned a lifelong passion for food into a career pivot, working as a Teaching Chef for corporate team building events at Blue Ribbon Cooking.
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YOUR HOSTS
Wayne Johnson is the corporate executive chef for FareStart, a James Beard Award-winning nonprofit organization that empowers adults and young people experiencing poverty and homelessness through job training and employment in the foodservice industry. FareStart teaches life skills and provides hands on training to students through its social enterprise businesses. Since 1992, FareStart has provided life-changing human services to more than 10,000 adults and youth while serving over 10.7 million meals to Seattle area schools, homeless shelters and healthcare facilities.
Chef Johnson joined FareStart in 2016 and oversees the food philosophies, concepts and menus across all FareStart social enterprise cafes, restaurants, catering operations and meals to schools and shelters. Prior to FareStart, he was executive chef at Ray’s Boathouse, Andaluca and the prestigious Renaissance Parc 55 Hotel in San Francisco. Chef Johnson was selected as an Iron Chef Season 9 challenger and had the honor of cooking for the James Beard House in New York in 2002. He has also volunteered with Culinary Wonders USA and is proud to have coordinated their first Minority Chefs Summit.
Mike Robles is a host, streamer and improviser in Seattle, WA. Originally from Los Angeles, Mike has been in the PWN for over 10 years and is proud to call it home. He works at Xbox and is often the host the Xbox Live Streams. He also was a co-host on the short lived Twitch Cooking Competition: Squad says. He is thrilled to be once again hosting a cooking competition and is looking forward to what the contestants dish out. You can always follow along with Mike's adventures at his Twitter: @TheMikeRobles