CHEF'S FEAST

on the R I V E R

Wednesday, October 19, 2016 | 6pm – 8pm | Pier 33, Downtown Wilmington

Sponsorship Opportunities Presenting Sponsor:

CHEF'S FEAST

on the R I V E R

What is Chef’s Feast? This second annual food tasting event is a collaboration of the Food Bank of Central & Eastern North Carolina at Wilmington and a half dozen of our area’s most celebrated chefs. Beyond the decadent array of food, guests can bid on a food-themed silent and live auction, enjoy the ample outdoors of the beautiful Port City Marina, listen to live music and meet Wilmington’s own renowned chefs as they serve up their signature dishes.

CHEF'S FEAST

on the R I V E R

No One Goes Hungry There are nearly 75,000 people in the Cape Fear region who are food insecure. What does that mean? It means that they worry where their next meal will come from. Chef’s Feast aims to spotlight the need for emergency food relief in our community and generate revenue and awareness. Funds raised will provide thousands of children, seniors and families with meals they might not have had otherwise.

Guest Chefs Chef Vivian Howard

Vivian Howard grew up in Deep Run, North Carolina. After attaining her degree from NC State, she went to New York City to pursue a career in advertising. A change of heart found her working under some of the best chef’s in the city and earning a culinary degree. She came home to southeastern NC with her husband Ben to open Chef & the Farmer in Kinston, NC. She is the award winning host of PBS’ A Chef’s Life and a multiyear James Beard Foundation semi-finalist for Best Chef Southeast. In 2016, she won a James Beard Award for Outstanding TV Personality. Chef & the Farmer holds the AAA 4 Diamond Award, the only restaurant in a small community of this sort to have such a distinction. She has authored a book on shelves now called “Deep Run Roots: Stories and Recipes from My Corner of the South.”

Chef Keith Rhodes

Chef Rhodes, a Wilmington native and beloved community advocate, has called Wilmington home his whole life. He has been voted the city’s best chef for three consecutive years and his enthusiasm for North Carolina seafood is contagious. Chef has a passion for his “modern seafood cuisine” and it comes through in every bite. He is a stickler for wild caught and sustainability raised seafood, and favorites such as his signature NC sweet potato salad and conch fritters complement the day’s fresh catch. Chef Rhodes has worked in kitchens throughout Wilmington until finding his home at the restaurant he owns and operates with his wife, Angela, Catch. They also operate Catch the Food Truck.

Chefs Dean Neff & Lydia Clopton

Lydia has helmed the baker’s table at some of the greatest establishments in Athens, GA and Asheville, NC. Much of her experience comes from working under three James Beard nominated chefs. After earning a degree in Biology, Lydia decided to pursue baking at a professional level when she began working as part of the pastry team for Hugh Acheson’s award winning restaurant 5&10 in Athens, GA where Lydia and Dean met. Dean discovered his love of cooking at a young age while cooking at a small bed and breakfast on Tybee Island near Savannah. He gained his formal culinary education at Culinary Arts in Atlanta and then took the Sous Chef position at the newly opened 5&10 restaurant in Athens, GA. Several roads brought Dean and Lydia to Wilmington, where he and Jeff Duckworth opened PinPoint. Dean puts art and skill to bear on a refined touch to traditional methods of cooking as well as providing an innovative and endlessly interesting palette with a farm-to-table approach.

Chef Craig Love

Craig is the chef at Carolina Beach’s Surf House. Their menus relies on small local farm involvement and sustainable regional seafood. They focus on craft cooking, small batch spirits and beer, and a ranging cocktail program and wine list. Surf House was listed in Our State magazine as a “Farm-to-Table restaurant to visit” in Fall 2015.

Chef’s Feast Venue: Pier 33

VIP Welcome Reception Sponsorship VIP Welcome Reception 5 – 6pm Drinks and hors d’oeuvres will be served at the (Your Company Name Here) VIP Welcome Reception for all sponsor guests to enjoy. Guests at the VIP Welcome reception will have the opportunity to mingle with our guest chefs and have their photo taken with other guests at the Chef’ Feast photo booth. Sponsorship Benefits include: • Sponsor-branded reception • Signage in the reception area with brand recognition • On-screen brand recognition as reception sponsor at event • Brand logo recognition on invitation and other promotional materials (digital and print), signage at the event, on-screen presentation and event program • Brand logo featured on Chef’s Feast even page for six months (pre and post event) • Event program listing • One table for 8 • Eight (8) signed copies of Vivian Howard’s book, Deep Run Roots.

Investment: $3,500

Sous Chef Sponsorship Chef’s Feast will offer intimate group cooking demonstrations by well-known area chefs. As each chef demonstrates their course on camera for the wider audience, a representative of the sponsor company will work side by side with the Chef as the Honorary “Sous Chef.” • Company executive serves as the Sous Chef with one area chef • Executive receives personalized chef’s jacket • Verbal mention of company during program • Premiere seating: one table with eight (8) seats near area of cooking demo and invitation to VIP Welcome Reception • Brand logo recognition on invitation and other promotional materials (digital and print), signage at the event, on-screen presentation and event program • Brand logo featured on Chef’s Feast even page for six months (pre and post event) • Four (4) signed copies of Vivian Howard’s book, Deep Run Roots.

Investment: $2,500 (two available)

Table Sponsors Twenty (20) tables of eight (8) will be available for the Chef’s Feast. Last year, these tables sold very fast. The Food Bank is seeking to create the most intimate ambiance possible so that our guests can enjoy their evening and have the opportunity to enjoy the company of our fine area chefs. Benefits include: • A table for eight (8) with service provide by UNCW Catering staff • Name recognition both on-screen and printed program • Invitation for four (4) guests to VIP Welcome Reception from 5 - 6 PM • Name recognition on Chef’s Feast web event page • Four (4) signed copies of Vivian Howard’s book, Deep Run Roots.

Investment: $1,000

CHEF'S FEAST

on the R I V E R

Contact For questions and information about Chef’s Feast, please contact Beth Gaglione at 910.251.1465 ext. 2205 or [email protected].