3rd Annual Brainfood Grill-Off Brings the Heat of Competition to DC
Top chefs team up with amateur cooks to benefit local nonprofit
WHAT: Teams of award-winning chefs, amateur grilling aficionados and Brainfood program graduates compete for top honors at the 3rd Annual Brainfood Grill-Off. Brainfood is a DC-based nonprofit that uses food and cooking as tools to teach life skills and healthy living to teenagers in a safe and positive environment. In addition to the grilling competition, highlights include hors d’oeuvres, open bar and live auction. Thanks to the generosity of Reznick Group and other sponsors, 100 percent of ticket sales will support Brainfood after-school and summer programs, including hands-on instruction, educational field trips and guest chef demonstrations.
WHO: Top local chefs team up with amateur cooks, including:
- Glenn Babcock, Nage
- Anthony Chittum, Vermilion
- Daniel Giusti, 1789 Restaurant
- Teddy Folkman, Granville Moore’s (and finalist on the new season of The Next Food Network Star)
- Jonathan Krinn, Inox Restaurant
- Jon Mathieson, Inox Restaurant
- Cedric Maupillier, Central Michel Richard
- Bryan Moscatello, Zola
- Shannon Overmiller, The Majestic
Emcee for the evening is Leon Harris, WJLA-TV ABC7.
WHEN: Thursday, June 11, 2009 - 6:30 p.m. – 9:30 p.m.
WHERE: Decatur House on Lafayette Square, 1610 H Street, NW, Washington, DC 20006
COST: $75 per ticket
$3,000 per team entry
For more information visit: http://brain-food.org/brainfood-grill-off-june-11th-2009
Professional chefs help amateurs turn fresh ingredients into culinary masterpieces
Brainfood graduates – all DC high school students – show off their cooking skills
Event photos: http://brain-food.org/category/image-galleries/brainfood-grill-off-2008
Brainfood is a nonprofit youth development organization that uses food and cooking as tools to teach life skills and healthy living to teenagers in a safe, healthy and positive environment. Local high school students participate in our programs either twice a week after school or five days a week for six weeks during the summer. Activities include hands-on cooking classes, lectures, field trips and community service projects. Brainfood graduates are equipped with practical cooking skills, an introduction to the food industry, a framework for nutritious eating, and leadership and life experiences that prepare them to make a difference in their communities. Brainfood is in its 10th year of operations and has locations in the Columbia Heights and Chinatown neighborhoods of Washington, DC.