$1,000 – $50,000

WHOLESOME WAVE TURNS 10!

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Butter

70 West 45th Street

New York, NY 10036

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WHOLESOME WAVE TURNS 10!




THE CAUSE


WHOLESOME WAVE

Wholesome Wave is a nonprofit working to make locally-grown fruits and vegetables more affordable for the people who need it most. When people can afford to produce, they buy it. And when the millions of Americans struggling with poverty eat more fruits and vegetables, we see immediate improvements for families and farmers—and enormous long-term gains for public health, local economies, and the environment. Our innovative initiatives serve hundreds of thousands of under-served consumers, as well as thousands of farmers annually, in 46 states and counting.



THE EVENT


CELEBRATION, REFLECTION, & AMAZING FOOD

Celebrate 10 years of Wholesome Wave increasing access to fresh, local, & healthy food for all and honor those who have helped to reach this milestone.



THE HONOREES


BETSY & JESSE FINK

Betsy and Jesse Fink are as truly humble “silent giants” of philanthropy, seeking nothing more than to make the world a better place. When Wholesome Wave was just a hopeful idea, Betsy and Jesse said, “please let us be the first money in the bank.” They didn’t stop there. We immediately benefited when Betsy joined our Board of Directors, which also brought us both Betsy and Jesse as longstanding thought partners. A decade later, they remain our dear friends whom we hold in the highest regard, and their intellectual guidance and spiritual support continue to inform our work.


ANDREW HERTZMARK

Andrew Hertzmark sees challenges as opportunities. He believes that to make real change happen, amazing talent and inspirational ideas must be founded in sound business practices. Here’s a man who believes in the best of both worlds—business and philanthropic – and has the heart and the chops to bring the two together to mutual benefit. With the many successful business interests in which Andrew is deeply engaged, it’s humbling to see the time and talent he devotes to helping others. As Board Chairman, Andrew has played an enormous role in taking Wholesome Wave to the next level and giving under-served consumers the opportunity to be heroes of a changed food system. We truly would not be where we are – or get where we are going – without him.



THE CULINARY EXPERIENCE


ALEX GUARNASCHELLI

Executive Chef of Butter Restaurant and appears on Food Network’s Chopped, Cooks Vs. Cons, and Bakers Vs. Fakers, a mentor on Food Network’s All-Star Academy and winner of The Next Iron Chef: Redemption. In the Spring of 2017, Alex will appear on Food Network’s new show, Iron Chef Gauntlet. Her first cookbook “Old-School Comfort Food debuted in 2013 and she is set to release her second in the fall of 2017. Alex has also performed on Broadway with her one-woman live comedy show, Busting My Chops and was recently named the Head of Twitter’s Food Council.


MICHAEL ANTHONY

Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef and Managing Director of Untitled and Studio Cafe at the Whitney Museum of American Art. Mike joined Gramercy Tavern as the Executive Chef in 2006. Under his leadership, the restaurant has earned a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant" (2008) and “Best Chef: New York City" (2012). In 2015, Mike won the James Beard Award for “Outstanding Chef," a national recognition. His book, V is for Vegetables, won the 2015 James Beard Award for Best Vegetable-Focused Cookbook.


JACQUES TORRES

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate store and factory. He prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors. He has served as Executive Pastry Chef at Le Cirque for 12 years, hosted several of his own series on Food Network & PBS as well as written three cookbooks. He has eight locations throughout NYC and recently opened Choco-Story NY The Chocolate Museum and Experience with Jacques Torres.



THE CHEF TABLE HOSTS


JOSÉ ANDRÉS

Named one of Time’s “100 Most Influential People” and “Outstanding Chef” by the James Beard Foundation, José Andrés is an internationally-recognized culinary innovator, author, educator, television personality, humanitarian and chef/owner of ThinkFoodGroup. A pioneer of Spanish tapas in the United States, he is known for his avant-garde cuisine and his award-winning group of 27 restaurants throughout the country and beyond. His innovative minibar by José Andrés earned two Michelin stars in 2016 and with that, José is the only chef globally that has both a two-star Michelin restaurant and four Bib Gourmands. Andrés’ work has earned numerous awards including the 2015 National Humanities Medal, one of 12 distinguished recipients of the award from the National Endowment for the Humanities.


BARBARA LYNCH

Barbara Lynch is the Chef/Owner of Barbara Lynch’s Gruppo, listed on the 2017 TIME 100: Most Influential People in the World, two-time James Beard Award-Winner, Relais & Chateaux Grand Chef, and earned a spot on Food & Wine’s “Ten Best New Chefs in America," in 1996. She oversees seven celebrated culinary concepts: No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton. Barbara’s cookbook, “Stir: Mixing It Up in The Italian Tradition” received a Gourmand Award for Best Chef Cookbook and her memoir, “Out of Line” was released in April 2017.


KEN ORINGER

Ken Oringer is a James Beard Award-winning chef and owner of Uni Boston, Toro New York, Toro Boston, Toro Bangkok, Coppa Boston, Little Donkey Cambridge, and Earth at Hidden Pond in Kennebunkport, Maine. His first restaurant Clio was named "Best Newcomer of the Year" by Gourmet magazine, listed in "America's Best New Restaurants" by Esquire Magazine's, and Gourmet magazine's "Top 50 Restaurants in America.” Oringer appeared on Iron Chef America and has received the Chefs Rising Stars Mentor Award for his work teaching and inspiring the next generation of chefs.


JACQUES TORRES

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. Raised in France, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate store and factory. He prides himself on specializing in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors. He has served as Executive Pastry Chef at Le Cirque for 12 years, hosted several of his own series on Food Network & PBS as well as written three cookbooks. He has eight locations throughout NYC and recently opened Choco-Story NY The Chocolate Museum and Experience with Jacques Torres.


GEOFFREY ZAKARIAN

The Next Iron Chef winner (season 4), restaurateur, television personality and author. He is the executive chef of several restaurants in New York City, Atlantic City, and Miami. He is featured on several television programs on the Food Network, including Chopped and in 2011, The Next Iron Chef, where he won the right to join Iron Chef America.


ANDREW ZIMMERN

Television personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern, Bizarre Foods America, and Andrew Zimmern's Bizarre World. For his work on Bizarre Foods with Andrew Zimmern, he was presented the James Beard Foundation Award in 2010 and another in 2013. He also hosts the show Dining with Death, which discusses some of the foods that could cause death.



THE LOCATION


BUTTER MIDTOWN

Butter Restaurant has maintained an exclusive niche restaurant scene for stylish Manhattanites since its initial inception on Lafayette St. in 2002. The American restaurant is helmed by Food Network star and Executive Chef Alex Guarnaschelli, who uses greenmarket offerings to create a seasonal menu. Butter began as Guarnaschelli’s first restaurant as an executive chef, and she has gone on to create a worldwide following for herself.



TICKETS & SPONSORSHIP


HONOREE LEVEL SPONSORSHIP: $50,000

1660 children will be able to manage their diet-related conditions

Decreasing or even preventing the risk of Type-2 Diabetes.

  • (10) Seats at a premium table with a celebrity chef

  • Custom experience with celebrity chef for a later date

  • Listed as Event Sponsor on invitations, event web page, promotional materials, and social media

  • Logo placement digital promotion of the event

  • Back cover of program book

  • Special recognition during event

  • Collateral or product in VIP gift bag

  • Access to the Chefs & Champagne Reception with the Honorees & Guest Chefs to be held at 6:00 PM


CHEF LEVEL SPONSORSHIP: $25,000

CSA shares for 80 families

  • (10) Seats at a premium table with a celebrity chef

  • Custom experience with celebrity chef for a later date

  • Listed on invitations, event web page, printed collateral, promotional materials, and social media

  • Logo placement digital promotion of the event

  • Full-page in program book

  • Special recognition during event

  • Collateral or product in VIP gift bag

  • Access to the Chefs & Champagne Reception with the Honorees & Guest Chefs to be held at 6:00 PM


FOUNDER LEVEL SPONSORSHIP: $15,000

24,000 apples; an apple a day for 65 years

  • A table for (8) at the anniversary celebration

  • Listed on event web page, program book, and collateral materials

  • Half-page acknowledgment/ advertisement in program book

  • Access to the Chefs & Champagne Reception with the Honorees & Guest Chefs to be held at 6:00 PM


FARMER LEVEL SPONSORSHIP: $10,000

18,000 servings of fruits & vegetables

  • A table for (8) at the anniversary celebration

  • Listed on event web page, program book, and collateral materials

  • Half-page acknowledgment/ advertisement in program book


MISSION LEVEL SPONSORSHIP: $5,000

Carrots for 30,000 children

  • A table for (6) at the anniversary celebration

  • Listed in event program book and collateral materials

  • Quarter-page acknowledgment/ advertisement in program book


FRIEND LEVEL SPONSORSHIP: $3,000

A year’s worth of produce for a family of four

  • A table for (4) at the anniversary celebration


SUPPORTER TICKET: $1,000 Individual Ticket

800lbs of Roma tomatoes

  • An individual ticket to the anniversary celebration


CHEFS & CHAMPAGNE RECEPTION: $1,000

150 days of fruit & vegetable servings

  • (2) Tickets to the Chefs & Champagne Reception with the Honorees & Guest Chefs to be held at 6:00 PM


DONATION:

In celebration of the evening, the honorees, or unable to attend but would like to show support


EMPLOYEE MATCHING

You may be able to DOUBLE your generous contribution and help even more people

Many corporations match tax-deductible employee donations to our organization

Find out HERE if your employer participates in such a program


PROGRAM AD & HONOREE ACKNOWLEDGEMENT:

  • Full-Page VIP: $5,000

  • Half-Page Premier: $3,000

  • Quarter-Page: $2,000

  • Contact Fiona@wholesomewave.org by May 5, 2017 for details


For more information and custom sponsorship opportunities,
contact James Hansen McLaughlin at James@wholesomewave.org or call 860.612.8921.

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Date and Time

Location

Butter

70 West 45th Street

New York, NY 10036

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