3333 Bear Street
Costa Mesa, CA 92626
USA
CHEF Trey Foshee PRESENTS THE ROAD TO LYONAT WILLIAMS-SONOMA iN Costa Mesa
On Wednesday, January 21, Williams-Sonoma in Costa Mesa’s South Coast Plaza invites guests to a culinary event to benefit Team USA before they journey to the 2015 Bocuse d’Or in Lyon, France
(Chef Trey Foshee, George’s at the Cove)
WHAT:On Wednesday, January 21, guests are invited to enjoy an unforgettable evening of wines, delectable bites, and a live cooking demonstration from acclaimed Chef Trey Foshee of George’s at the Cove in La Jolla, CA. Taking place at Williams-Sonoma at South Coast Plaza, the $75 per person ticket price benefits the 2015 Bocuse d’Or Team USA.
The event at Williams-Sonoma South Coast Plaza is the fourth in the Road to Lyon series which benefits Team USA, comprised of Chef Philip Tessier and Commis Skylar Stover of The French Laundry, on their journey to compete against 24 countries on behalf of USA at the Bocuse d’Or in Lyon, France. Team USA is recruited, trained, and funded by the ment’or BKB Foundation, a leading nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. Ment’or was founded by Chefs Thomas Keller, Daniel Boulud, and Jerôme Bocuse. Foshee is one of the esteemed chefs who sits on the ment’or Culinary Council.
Chef Foshee will demo his signature Albacore Crudo with charred jalapeno, cucumber, pear, and yuzu kosho; Chino Farms Carrots with mint salsa, chipotle, crema, and quinoa; and Farrotto with roasted baby turnips and mushrooms.
The event is sponsored in part by the Williams-Sonoma Visa Card. In addition, the first 20 Williams-Sonoma Visa Card members who purchase a ticket will receive a $25 Williams-Sonoma Gift Card upon arrival. Guests may purchase tickets online.
WHO: Chef Trey Foshee, Culinary Council Member, ment’or
WHERE: Williams-Sonoma Lincoln Park
3333 Bear St.Costa Mesa, CA 92626
COST: $75
WHEN: Wednesday, January 21, 20156 8 p.m.
INFO: www.mentorbkb.orgLink to tickets
About the ment’or BKB Foundation
Ment’or is a nonprofit organization that aims to inspire excellence in young culinary professionals and preserve the traditions and quality of cuisine in America. Ment’or is led by a Board of Directors including Chefs Jerôme Bocuse, Thomas Keller, and Daniel Boulud, as well as an esteemed Culinary Council of over forty renowned chefs nationwide who act as mentors for young chefs, serve in an advisory capacity to the organization, and participate in fundraising events. Educational grants and internships are offered to food, beverage, and service professionals through the Program for Continuing Education. A series of Young Chef Competitions offer yet another opportunity for young professionals to further their careers in the culinary world. ment’or is also responsible for recruiting, training, and financially supporting the promising young American chefs who compete on behalf of the United States in the prestigious Bocuse d’Or competition, held in Lyon France, every two years.
About Team USA
The ment’or BKB Foundation has selected Chef Philip Tessier and Commis Skylar Stover of The French Laundry in Yountville, CA, to represent the U.S. at the Bocuse d’Or World Cooking Contest in 2015. “I’m honored to be representing American cuisine on the world stage. With the support of ment’or, the Board, and our coaches behind us, we’re preparing for the greatest culinary competition with the most gifted minds in our profession,” Tessier says. Former Bocuse d’Or competitor and Team USA Head Coach Chef Gavin Kaysen of Spoon and Stable in Minneapolis, MN guides Tessier and Stover, along with Coaches: Chefs Grant Achatz of Alinea and Next, Chicago; Gabriel Kreuther, formerly of The Modern, New York; and Richard Rosendale, formerly of The Greenbrier, White Sulphur Springs, WV; as well as the Foundation’s Board of Directors.
About Trey Foshee
Trey Foshee is executive chefand partner at George’s at the Cove in La Jolla, one of America’s most successful independent restaurants. Classically trained from The Culinary Institute of America (CIA) in Hyde Park, New York, Foshee’scareer has included posts atL’Orangerie andRockenwagnerin Los Angeles, La Folie in San Francisco, Mauna Lani Bay Hotel in Hawaii and Sundance Resort in Utah.Foshee was named one of “America’s Best New Chefs” for 1998 by FOOD&WINEmagazine.In 2003, Foshee was one of 100 chefs invited to cook at the James Beard House 100thAnniversary in New York City. The following year, Foshee was named “Chef of the Year” by the California Travel Industry Association, joining the likes of Thomas Keller (The French Laundry) and Nobuyuki Matsuhisa (Matsuhisa, NOBU). In 2010, Foshee was an inaugural inductee into San Diego’s Chefs Hall of Fame, and in 2012 joined the ranks of the nation’s most acclaimed chefs taking a position on the Bocuse d’Or USA Foundation’s Culinary Council.Celebrated for his innovativeapproach and local sensibilities, Foshee has helped to defineSan Diego’s regional cuisine.
ABOUT WILLIAMS-SONOMA
Since its founding by Chuck Williams in 1956, Williams-Sonoma has been bringing people together around food. As the leading specialty retailer of high-quality products for the kitchen and home, the brand offers world-class service and an engaging customer experience. Products include cookware, cooks’ tools, cutlery, electrics, bake ware, tabletop and bar, outdoor, homekeeping, a library of cookbooks, as well as furniture, decorative accessories, lighting, wall decor and rugs for the kitchen and home. A specialty food hall provides a range of distinctive food items, from pre-prepared foods and mixes to spices and sauces that enhance the culinary experience. Each Williams-Sonoma store features a professional demonstration kitchen for visiting chefs, cooking classes and tastings, all conducted by expert culinary staff. A comprehensive gift registry program for weddings and other special events is available in the stores and online. For more information, please visit: www.williams-sonoma.com.
