ICEC (Island Culinary and Ecological Center) is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment
TOP CHEFS' DINNER
ON OCTOBER 9TH AT A PRIVATE RESIDENCE IN DEER ISLE,
renowned chefs
Jean-George Vongerichten, Melissa Kelly, Michael Leviton and Lawrence Klang have donated their services to
cook for a special fundraising dinner for ICEC.
The evening will start off at 6pm with pre-dinner champagne and hors d'oeuvres.
An awe inspiring dinner will follow featuring a five course menu with wine pairings.
After dinner there will be an opportunity to meet and speak with the chefs.
The evening will round out with an auction that will feature many surprises including reservations and special recognition at the French Laundry in Yountville, California and Jean Georges Restaurant in New York.
Suggested ticket price
is $250 per person much of which is tax deductible.
If you would like to be a sponsor of this event, please contact us for details.
Dinner will be limited to 75 guests.
Meet the chefs
 |
 |
 |
| Jean-Georges Vongerichten | Melissa Kelly | Michael Leviton |
| Jean-Georges Vongerichten commands a global empire of restaurants that includes venues in London, Paris and Shanghai, as well as New Yorks three-Michelin-starred Jean Georges restaurant. Internationally reputed for his innovative, groundbreaking cuisine. |
Melissa Kelly is the Executive Chef and proprietor of Primo in Rockland, ME, Orlando, FL, and Tucson, AZ. She is the 1999 James Beard Award winner Best Chef, Northeast. Author. |
Michael Leviton, chef-owner of West Newton darling, Lumière, and Boston's trendy and chic, Persephone. One of the Best New Chefs in America in 2000 by Food & Wine. Nominated Best Chef NE, James Beard Foundation 2009. |
 |
NEW ARRIVAL ! Chef Lawrence Klang has gratiously offered to provide hors d'oeuvres at our Top Chef's Dinner welcome aboard! |
|
| Lawrence Klang | ||
| Lawrence Klang is the Executive Chef at Natalie’s restaurant at the Camden Harbour Inn in Camden, Maine. He received his formal culinary training at Le Cordon Bleu L’Art Culinaire, London. Klang presented “A Maine Noël” at the James Beard House in New York City in December 2008 and earlier this year spent a week in the Michelin two star Ciel Bleu in Amsterdam, where he worked with renowned chef Onno Kokmeijer. Klang has been invited to return to Ciel Bleu in 2010 for two weeks, to present a special shared menu. |
Island Culinary and Ecological Center is a nonprofit 501c3
and is eligible for tax deductible donations.