Award-winning European and American chefs will join culinary forces at the All-Star Chef Classic in L.A. Live from March 11-14, 2015. The event features six intimate meals prepared by some of the best chefs in the country and overseas.
There will be three masters’ dinners (the French Masters, American Masters and British Masters), a Cuisine for the Cure lunch benefiting The City of Hope cancer research and treatment center, Kitchen Kids pie-making workshop and Grill and Chill dinner prepared over open flame.
Featured chefs include Nancy Silverton, the James Beard Award-winning chef of LA’s Osteria Mozza; critically-acclaimed French chefs and Michelin-starred chefs Michael Hix of London’s Hix restaurants, Providence chef Michael Cimarusti in Los Angeles and Daniel Doherty of London’s Duck and Waffle.
Tickets range from $75 to $425 and go on sale Monday, December 15.
The complete schedule of events at the All-Star Chef Classic:
Wednesday, March 11, 2015
French Masters Dinner
Taking place at the L.A. Live Restaurant Stadium, the French Masters Dinner includes five courses and a French wine pairing.
Featured chefs include:
• Ludo Lefebvre (Trois Mec, Los Angeles)
• Inaki Aizpitarte (Le Chateaubriand, Paris)
• David Toutain (Restaurant David Toutain, Paris)
• Sven Chartier (Saturne, Paris)
Thursday, March 12, 2015
American Masters Dinner
Three James Beard Award winning chefs, an LA-based Michelin-starred chef and a New York baker will showcase their talents at the American Masters Dinner.
Featured chefs:
• Nancy Silverton (Mozza, Los Angeles)
• Wylie Dufresne (wd-50, Alder, New York)
• Daniel Patterson (Coi, San Francisco)
• Christina Tosi (Momofuku Milk Bar, New York)
• Michael Cimarusti (Providence, Los Angeles)
Friday, March 13, 2015
Cuisine for the Cure
Cancer-fighting ingredients will be made into delicacies at the hands of three American chefs for the Cuisine for the Cure lunch. Actress Alison Sweeney and Billy Harris will host the four-course meal to benefit the City of Hope.
Featured chefs include:
• Jenn Louis (Lincoln, Portland)
• Suzanne Goin (AOC, Lucques, Tavern, Los Angeles)
• Brooks Headley (Del Post, New York)
British Masters Dinner
The British Masters Dinner will feature five courses artfully prepared by leading London chefs. Seating at the dinner is limited, allowing chefs to interact with guests while they cook and plate.
Featured chefs:
• Mark Hix (Hix, London)
• James Lowe (Lyle’s Restaurant, London)
• Daniel Doherty (Duck and Waffle, London)
• Skye Gyngell (Spring, London)
• Bryn Williams (Odette’s, London)
Saturday, March 14, 2015
Kitchen Kids
Hosted by Waylynn Lucas of LA’s fonuts, the Kitchen Kids event will provide children ages 3-13 with hands-on baking experience. The event lands on Pi Day, the ideal time for Lucas to guide 200 youngsters through a pie-making lesson. Participants will go home with their very own handmade pie, a petite pie dish and a DIY pie kit.
Grill and Chill
The final dinner of the All-Star Chef Classic will unite the top talent from the previous events. Attendees of the “Grill and Chill” event will witness their favorite chefs in action, cooking over an open flame in the Chefs’ Tasting Arena. Chefs not subjected to the heat of the kitchen will prepare chilled dishes to accompany the grilled dinner items.
Featured chefs include:
• Michael Cimarusti (Providence, LA)
• Nancy Silverton (Mozza, Los Angeles)
• Waylynn Lucas (fonuts, Los Angeles)
• Jon Shook & Vinny Dotolo (Animal, Son of a Gun, Los Angeles)
• Jonathan Waxman (Barbuto, New York)
• Brooks Headley (Del Post, New York)
• David Lefevre (MB Post, Manhattan Beach)
• Graham Elliot (GEB, Chicago)
• Christina Tosi (Momofuku Milk Bar, New York)
• Aarón Sánchez (Paloma, Stamford)
• Wylie Dufresne (wd-50, Alder, New York)
• Suzanne Goin (AOC, Lucques, Tavern, Los Angeles)
• Josiah Citrin (Melisse, Los Angeles)
• Inaki Aizpitarte (Le Chateaubriand, Paris)
• Ludo Lefebvre (Trois Mec, Los Angeles)
• Carolynn Spence (Chateau Marmont, Los Angeles)
• Zoe Nathan (Huckleberry Café & Bakery, Santa Monica)
• Jenn Louis (Lincoln, Portland)
• Mark Hix (Hix, London)
