The Culinary Trust Gala at IACP Louisville was a smashing success and event to remember

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For our annual fundraiser at the IACP’s 39th conference in Louisville KY, The Culinary Trust held an amazing gala and put together a “flash auction” which was underwritten by our sponsor, Michter’s, Louisville’s oldest artisan small-batch whiskey, bourbon and spirits distillery, founded in 1753.

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Michter’s has a rich heritage and a “Cost be Damned” Approach to their whiskey-making, and their team spares no expense in its efforts to produce the greatest American whiskey possible. There is a tremendous amount of attention to detail in every step of the production process from yeast selection, to fermentation to distillation, temperature and air flow conditions. This passion and fervor earned them the seventh Heritage Member of the Kentucky Distillers’ Association in 2015, the first to achieve that status in 33 years.

 

The gala dinner was held at Harvest, a “locally grown” restaurant in the trendy NuLu district of Louisville on East Market Street. Harvest’s core mission is to serve outstanding, local “farm-to-table” seasonal cuisine. Chef Ivor Chodkowski paired “Rustic Regional” foods with Michter’s cocktails and spirits, creating huge buzz at the conference and a true taste of the South for its attendees.

 

The event was one of the best TCT dinners in recent memory, raising enough money in the auction to cover the two grants we awarded to local Louisville non-profits, New Roots and The Food Literacy Project. The Michter’s team supported the event through remarkable financial, event and marketing support creating a truly wonderful keepsake program to remember.

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The seven flash auction items were a huge hit and raised a significant amount of donations for the event, including artwork by Jacques Pepin; two registrations to IACP 2018 in NYC; a week at Twin Palms on Anna Maria Island, Florida for 10 people; a Food and Wine Celebration at Petrichor Vineyards in Sonoma; a NYC Insider’s Food Trip for Two; a Tour of Seattle’s Food Scene; and a “Best of Louisville” gourmet food and spirits basket.

The evening started with a delicious selection of Specialty Cocktails designed by Michter’s including Kentucky Champagne mixed with Michter’s Rye, Faretti Biscotti Liqueur and Ale-8-One Soft Drink; Pam’s Derby Pie made with Michter’s Bourbon, Faretti Biscotti Liqueur, Crème de Cacao and locally crafted BD’s Dark Chocolate Bitters; and The Farm-Tini made with Farmer’s Gin, Capriole Farms Goat Cheese Stuffed Olives and Foro Extra Dry Vermouth and a few other delicious concoctions. Another noteable cocktail was the Farmer’s Victory Garden made with Farmer’s Gin, Koval Ginger Liqueur and Honey Tarragon Syrup and Beet-Carrot Shrub.

 

Passed Hors d’Oeuvres included Ivor’s Black Eyed Pea Hummus with Michter’s Char Pickled Vegetables; Rivercrest Farms Chicken Liver Tartine paired with Blueberry Sour and Egg Froth; Kentucky Lake Catfish Brandade Croquette with Rouille; Red Claw Lobster Cappucino and Rye Chantilly; and Michter’s Cured Pastrami with Barrel Cured Kraut, Rye Crumb, and Thousand Island paired with Michter’s Oak Smoke.

The Dinner Stations showcased a mouthwatering feast of dishes created with ingredients from local purveyors and farmers: Willie’s Rabbit (fried and stewed) with Fricasse of Shoulder and Saddle, KY Fried Hind Quarter and Early Spring Vegetables; Silver Creek Trout with Red Flannel Hash, Braised Beet Greens and Horseradish Butter; Black Hawk Farms Beef with Oxtail Arancini, Marrow Basted Striploin and Short Rib and Tripe Bordelaise; Red Hog Country Ham with House pickles, Chow Chow and Sauerkraut; and Capriole Goat Cheese and Pasta with a selection of Capriole Cheeses, Beet Greens and Chevre Agnolotti, Shitake and Mt. St. Francis Tortellini, and Pappardelle with Goat Milk Carbonara.

This was truly a spectacular event to remember, and The Culinary Trust Board of Trustees and International Association of Culinary Association (IACP) thanks Michter’s sponsors, Harvest restaurant and all the attendees and generous donors for making this one of the best expos and galas ever – we couldn’t have done it without you and your tremendous support.

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Click below to download the TCT Program Gala PDF for more info on the event, sponsors,  chefs, restaurants, farms and recipes

TCT Michter’s Program Gala 2017 Louisville

Meet our Food Writing Fellows

2016-Food-Writing-Fellows_Group_NEW-e1459282653312Working with the Julia Child Foundation, we launched a new initiative to provide food writing internships with five Edible magazines and the online site, Civil Eats.

Each Fellow was selected based on the strength of their application and writing samples. We allowed each of our partner sites to collaborate with The Culinary Trust to determine the best start date to work with their Fellows, as well as how their hours would be structured, in consideration of the publications’ editorial calendars and their ability to provide optimal editorial collaboration and mentoring. You can read a sample of each of their works below.

I had many moments like these during my food writing fellowship through the Culinary Trust, that made me pause and think, Oh my god, this my dream job,” wrote fellow Katherine Rapin. “For four months I covered Philadelphia’s food scene for the pages and website of Edible Philly. I talked with the first black female owner of a comic book coffee shop; I interviewed the people who wait in line for what Bon Appétit deemed The Best Pizza in America; I staged at one of the best restaurants in Philly to report from behind the scenes.”

“Through it all, Joy Manning – the editor of Edible Philly who I’ll continue to work with long after this fellowship is over – has guided me,” Rapin continued. “From her, I’ve learned about the inner workings of the publication, how to write tightly and on deadline, and I’ve gotten a glimpse of life as a full-time, freelance food writer.”

Fellowship recipient Francie Szostak Dekker said she was “thrilled” to work with Edible Madison. “My longer stories  will both have a focus on food insecurity, particularly disparities between different populations in the Southwestern Wisconsin area as well as an organization and program that helps low income families and individuals participate in CSA.”

OUR FELLOWS
Katherine Rapin, Edible Philly: Late Winter at the Fair Food Farmstand

Katie Carpenter, Edible Michiana: Pasture Haven

Francie Szostak DekkerEdible Madison: An Edible Afternoon in Sun Prairie

Urmila Ramakrishnan, Edible Santa Barbara: Progression of a Supper Club

Caroline Leland, Edible Nashville: Grab a Winning Drink at Bongo Java

Stephen Satterfield, Civil Eats: About Stephen Satterfield

The Culinary Trust would like to thank the Julia Child Foundation for its generous support, and all of the editorial staffs who worked to provide a great learning experience for our fellows.

Inside LA Kitchen

Via the Richard Sax Food Action Grant, each year The Culinary Trust provides support and funds for a hunger-based initiative in the city where the annual conference for the International Association of Culinary Professionals is held. In 2016, we are delighted to support the ground-breaking work of L.A. Kitchen.

lakitchen1LA Kitchen was founded by Robert Egger based on his other successful enterprise, DC Central Kitchen. Both organizations operate on the belief that neither food nor people should ever go to waste. By reclaiming healthy, local food that would otherwise be discarded, training men and women who are unemployed for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community.

Roughly 40% of all food in the United States is wasted, often for purely cosmetic reasons. The Culinary Trust has identified highlighting the issue of food waste as one of its core causes. Why? Food waste impacts our culture and environment in a number of waste. In landfills, it emits extraordinary levels of carbon dioxide levels, negatively impacting global health. In a country where one of our six children live in a food insecure household, finding creative ways to shift food that would otherwise have gone to waste into meals that nourish and sustain can provide life changing results. The fuel, water and human effort put into crops that no one eats equate to another large loss of our resources.

la-kitchen-cover-photo-angel-wingsGET INVOLVED:  In 2016, they are embarking on a major effort to raise $365,000 from individual donors to take advantage of an opportunity to “match” a $1 million donation from a wealthy patron. We hope you’ll consider making a donation, even a few dollars goes a long way.

MAKE A DIFFERENCE: Perhaps you want to start a similar program in your own community?

READ MORE: Los Angeles Times: “LA Kitchens Gives its Students the Ingredients for a Better Life”

The Food Op-Ed Project

OpEd Header OptionHow can you use your voice to change the world? The Pacific Food Studies Op-Ed Fellowship is a national initiative to increase the diversity of voices among thought leaders in Op-Ed Food Media. It’s specifically designed to cultivate voices from underrepresented communities. Are you passionate about food issues and want your voice to be heard? We want to work with you.

Create Influential Op-Ed Food Journalism Pieces

An intensNewspapers. Stack of newspaper. Image in black and white.ive program designed to push your thinking and challenge assumptions, The Fellowship will prepare you to create influential journalism pieces addressing critical issues in food. Fellows accepted into the program participate in a dynamic one and one-half day workshop held at University of the Pacific’s new state-of-the-art campus in the SoMa (South of Market) district of San Francisco and benefit from a three-month mentorship to help them produce at least one high-quality food journalism piece in their chosen media platform.

Created in partnership with University of the Pacific Food Studies program (Pacific Food Studies), The Culinary Trust (TCT), and The Op-Ed Project, the Pacific Food Studies Op-Ed Fellowship will provide food writers, scholars, and journalists (print, digital, and multimedia) from underrepresented communities with the training and support to craft and publish Op-Ed pieces about critical food issues. Inspired by The Op-Ed Project, our approach is playful, dynamic and results-oriented—games, high stakes scenarios, and group thought experiments will challenge you to think more expansively about what you know, why it matters, and how it can create positive change in the food industry.

Due to the in-depth nature of the program, attendance is limited to 20 participants

Friday, July 14: Opening Workshop Reception, networking opportunity (optional)
Saturday, July 15: Full-Day Workshop from 10 AM to 5 PM
Sunday, July 16: Half-Day Workshop from 10 AM to 1 PM

CLICK HERE TO APPLY – DEADLINE March 22, 2017

Tuition Cost: $295 (includes all instruction, materials, morning
refreshments and Saturday lunch). Hotel and travel are NOT included.

Scholarships: A limited number of tuition scholarships and travel stipends are available to qualified applicants. To be considered for a tuition scholarship and/or travel stipend, please provide a short paragraph about what financial support you need and why.

Who should apply?

Food journalists, scholars, and/or food advocates are invited to apply. We are particularly looking for rising thought leaders who are underrepresented in the public sphere. Ideal applicants have some knowledge of and experience with contemporary, pressing food issues and want to learn how to share their story to make a difference in the future of food. A track record in food journalism or publication is not required, but familiarity with either is a plus. All experience levels—graduate students, freelance writers, veteran or emerging writers, and anyone affiliated with non-profit policy or advocacy organizations—are encouraged to apply.

Applications are due March 22, 2017. Click here to apply.

Questions? Email us at TCTapplications@gmail.com

The Culinary Trust offers education, resources, food action grants, food writing programs —with a particular emphasis on food writing that makes a difference. That’s why we’ve partnered with The Op-Ed Project, whose mission is to increase the range of voices and quality of ideas we hear in the world. A starting goal is to increase the number of women thought leaders in key commentary forums to a tipping point. It is a social venture founded to drive bigger and better ideas into the world. Learn more at theopedproject.orgSFcampus

The program is offered at Pacific’s new state-of-the-art campus in the SoMa (South of Market) district of San Francisco. University of the Pacific offers the first Food Studies master’s degree program on the West Coast.

The Master of Arts in Food Studies program is designed for working professionals with a career or personal interest in food and the ways that people grow, prepare and profit from it, historically and across cultures. The multidisciplinary program prepares students for success in food-related professions, ranging from food writing, food history, advocacy, and policymaking to consumer research and other business-related pursuits. Course offerings represent many disciplines including Anthropology, History, Sociology, Literature, and Law, with emphasis on mastering research and writing skills. Learn more at University of the Pacific.