A Toast to Charlie Trotter

A Star-Studded Celebration to Kick-Off 1st Annual Fundraiser for Charlie Trotter’s Culinary Education Foundation November 5 – Tickets Available

Join celebrity chef Emeril Lagasse and thirteen top chefs from Chicago and the United States to celebrate the life and legacy of Charlie Trotter on Wednesday, November 5^th. “A Toast to Charlie Trotter” will be hosted by Lagasse with Mayor Rahm Emanuel as honorary co-chair.  The illustrious line-up of chefs joining them include Chicago’s Rick Bayless, Paul Dubroski of NoMi Kitchen, Graham Elliot, Gale Gand, Kevin Hickey, Michael Kornick, Matthias Merges, Tony Montuano, Ryan Pitts of RL and  Art Smith along with David Bouley from Bouley in Manhattan and Patrick O’Connell from Inn at Little Washington in Virginia.  The evening will feature Trotter-inspired dishes paired with wines selected by Master Sommeliers Serafin Alvarado and Larry Stone, who helped bring Charlie Trotter’s wine program to national distinction.  Cocktails from Chicago’s top mixologists including the Sportsman’s Club and desserts from Sugar Hills Bakery round out this inaugural benefit.

Established by Charlie Trotter in 1999, Charlie Trotter’s Culinary Education Foundation feeds the passion of youth by awarding need-based scholarships to those who wish to advance in the culinary arts. Beyond introducing Americans to a new way of dining, Trotter was passionate about raising money for underserved youth and providing opportunities for them to succeed in pursuing their dreams. A culinary trailblazer, dedicated humanitarian and beloved Chicagoan. What better way to honor Trotter’s memory than to support his foundation and pave the way for the next generation.

“A Toast to Charlie Trotter” takes place November 5^th at Venue One (1044 W. Randolph, Chicago, IL). Doors open at 6:15 PM for VIP reception and 7:00 PM for General Admission. Tickets for VIP reception are  $400 (until October 20^th) and then $500 and General Admission tickets are $250 (until October 20^th) and then $350. Proceeds go directly to Charlie Trotter’s Culinary Education Foundation.