Jr Iron Chef VT Benefit Dinner
Join us at Guild Tavern for our second annual fundraiser dinner prepared by three of Burlington’s most celebrated chefs — all to benefit Jr Iron Chef VT. Chef Cara Chigazola-Tobin of Honey Road; Chef Doug Paine of Bleu Northeast Seafood, Juniper, and Hotel Vermont; Chef Phillip Clayton of the Farmhouse Group; and Chef Frank Pace of The Great Northern are collaborating to craft a menu highlighting one of Vermont’s best assets: our local food!
Cocktails, hor d’oeuvres, local beer, wine, and cider, four-course meal, dessert, and a silent auction will fill the evening at Guild Tavern in South Burlington. We hope you can join us!
45 seats available. Tickets are $125.00 per person which includes a welcome cocktail, passed hor d’oeuvres, four courses, and dessert. Tax & gratuity included. 100% of the proceeds will benefit Jr Iron Chef VT, helping us continue to make this opportunity accessible to all youth in Vermont.
Thank you to the following sponsors for generously donating meat, produce, seafood and spirits for evening:
- Black River Meats
- Citizen Cider
- Farrell vending
- Half Pint Farm
- Jasper Hill Farm
- Jericho Setttler’s Farm
- New England Fishmongers
- Pete’s Greens
- Silo Distillery
- VT99 Meats
- Wood Mountain Fish
About Jr Iron Chef VT
Jr Iron Chef VT is a statewide culinary competition that challenges teams of middle and high school students to create healthy, local dishes that inspire school meal programs, so students understand how they can effect change in the food system. During their Jr Iron Chef VT experience, students:
- Develop leadership, teamwork, and communication skills
- Gain critical life skills in the kitchen
- Learn about local agriculture and nutrition
- Establish relationships with peers, chefs, and local farmers
- Build confidence
- Become advocates for effecting change in the food system
Students work hard year-round to qualify and prepare for this exciting competition. Through the generous support of people like you, we’re able to underwrite this event and keep it accessible for all.
Tickets required. Please contact [email protected] with any questions.
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