The Autumn Harvest Dinner has been a long-standing collaboration between Danny Meyer’s Union Square Hospitality Group and Share Our Strength for the past 24 years—raising nearly $5 million since its inception, providing 50,000,000 meals to kids in need in New York City and around the country.
This fall, the event will celebrate its 25th anniversary. Going back to its origins, this multi-course dinner will be held at Union Square Cafe, and prepared by Autumn Harvest alum, Chef Tom Colicchio alongside USC Executive Chef Carmen Quagliata, Chef Danny Bowien of Mission Chinese, Chef Ryan Hardy of Charlie Bird, and Chef Kelly Fields of Willa Jean.
Join us for our kick-off event, Feast Under the Stars at Voodoo, Thursday, October 25, 2018, at 7:00pm. This one-of-a-kind dining experience will take place in the middle of the festival grounds; a 5–course meal, prepared by Chefs Aaron Sanchez, Kelly Fields, Nina Compton, Justin Devillier, and Todd Pulsinelli. Wine will be provided and expertly paired with each course.
A ticket to Feast Under The Stars guarantees you a sneak peek of Voodoo Fest before gates open the following day. Each chef will share their inspiration and who knows maybe you’ll catch a sound check! Truly a unique dining experience.
Please note: You do not need a ticket to Voodoo in order to purchase a ticket to Feast Under The Stars. This is a separate event.
On Saturday, September 15th, Coquette will have the honor of hosting a lunch with Chef Barbara Lynch and Chef Kelly Fields benefitting Liberty’s Kitchen.
Our own Chef Kristen Essig will begin with passed hors d’oeuvres at 12:30, followed by a 3 course lunch at 1:00pm. Chef Lynch will prepare the first two courses and dessert will be provided by Chef Fields of New Orleans’ Willa Jean.
Hailing from Boston, James Beard Award–winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. Lynch is the acclaimed chef and restaurateur leading The Barbara Lynch Collective, the group behind seven distinct and award-winning concepts in Boston.
Proceeds from profits will benefit Liberty’s Kitchen, a charitable group that provides New Orleans young people with pathways to create and achieve their vision of success through workforce training, leadership development, and support of healthy lifestyles by providing them, in a culinary setting, workforce and life skills training to become employed and self-sufficient.
Cured for a Cure is a 5-course dinner prepared by Chef Steve McHugh, owner of Cured in San Antonio, TX. The event benefits the Leukemia and Lymphoma Society and has become an annual food-lovers dream with flavor and the cause at its heart.
Chef Kelly Fields is honored to join the line-up of talented chefs from across the nation for this great cause.
Chef Kelly is honored to join forces with Chefs Josh Quick and Todd Richards for the Gospel Brunch at Billy Reid's Shindig No. 10. Hosted at the Shoals in Florence, AL, Shindig is an artistic collaboration of music, fashion, art, and food and beverage. Hosted by Billy Reid, the best artists from across the nation offer up their unique craft and services. Event includes live gospel music, drinks, and brunch fare.
Admission on a first-come, first-serve basis, so come early and hungry!
Chef Kelly Fields is excited to participate in The Dinner Series, a 5 part, collaborative guest chef dinner series hosted by Chef Farrell Alvarez of Rooster & The Till located in Tampa Bay, FL. Each dinner is curated to showcase the style of that evenings guest chef, offering a unique culinary and beverage experience. Tickets for the evening include 1 hour cocktail reception and 6 courses with pairing prepared by Chef Ferrell and Chef Kelly.
Please join us for the Susan G. Komen Annual Summer Cure Chefs Wine Dinner Friday, August 10, 2018. Cocktail hour begins at 6 PM followed by dinner at 7 PM. Graciously hosted by the Windsor Court Hotel New Orleans.
Chef Kelly Fields will be joining forces with Host Chef Vlad Ahmadyarov, The Grill Room at the Windsor Court Hotel; 2018 James Beard Best Chef South Chef Nina Compton, Compère Lapin and Bywater American Bistro; Chef Isaac Toups, Toups Meatery and Toups South; Chef Joaquin Rodas and Chef Jennifer Cole; Bacchanal Wine & Spirits.