Brigaid Dinner

Saturday, August 4th, 2018


Chefs Christopher Kostow, Dan Giusti were joined by friends: Chefs Matt Orlando, Nancy Silverton, Naomi Pomeroy, James Syhabout, Katianna Hong, Jeremy Fox and Erik Anderson for a special evening of culinary collaboration to benefit Brigaid.


Led by Dan Giusti, the former Head Chef of Noma in Copenhagen, Brigaid is a group of chefs rethinking what it means to feed people. They recruit professionally trained chefs to lead school kitchens and create delicious meals that meet strict budgetary and nutritional guidelines. Brigaid’s model is fueled by the belief that students deserve real, wholesome food, cooked with care and passion by chefs whose dedication is all encompassing. But the chef’s role goes beyond simply preparing school meals. Brigaid chefs are motivated to develop meaningful relationships with teachers, administrators, and the community to change the way people think about food and the act of eating.


The evening's collaborative menu was predicated on food memories - a meal or dish that each Chef enjoyed as a child which sparked their interest in cuisine. To remain true to the vision of our guest chefs, the menu was unable to be adjusted or modified.


Dinner pricing began at $500 per guest, with 50% of the evening's proceeds donated to Brigaid by way of New London Public Schools, their original pilot site and organization hub. The goal is to develop Brigaid as one of the best school foodservice programs in the United States. 


Reservations: Click, Email, or Call 707.968.3161




Born and raised in California, Chef Matt Orlando is the owner of Amass Restaurant in Copenhagen. After working at several Michelin starred restaurants, such as The Fat Duck, Per Se and most recently as Chef de Cuisine at Noma, Matt opened Amass in July of 2013. Amass has come to prove that modern gastronomy and hospitality can go hand in hand with sustainability. Matt utilizes local, seasonal, organic and sustainable techniques in his restaurant, with the overarching goal to reduce food waste and carbon footprint within the dining experience.



Chef Naomi Pomeroy is the owner of BEAST in Portland, Oregon. A twenty-year veteran chef, Naomi learned her trade not in a culinary school, but by reading cookbooks. Naomi cooked her way through the classics, studying techniques and mastering balance, acidity, and seasoning. In 2014, Naomi was selected as James Beard's "Best Chef - Pacific Northwest." Naomi released her cookbook "Taste & Technique: Recipes to Elevate Your Home Cooking" in 2016 and received critical acclaim by the International Association of Culinary Professionals (IACP), as well as a James Beard Media Award for "Styling and Photography."



With a desire to feed more people and the knowledge that chefs are uniquely suited to work within the limitations of the National School Lunch program, Chef Dan Giusti began Brigaid to change the narrative surrounding good meals for kids at school. Dan was previously the Head Chef at Noma, a world-renowned restaurant in Copenhagen, where he contributed to the restaurant’s consistent status as one of the best restaurants in the world. Dan is a graduate of the Culinary Institute of America in Hyde Park, New York.



A Chicago native with a resume studded with venerable restaurants such as Noma, The French Laundry and The Catbird Seat, Erik is the current Executive Chef at Coi. Blending French technique and California produce, the menu at Coi showcases Erik's culinary talent. In 2012, Erik was named one of Food & Wine's "Best New Chefs." The following year, Erik was highlighted again as he was named Food & Wine's "Best New Chef All Star."



Born in Thailand and raised in California, Chef James Syhabout is the proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010. James is also the owner of Hawker Fare, with both Oakland and San Francisco outposts, and The Dock, a casual, beer-centric restaurant. Named “Best New Chef” in 2010 by Food & Wine, James has been recognized not only for his skill and dedication to the culinary arts, but also for reviving the dining scene in his hometown of Oakland.



Nancy Silverton is the co-owner of chi SPACCA, Pizzeria and Osteria Mozza, as well as the founder of world-renowned La Brea Bakery and Campanile Restaurant. In 2014, Nancy received the highest honor given by the James Beard Foundation for “Outstanding Chef” as well as listed as one of "The Most Innovative Women in Food and Drink" by Fortune and Food & Wine. Nancy has an amazing capacity for embracing the beauty of wonderful food, and will undoubtedly continue to do so for the rest of her ingredient inspired life.



Focused on market-driven cuisine, Chef Jeremy Fox is the owner of Rustic Canyon and Tallula’s in Santa Monica, California, and the cookbook author of "On Vegetables." Jeremy has garnered five James Beard nominations for "Best Chef - West" and received numerous accolades such as Food & Wine's "Best New Chef" of 2008. Inspired by local purveyors and the nearby Santa Monica Farmers’ Market, Jeremy crafts a daily-changing menu at Rustic Canyon that embraces hyper-seasonality and simplicity.



Chef Katianna Hong has worked her way up in some of the best kitchens in the country. This includes The Restaurant at Meadowood where she became the first-ever Chef de Cuisine in 2014. During that time, she was the only female Chef de Cuisine in a U.S. Michelin three-star restaurant. In 2015, Katianna was named "Rising Star Chef" by San Francisco Magazine. The following year, Katianna was brought on as Chef of The Charter Oak in Saint Helena, California. Katianna was recently recognized as one of Food & Wine's "Best New Chefs."



Chef Christopher Kostow is the three Michelin starred Chef of The Restaurant at Meadowood and owner of The Charter Oak, both in Napa Valley. Christopher's cooking focuses on seasonality and harvesting daily from the nearby farm that he and his team operate. Christopher was the third youngest chef ever to receive three Michelin stars. His debut book, “A New Napa Cuisine,” an homage to local artisans and producers, was awarded “Book of the Year” by the International Association of Culinary Professionals (IACP).