Please join Chefs Daniel Boulud, Thomas Keller, and Jérôme Bocuse for an exciting day on the course, to support Team USA 2017 and to inspire the next generation of great chefs.

Golf alongside some of the country’s most esteemed chefs at the pristine Hudson-National Golf Club, while raising necessary funds to provide educational opportunities for young culinarians and Team USA on their road to Lyon for the 2017 Bocuse d’Or.

Monday, June 6, 2016
10:30 AM Arrival, Check-in & Brunch | 12:30 PM Shotgun Start
5:30 PM Cocktails, Dinner & Awards Reception to Follow

Joining Chefs Bocuse, Keller and Boulud on the course are: Chefs Tim Hollingsworth, Gavin Kaysen, James Kent, Brian Lockwood, Mathew Peters, Philip Tessier

$1,500 per person |  $5,500 per foursome
(includes greens fees, cart, food & beverage throughout the day, Cocktail Reception & Dinner)
$300 Cocktail Reception & Dinner Reception only

Tickets
Individual Tickets
Foursome Tickets
Cocktail Reception & Dinner only

If you are unable to attend, but would like to make a donation, please visit mentorbkb.org/donate.

HUSDON-NATIONAL GOLF COURSE
40 Arrow Crest Drive, Croton-on-Hudson, NY 10520

For sponsorship inquires, please email young.yun@mentorbkb.org.

We look forward to sharing this wonderful day of food, fun and golf with you!

Hudson National Golf Club is one of the premier private golf clubs in New York State. The course is a throwback to golf’s Golden Era, with an atmosphere of tradition and rustic elegance that is evident throughout. Members and guests are provided with a private refuge from their busy professional lives, and are offered the finest in food and service. For more information on the Hudson National Golf Club, please visit hudsonnational.org. 

After our momentous 2015 Silver Medal win, we invite you to participate in another award winning USA moment.

Support the next Team USA by cheering on four candidates as they compete live. They include Gerald Ford, Brian Lockwood, Angus McIntosh and Mathew Peters.

Join hosts Daniel Boulud, Thomas Keller and Jérôme Bocuse and Chef Jury members Josiah Citrin, Traci Des Jardins, Shaun Hergatt, Barbara Lynch, Roland Passot, Richard Rosendale, Alain Sailhac, Robert Sulatycky and Ming Tsai.

Thursday, December 17, 2015
9:00 AM: Bocuse d’Or Team USA Competition.
Price:  $40 VIP access which includes reserved seating, lounge access and all day pass including awards ceremony, $25 all day access including awards ceremony.
For tickets click here.

8:00 PM: Team USA Celebration Gala.
After the competition, a formal dinner will follow that is prepared by Chefs Jérôme Bocuse, Traci Des Jardins and Josiah Citrin.
Price: $200 per person, plus tax and gratuity
For tickets click here.

Friday, December 18, 2015:
6:00 PM reception, 7:00 PM Dinner.
Grand Banquet exclusive dinner featuring a Krug Champagne and Petrossian Caviar reception followed by an exquisite meal prepared by Chefs Thomas Keller, Philip Tessier, Shaun Hergatt and Ming Tsai.
Price: $1,000 per person, all inclusive.
For tickets click here.

Proceeds from these events will be donated to ment’or. 

This unique dinner is hosted by Chef Thomas Keller as a celebration and to honor Team USA 2017’s journey to the Bocuse d’Or.

The evening kicks off with a champagne and canapé reception in the Courtyard. There, guests will meet Chef Keller who will provide guided tours of the state of the art temporary kitchen. Guests will then be seated at the elegant setting of The French Laundry dining room for an exclusive seven course dinner crafted specially for the evening by Chef Keller and his Chef de Cuisine David Breeden. Featured wines include:

• Dom Pérignon, Epernay 2004
• Lewis Cellars, Sauvignon Blanc, Napa Valley 2013
• Patz & Hall, Chardonnay, “Hyde Vineyard”, Sonoma Coast 2012
• Rivers-Marie, Pinot Noir, “Occidental Ridge Vineyard”, Sonoma Coast 2012
• Fantino, Barolo, “Vigna Del Dardi”, Piedmont 2009
• Larkmead, Cabernet Sauvignon, Napa Valley 2012
• Edaphos, Barbera, “Madhavan Vineyard”, Sonoma Valley 2014
• Topaz, “Special Select”, California 2002

This exclusive experience is limited to 60 guests. All guests will depart with a special The French Laundry memento and a limited edition 2015 Bocuse d’Or Team USA poster designed by Chef Jacques Pepin.

All proceeds of this event go toward supporting the ment’or organization and the next Team USA as they prepare for the 2017 Bocuse d’Or. Your contributions ensure we can deliver the right tools and resources for them and provide once in a lifetime educational opportunities for aspiring young culinary professionals in the US for years to come. 

Please join us for an exciting evening of culinary competition on Thursday, October 8th at Pass & Provisions in Houston. 

Enjoy some of Pass & Provision’s signature dishes, paried with wines from Spire Collection, while watching four young cooks compete in front of host Jérôme Bocuse, and Chef Judges Terrence Gallivan, Chris Hastings, James Kent, Paul Qui, Anne Quatrano, Seth Siegel Gardner and Ming Tsai.

Young Chef Competitors:

Event Details:
6:00pm       Guest Arrival
7:30pm       Competitor Presentations
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$125/ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. VIP tickets have a fair market value of $75/person, General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting afternoon of culinary competition on Saturday, September 26th at Lincoln Ristorante at Lincoln Center in New York.

Enjoy some of Lincoln’s signature dishes, paired with wines from Spire Collection, while watching four young cooks compete in front of host Chef Daniel Boulud, and Chef Judges Jonathan Benno (Lincoln), Scott Conant (SCM Hospitality), Shaun Hergatt (Juni), Eli Kaimeh (Per Se), Barbara Lynch (Menton), Adam Nadel (Lincoln), and Bill Telepan (Telepan).

Young Chef Competitors:
Matthew Bergen, Bay Shore, NY
Narcissa, New York, NY

Michael Dengelegi, Toms River, NJ
Bouchon Bistro, Yountville, CA

Zachary McCarty, Marlton, NJ
El Vez, New York, NY

Corey Siegel, Rye, NY
Westchester Country Club, Rye, NY

Event Details:
11:30 AM       Guest Arrival
12:45 PM       Competitor Presentations
2:15 PM         Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$100/ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. VIP tickets have a fair market value of $75/person, General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting evening of culinary competition on Thursday, September 17th at Chef Lee Wolen’s BOKA in Chicago.

Enjoy some of BOKA’s signature dishes while watching four young cooks compete in front of host Chef Gavin Kaysen, and Chef Judges Gerard Craft (Niche), Graham Elliot (Graham Elliot Bistro), Richard Rosendale (Rosendale Collective), Philip Tessier (Hestan), Giuseppe Tentori (GT Fish & Oyster), Rick Tramonto (Tramonto Cuisine) and Lee Wolen (BOKA).

Canapés, including marinated scallops, charred octopus and smoked foie gras, grilled Maine lobster, beef short ribs, and more, elegantly paired with wines from Spire Collection, round out this evening of competition. 

Young Chef Competitors:
Mark Garcia
Winnisook Club, Big Indian, NY

Torre Liebchen
etc. Steakhouse, Teaneck, NJ

Ryan Peters
Ocean Reef Club, Key Largo, FL

Tim Tokarz
Café Boulud, New York, NY

Event Details:
6:00pm       Guest arrival
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets: $100/person

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or. Tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of theInternal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.

Please join us for an exciting evening of culinary competition on Thursday, August 27th at Chef Thomas Keller’s acclaimed Bouchon Beverly Hills.

Guests will enjoy some of Bouchon’s signature dishes while watching four young cooks compete in front of host Thomas Keller, and Chef Judges William Bradley (Addison), Josiah Citrin (Mélisse), David Hands (Bouchon Beverly Hills), Traci des Jardins (Jardinière), Timothy Hollingsworth (Barrel & Ashes), Walter Manzke (République) and Alan Wong (Alan Wong’s Honolulu).

Canapés, a raw bar of fruits de mer, Chef Keller’s favorite poulet rôti, Bouchon Bakery mignardises, and more, elegantly paired with wines from Spire Collection, round out this evening of competition. 

Young Chef Competitors:
David Kneller, Greensboro, MD
Bartlett Pear Inn, Easton, MD

William Lansing, San Pedro, CA
The Strand House, Manhattan Beach, CA

Skylar Stover, Napa, CA
Hestan, Anaheim, CA

Michelle Tribble, Dallas, TX
Five Sixty by Wolfgang Puck, Dallas, TX

Event Details:
7:00pm       Guest Arrival
8:30pm       Judging begins
9:00pm       Awards
Special items will be available for a Silent Auction during the event.

Tickets:
$125/General ticket

If you are unable to attend the event but would like to support the program by making a contribution to ment’or, please click here.

Terms & Conditions: Tickets are non-refundable and proceeds will be donated to ment’or.  General tickets have a fair market value of $50/person. Please consult your tax advisor regarding deductibility. Must be 21 years of age or older to consume alcohol; please drink responsibly. Details and chefs are subject to change.

Ment’or has been recognized as a tax-exempt organization under section 501(c)(3) of the Internal Revenue Code. Donations will be tax deductible and may be disclosed to the IRS.