Alex’s Table: A Summer Dinner "To Go" from Jackson Hole

Alex's Table: A Summer Dinner in Jackson Hole

A Summer Dinner “To-Go”
Saturday, July 18, 2020 6:30pm MST

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Pork ShankFeaturing a delicious tasting menu from Guest Chefs:

Now more than ever, children with cancer need your support. That’s why Alex’s Table is coming to your table this summer! Chef Gavin Fine from Jackson Hole has put together an incredible chef lineup with James Beard Award winners Marc Vetri from Philadelphia and Stephanie Izard from Chicago alongside acclaimed Chef Jeremy Sewall from Boston.

Delectable meals are being prepared just for you, curated by the guest chefs that you will meet during Alex’s Table via online video call. Treat yourself and your loved ones to an unforgettable, virtual dinner with something delicious that will please every palate, all to support childhood cancer research and ALSF’s COVID-19 emergency fund. See below for more details.

Alex’s Table To-Go Boxes ($500, serves 2 adults)

Each box contains four delicious courses from the guest chefs alongside drinks and dessert. They include:

  • Happy Hour: Signature Cocktail Kit
  • Tasting Menu: Four courses curated by each of our featured Guest Chefs:
  • Wine Pairing: 1 bottle of wine from Gramercy Cellars to perfectly pair with each course
  • Sweet Treats: Lemon shortbread cookies from Lady in the Wild West

Quantities are limited and expected to sell out quickly.

Virtual Dinner (July 18, 6:30PM MST) 

Use the Zoom code provided in your To-Go Box to access an exclusive webinar hosted by Gavin Fine. Join ALSF Co-Directors, Liz and Jay Scott, for a special message and virtual toast, and enjoy a program that will let you hear from these James Beard Award-winning chefs talk about their culinary creations.

Delivery Details

Within Jackson Hole, WY: Alex’s Table To-Go Boxes will be hand delivered to local addresses in Jackson Hole on July 18 prior to 5pm.

Addresses outside of Jackson Hole, WY: Food-safe deliveries will be made via UPS on July 17.  We are limiting the number of dinners and expect them to sell out quickly.

The shipping of these meals is being generously provided by Triose.
Note: $300 of each meal for two is tax-deductible.

Still want to support ALSF? Make a general donation!


Meet the Chefs


Gavin Fine

Rendezvous Bistro, Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca, Roadhouse Pub & Eatery, Bodega, Bistro Catering, Bovine + Swine, Cream + Sugar

Gavin Fine developed a passion for the culinary world as a young boy growing up in Chicago. After working for Richard Melman’s restaurant group, Lettuce Entertain You, in his home town, he followed his passion to Cornell University's Hotel and Restaurant Management School and then to Jackson Hole. While his visions of becoming a ski bum never fully materialized, Fine worked nearly every job between the front- and back-of-house, where he met his soon-to-be business partner Roger Freedman, working side-by-side in one of the area’s top restaurant kitchens. Fine and Freedman forged a friendship and decided to open Rendezvous Bistro in 2001, when Fine was just 26-years-old. After a number of years running The Bistro, Fine opened his second business in 2003 (Bistro Catering). Many years later, several restaurants (Il Villaggio Osteria, The Kitchen, Bin22, Bar Enoteca), a specialty grocer (Bodega) and retail brands (Cream + Sugar artisan ice cream and Bovine + Swine craft meats) added to what is now Fine Dining Restaurant Group, Fine continues to be considered a premier restaurateur of the Rocky Mountain region. In addition to FDRG, Fine is also the co-owner and founder of Roadhouse Brewing Co.

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Stephanie Izard

Girl & The Goat , Little Goat, Duck Duck Goat, Cabra Cevicheria

Stephanie Izard, James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” is the Executive Chef/Partner of four Chicago restaurants, Girl & the Goat, Little Goat, Duck Duck Goat and Cabra Cevicheria.

A 2011 James Beard “Best New Restaurant” nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Little Goat, Izard’s highly successful follow-up to Girl & the Goat, encompasses a diner, coffee shop, bakery and bar. In March 2016, Izard opened her third restaurant, a Chinese concept called Duck Duck Goat in Chicago’s West Loop neighborhood. 2019 brought Stephanie’s newest restaurant, Cabra Cevicheria, a Peruvian inspired eatery on the rooftop of The Hoxton, Chicago.

Izard was awarded with the coveted title of “Iron Chef” after winning season 1 of Food Network’s Iron Chef Gauntlet. Additionally, Izard was the first woman to win Bravo’s Top Chef (Season 4/2008).

Among other recent projects, Izard has a line of globally inspired cooking sauces and spices called “This Little Goat.” Izard’s first book, “Girl in the Kitchen,” was released in 2011 and her second book “Gather & Graze” was released in April 2018.

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Jeremy Sewall

Sewall

Lineage, Row 34 , Island Creek Oyster Bar

Jeremy Sewall started his culinary training at the Culinary Institute of America, where he graduated in 1992. Sewall’s professional career began in Maine at the Relais & Chateau White Barn Inn. Later spreading his wings and moving to Europe, he worked for the Albert Roux in London and Amsterdam before returning to Boston and accepting a position at L’Espalier. Sewall then moved to San Francisco, where he spent five years as the Chef at Lark Creek Inn in Larkspur, California. During his time at the Lark Creek Inn, Sewall was one of five chefs in the country nominated as a Rising Star Chef by the James Beard Foundation in 2000.

In 2003, Sewall moved back to New England and opened the Great Bay restaurant (present day Island Creek Oyster Bar), where he garnered accolades from The New York Times, Esquire and Gourmet, among others. In February 2006, Sewall and his wife Lisa (former pastry chef at L’Espalier) followed their dream of opening their own restaurant and opened Lineage in Brookline, MA. Their appreciation for fresh ingredients and Jeremy’s authentic approach to modern American cuisine evolved into the present day market-driven menu.

Building on the success of Lineage, Sewall opened Island Creek Oyster Bar in 2010, followed by Row 34 in 2013, a second Row 34 in 2015 and a second Island Creek Oyster Bar in 2016.

After years in the kitchen, Sewall released his first cookbook, James Beard Award nominated The New England Kitchen: Fresh Takes on Seasonal Recipes, with co-author Erin Byers Murray in 2014. He then co-authored a second book in 2016, Oysters: A Celebration in the Raw, with Marion Swaybill.

Through Sewall’s restaurants, books, and teaching he is truly dedicated to celebrating the diversity of New England seafood and the passion of the people who bring it to us. For Sewall, it’s in his blood.

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Marc Vetri

Marc Vetri is the chef and founder of Philadelphia’s critically acclaimed Vetri Cucina.

A Philadelphia native, Vetri opened the storied restaurant in 1998 with his business partner, Jeff Benjamin. Within two years of Vetri Cucina’s debut, Vetri was named one of Food & Wine's “Best New Chefs” and received the Philadelphia Inquirer's highest restaurant rating. In 2005, Vetri received the James Beard Award for "Best Chef Mid-Atlantic."

In 2015, Urban Outfitters Inc., a leading lifestyle retail company, joined forces with several of The Vetri Family restaurants. After overseeing a successful transition,Vetri decided to rededicate himself to pushing culinary boundaries at Vetri Cucina.

In 2018, Vetri continued to expand Vetri Cucina’s horizons with a second location at The Palms Casino Resort in Las Vegas. Featuring views of the Las Vegas strip and Red Rocks mountains, the restaurant offers an a la carte sampling of the rustic Italian dishes Vetri and his team spent decades crafting in Philadelphia.

In addition to his restaurants, Vetri is the driving force behind the Vetri Community Partnership, a non-profit dedicated to nutrition education. He is also the author of four award-winning cookbooks.

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Lindsey Johnson

Lindsey Johnson is a boutique confectionary artist in Freedom, WY, creating one-of-a-kind artisan cakes, cupcakes and sugar cookies for weddings, celebrations or just because. Each creation is a labor of love, hand-crafted from the heart, with the finest ingredients. From drawing to photography, she’s been a student of the arts her entire life. She finds inspiration in everything, from the illustrations in her children’s books to the wildlife in her front yard. Johnson spends the majority of her days thinking about cake design, creating the perfect styling of dessert bars and making edible art to bring people joy.

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