Highlights From The 2014 Great Chefs Event

June 11, 2014

Last night, the Great Chefs Event took place at Urban Outfitters HQ at the Navy Yard, benefiting the Vetri Foundation for Children and Alex’s Lemonade Stand. More than 1,200 guests attended to raise money and of course, sample food prepared by chefs from all over the country and world.

As it is every year, the Great Chefs Event was a wonderful night filled with great friends, great food and a great cause. We’re already looking forward to next year!

Here are some highlights:

“Chefs from Philadelphia, and as far away as Italy, gathered to feed about 1,200 people last night for charity.

For the ninth year, it was the Great Chefs Event put together by the Vetri Foundation. Chef and board member Jeff Michaud didn’t do any of the cooking himself, but 40 others did, lending a helping hand for an event that has become very popular.

‘It’s pretty awesome to see how it’s grown from the first year to today. Went from raising $25,000-$30,000 to over a million.’” –CBS Philly

“Great Chefs drew 1,200 patrons and 43 chefs. Questlove spun at the after-party, held at Alla Spina.

The live auction alone raised $80,000.

The checkbooks also opened for:

  • A private Night Market party with Big Gay Ice Cream and Alla Spina sold to two different bidders each for $9,000.
  • A food trip to Italy with Rocco Whalen, chef Jeff Michaud and Jeff Benjamin sold for $24,000.
  • A food cruise from Miami sold for $8,000.” –philly.com

“The Great Chefs Event was held at the Navy Yard, at Urban Outfitters headquarters, in South Philadelphia on Tuesday night. Chefs from Philadelphia and across the country – even from Italy – served up delicious bites for the nearly 1,500 people who came out to support the Vetri Foundation‘s annual charity event, which benefits Alex’s Lemonade Stand Foundation.” –philly.com

“Each year, Vetri selects a who’s who of personal friends and respected chefs to prepare dishes for the attendees, sponsors, and fellow chefs — this year, that totaled more than 1,200 guests. With no underlying theme to the evening, the chefs were allowed creative freedom to prepare what they wanted. That meant a very diverse menu, with small plates ranging from barbacoa tacos to foie gras cotton candy.” –Eater

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