Susan Gordon, 310-871-0621; email@example.com
Meghan Stettler, 323-953-5308; firstname.lastname@example.org
TWO SPECIAL EVENINGS OF CELEBRATION AT
THOMAS KELLER'S BOUCHON BISTRO IN BEVERLY HILLS
Celebrate the Newly Independent KCET
Los Angeles - May 12, 2011 - KCET, the nation's largest independent public media company serving Southern and Central California, presentsKCET UNCORKED!, a celebration of fine dining with the award-winning American Chef Thomas Keller at his acclaimed Bouchon Bistro in Beverly Hills. The unique benefit includes two exclusive culinary events June 12 and 13, 2011, which support the future of KCET program development for its 3.6 million viewers in the 11 communitiesit serves.
On Sunday, June 12, Jorian Hill's rich, elegant wine will flow freely as guests savor culinary specialties, and relish traditional French fare at various food stations crafted by Chef de Cuisine Rory Herrmann: Pâté de Campagne, Charcuterie & Artisanal Cheeses, Bœuf Bourgignon, BLT's (Bacon, Arugula & Truffle sandwiches), Cod Brandade Beignets, Miniature Lemon Tarts, Mignardises & Bouchons (their signature Valrhona chocolate brownies). Attendees will have an opportunity to interact with Chef Keller, delight in a behind-the-scenes experience that includes a tour of Bouchon's state-of-the-art kitchens, informal cooking demonstrations given by its various chefs, and trying their hand at making the restaurant's signature epi baguettes in the bakery. A highlight of the event will be a silent auction with travel packages, certificates to top restaurants, and other unique must-have items.
On Monday, June 13, KCET hosts an intimate evening limited to 60 guests at Bouchon Bistro, with an extraordinary six-course Chef's tasting menu by Chef Thomas Keller and his team, along with wines from Rusack Vineyards. Named "America's Best Chef" by Time magazine, and author of four culinary books, Chef Keller will personally join guests at each of the six tables for one course respectively. In addition to an exceptional culinary experience, the event also includes a behind-the-scenes tour of the Bouchon kitchens and a live auction of high-end travel and culinary packages with Bonhams & Butterfields Chief Operating Officer, and auctioneer Patrick Meade.
"We're excited to partner with Chef Thomas Keller and celebrate the new KCET," said Al Jerome, KCET President and CEO. "KCET UNCORKED! is a great way to help support our award-winning programming and be part of a special cultural and culinary experience in Los Angeles."
"We share KCET's excitement in raising funds for its new programs. They are an essential element of Southern California's community so am hopeful that our combined efforts will further its impact and legacy," added Keller.
Tickets to KCET UNCORKED! are $250 per person on Sunday, June 12 at 7 p.m. and $2,500 (event limited to 60 guests) on Monday, June 13 at 5:30 p.m. Bouchon Bistro is located at 235 North Canon Drive in Beverly Hills, CA 90210. For tickets and information please call (323) 953-5357, or visit www.KCET.org/tickets.
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On-air, online and in the community, KCET plays a vital role in the cultural and educational enrichment of Southern and Central California. KCET offers a wide range of award-winning local programming as well as the finest public television programs from around the world. KCET currently produces the Emmy®, duPont-Columbia and Peabody Award-winning SoCal Connected, a hard-hitting prime-time weekly television news program that examines the issues and people of Southern California. Throughout its more than 40-year history, KCET has won hundreds of major awards for its local and regional news and public affairs programming, its national drama and documentary productions, its quality educational family and children's programs, its outreach and community services and its website, kcet.org. KCET is a donor-supported community institution. For additional information about KCET productions, Web-exclusive content, programming schedules and community events, please visit kcet.org.
About Bouchon Bistro
In October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon. Inspired by the traditional bistros Chef Keller encountered while travelling in France, Bouchon lives up to this heritage, offering authentic fare with Keller's unfailing attention to detail in both ingredients and presentation. Bouchon in Beverly Hills is Chef Keller's third Bouchon restaurant, and is located in the vibrant "Business Triangle" of Beverly Hills. Bouchon's seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, quiche and trout amandine remain as consistent, perennial favorites. The vin de carafe program features selections made exclusively for the restaurant from top wineries in the Central Coast of California. Keller's staff includes Chef de Cuisine Rory Herrmann, General Manager Stephen Cook, Pastry Chef Sharon Wang and Head Sommelier Alex Weil.
About Chef Thomas Keller
Thomas Keller is renowned for his culinary skills and his exceptionally high personal standards. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.
In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. His French bistro Bouchon debuted down the street in 1998, with Bouchon Bakery following five years later. He now has eight restaurants and two bakeries in the United States, including his home-style restaurant Ad Hoc also located in Yountville, Per Se and Bouchon Bakery in the Time Warner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space. In Spring 2011 Keller will open a Bouchon Bakery in New York City's iconic Rockefeller Center. Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning "The French Laundry" and "Bouchon" cookbooks, as well as "Under Pressure," on sous vide cooking. His most recent release is a book of family-style recipes titled "Ad Hoc at Home." The book has received awards from both the IACP and the James Beard Foundation and has appeared on the New York Times Best Sellers list for 6 weeks. Keller has collaborated with Raynaud and the design firm Level on a collection of sophisticated white porcelain dinnerware called "Hommage." He has launched Modicum, a Napa Valley Cabernet and consulted on the films Spanglish and Ratatouille, the latter winning the 2007 "Best Animated Feature Film" category at both the Golden Globes and the Academy Awards. In 2001, Keller was named "America's Best Chef" by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive "Best Chef" awards from the James Beard Foundation and "Chef of the Year" by the Culinary Institute of America(CIA). In 2010 he was elected to the CIA's Board of Trustees, contributing his unique perspective and leadership to furthering the school's educational mission. Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide, having received a total of seven stars in the 2011 editions. In Spring 2011, French President Nicolas Sarkozy designated Chef Thomas Keller a Chevalier of The French Legion of Honor, making him just the third American culinary figure to be so honored. The medal designating his rank was presented by Chef Paul Bocuse on March 29thin a special ceremony at Keller's Per Se restaurant.
EDITORS, PLEASE NOTE: CALENDAR LISTING
Two special evenings of fine cuisine and live and silent auctions to celebrate
the launch of the newly independent KCET.
Proceeds to benefit the future of KCET program development.
KCET, the largest independent public television station in the country
partners with award-winning Chef Kellerat his latest Bouchon Bistro
Sunday, June 12, 2011, 7:00 p.m.
$250 per person
Monday, June 13, 2011, 5:30 p.m.
$2,500 per person (limited to 60 guests)
235 North Canon Drive, Beverly Hills, CA 90210
TICKETS & INFO:
(323) 953-5357 or [ http://www.kcet.org/tickets ]www.kcet.org/tickets
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