B.Y.O.B. – Build Your Own Brunch
B.Y.O.B. – Build Your Own Brunch
Second annual Young Leaders’ B.Y.O.B.
‘Build Your Own Brunch’
An interactive cooking and eating experience led by Chef Bradley Kilgore of Alter and two of his culinary friends: Chef Roel Alcudia of The Cypress Room and Chef William Crandall of the soon-to-open Izzy’s Fish and Oyster. Miami Herald food editor and new Young Leaders member, Evan Benn, will host the cooking extravaganza.
Saturday, September 19
11 am – 2 pm
100 Chopin Plaza
Miami, FL 33131
Tickets SOLD OUT
We are currently closed for ticket sales but you may contact Laura Fernandez directly at firstname.lastname@example.org to check on any space that may become available.
Deadline for tickets was Tuesday, September 15.
Fashioned after VeritageMiami's wildly popular Interactive Dinner, spend a Saturday with friends learning to make the perfect brunch, from start to finish. At your table, you and your friends will follow along with our chefs and team up to cook each course, and then enjoy your culinary creations. Helping you along the way are culinary arts students from Johnson & Wales University who will teach you a few tricks of the trade, as well. If only cooking could always be this fun and delicious!
For more information on sponsorship and/or event, contact Laura Fernandez at email@example.com
or (305) 646-7002.
Chef Bradley Kilgore, Alter
A native of Kansas City, Bradley Kilgore has spent nearly half his young life as a chef. He honed his culinary skills, working and training in Denver, Chicago, and Italy. In Chicago, he worked in Alinea before leaving to open L2o under Chef Laurent Gras – both restaurants garnered three Michelin stars. As executive sous chef, Kilgore then opened EPIC restaurant, also in Chicago, and was named one of John Mariani’s Best New Restaurants of 2010. He planted his feet in Miami in 2011 first as executive chef at the Mandarin Oriental Hotel’s famed Azul restaurant which was awarded five stars from Forbes Travel guide two years later. Chef Kilgore then moved to the St. Regis Bal Harbour as executive chef at Jean Georges Vongerichten’s J&G Grill, where he and his team were given four stars by the Miami Herald – the only restaurant to achieve such a ranking that year. Now he is at the helm of his own restaurant, Alter – just awarded the first four-star review for 2015 by the Miami Herald – and where he is bringing progressive American to Wynwood, celebrating local produce with an international culinary outlook.
Chef Roel Alcudia, The Cypress Room
Born into a family of farmers in a small town in the Philippines, Roel Alcudia developed an early appreciation for the importance of where food comes from and by extension, an early awareness of what today is called “farm to table.” A graduate of the French Culinary Institute, Alcudia honed his culinary skills at some of New York’s top restaurants. He credits Scott Bryan of New York’s Veritas as his mentor, and who taught him “humility and integrity while (demanding) flawless technique” from his staff. He then moved to Jonathan Waxman’s Barbuto where he says he learned “to approach food with respect and let the quality of the food be the focal point, not the skill of the chef,” before joining Michael’s Genuine Hospitality Group three years ago to open The Cypress Room in Miami’s Design District.
Chef William Crandall, Izzy’s Fish and Oyster
Of German and Swedish descent, William Crandall comes from a long line of American farmers. Inspired by his family roots – the finesse of his European heritage coupled with the bold flavors and wholesome portions of the Midwest – by age 10, he felt primed to begin his journey in becoming a chef. While studying in Chicago, he worked at local restaurants and was mentored by two of the city’s most prestigious chefs, Chef Andrew Zimmerman of Michelin-starred Sepia Restaurant, and Chef Ryan LaRoche of Park Hyatt Washington. Following graduation, he was hired as the chef de partie at the award-winning NoMI Kitchen at Park Hyatt Chicago, voted one of the “Best Hotel Restaurants around the World.” He then relocated to South Florida to become a part of the city’s new and booming culinary scene. At 27, he became executive chef at Azul in the Mandarin Oriental, Miami where he was instrumental in garnering the restaurant’s celebrated Five Stars by Forbes Travel Guide. As executive chef at the soon-to-open Izzy’s Fish and Oyster, Crandall will deliver fresh, simple and sustainable New England fare in South Beach with a “sea to table” state of mind.
Evan Benn, Miami Herald
Award-winning Miami Herald food editor Evan Benn fell in love with journalism during an 8th grade field trip to his hometown newspaper in York, Pennsylvania. Upon graduating from Northwestern University in Chicago, Benn was hired as a reporter at the Miami Herald and covered everything from crime and courts to hurricanes and the economy, twice earning him Florida Young Journalist of the Year. His passion for food and cooking landed him a job as the beer columnist and restaurant critic for the St. Louis Post-Dispatch in 2009, where he authored a book, Brew in the Lou: St. Louis’ Beer Culture – Past, Present & Future. In 2013, he returned to the Herald, where he oversees two weekly print sections and all food coverage on Miami.com. Benn writes regularly about beer, food and cocktails for Esquire, Businessweek, Beer Advocate and other major publications.
Host Committee Members
Jordan Fickess and Matthew Grosack
| Cesar Alvarez
Franco Da Costa Gomez
| Austin Hollo
Thanks to our sponsors
List of sponsors as of September, 2 2015.
All events, prices, personalities, performances, venues, dates and times are subject to change without notice. No refunds or exchanges – rain or shine. No one under 21 will be admitted. Please drink responsibly.
July 21, 2015