Connect (And Party) With Rick Bayless… CEOs of Presence Marketing, KeHE and SPINS… and Support Family Farmers Too!
Spending time with leading Good Food business executives — at a gorgeous suburban Chicago home or a yacht cruise on Lake Michigan — sounds like reason enough to bid on two of the headline prizes in the Frontera 30th Anniversary Celebration’s online silent auction. But if you have Good Food business interests and want to learn more about this fast-growing sector that is building a better food system for America, how can you pass up the opportunity to learn from (while partying with) three giants of the Good Food industry: Bill Weiland of Presence Marketing, Brandon Barnholt of KeHe Distributors, and Tony Olson of SPINS, the leading data analyst for the natural and organic products industry.
Brenton Balika grew up in the Chicago area in a family in which food and cooking were shared experiences. By his early teens, he developed the passion that led him to a career as a chef; he says the only jobs he has ever held are as a golf caddy when he was in the 8th grade and working his way up through restaurant kitchens. But Brent took a long and winding road to his current high-profile station: developing the soon-to-open Margeaux Brasserie and Petit Margeaux patisserie at Chicago’s Waldorf Astoria hotel for Chef Michael Mina’s San Francisco-based Mina Group. Brent will participate with other top chefs in the Frontera 30th Anniversary Celebration, a joint fundraiser for FamilyFarmed and the Frontera Farmer Foundation.
The folks attending the Frontera 30th Anniversary Celebration fundraiser on April 30 at The Art Institute of Chicago will be able to bid on some mind-boggling prizes, including a food field trip to Mexico with Chef Rick Bayless, whose 30 years of achievement is being celebrated at the event. But guess what? You can bid for all of those prizes too. That’s because the auction, already under way, is taking place online, and you can compete wherever you are. All you have to do is visit the auction portal, click the prizes your heart desires, and bid.
There are many “farm to table” chefs in our hometown of Chicago, but Abra Berens embodies both ends of that equation.Abra is the executive chef at Stock Café at Local Foods. She also is so committed to local and sustainable food that she started Bare Knuckle Farm, located in the northern part of her home state of Michigan. Abra will participate the Frontera 30th Anniversary Celebration, a joint fundraiser for his Frontera Farmer Foundation and FamilyFarmed, which will take place on Sunday, April 30 at the Art Institute of Chicago.