The Inaugural feedSCV Chef Auction
Fans of the best restaurants and chefs in the Santa Clarita Valley will have the chance to bid on one-of-a-kind experiences at the Inaugural feedSCV Chef Auction on Thursday, October 18. Hosted at the picturesque Sand Canyon Country Club, the evening’s event will raise money for feedSCV, a relatively new non-profit charity in the Santa Clarita Valley, which focuses their efforts on reducing hunger and food uncertainty locally by educating families and providing the knowledge and resources to have a delicious and healthy meal at home every day.
The auction, the first of its kind in Santa Clarita, focuses exclusively on offering winning bidders experiences that, traditionally, money cannot buy. Featured chefs on the auction block for the evening include Dustin Boole, executive chef of Newhall Refinery; Daniel Otto, executive chef and owner of The Old Town Junction; Iris Sifuentes, pastry chef of Newhall Refinery; Anibal Sanchez, executive chef of Egg Plantation and many more.
“The Chef Auction is a fun and exciting event that allows my husband Simon and I to share the knowledge that we have access to in our restaurants with the community,” said Shannon Mee, owner of Newhall Refinery and Egg Plantation, and feedSCV Advisory Council Member. “Our chefs will get to teach and show lucky winners their inside secrets, all while raising money for the community and feedSCV.”
The Chef Auction also offers special food and beverage experiences that will allow the winning bidders to get their hands dirty and their palates wet. Attendees can bid on a custom wine barrel tasting and blending lesson from Pulchella Winery, where the winner will bring home bottles of their very own custom blend of wine. Scott Ervin, feedSCV co-founder and master baker at The Speakeasy Bakery will be up for grabs, providing a private bread baking lesson in the winner’s home.
feedSCV was founded in 2015 as a charitable effort of the local Santa Clarita Foodie scene, originally started on social media. Co-founders Ervin and Todd Wilson had been putting together events for the foodies of the valley and using those events to raise funds and awareness for other groups throughout the valley, but quickly came to learn that many people are lacking knowledge of basic cooking and food preparation.
“We realized that all these people who come together often to eat and share experiences with each other also enjoy being of service to others,” remarked Wilson. “Bringing together this diverse group of people with a wide variety of experience to help teach others was a no-brainer.”
feedSCV has offered classes from simple bread baking and economical homemade barbeque, to even making sushi at home. Partnering with the College of the Canyons Institute for Culinary Education, feedSCV has welcomed chef J. Kenji Alt-Lopez of Serious Eats and The Food Lab for a class on making Thanksgiving easy, with plans for many more classes coming soon.
“We’ve recently started working with a local nutritionist to develop a program to make sure it’s simple to get your important dietary needs, even when you’re on the tightest budget,” Wilson added. “Running to a convenience store is easy, and grabbing something off the shelf is all too common, but it’s not a good value. We really want to emphasize that it’s possible to eat healthy and nutritious at home, without it taking too much time or costing too much.”
In addition to offering classes, feedSCV stands ready to mobilize and help in times of need. During the Sand Fire in 2016, feedSCV volunteers came together and made sure that all the evacuees affected by the fire were provided hot meals in their emergency shelters for the week. Volunteers helped prepare ready-to-eat fresh meals for the Domestic Violence Center women and family’s emergency shelter while their kitchen was being remodeled. Working with Bridge to Home, feedSCV also coordinated the stocking of their shelter with water for their participants in the summer shelter program when temperatures skyrocketed this summer, delivering almost 1,700 bottles of water to keep them well-stocked.
The inaugural feedSCV Chef Auction is sponsored by Keith Renno of Wintrust Mortgage. Entertainment for the evening is provided by Silvertunes Entertainment. The Magazine of Santa Clarita & élite Magazine are a proud media sponsor.
Tickets for the event which include appetizers and gift bags are available for $65 by visiting scvchefauction.org/prime.
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