L5 Foundation Annual Chefs’ Dinner

August 11, 2018
6:30 pm – 9:00 pm
RiverView Family Farm
12130 Prater Lane, Knoxville, TN 37922

The Co-Chairs for the event are Melissa White and Misty Cunningham.
The theme is Farm to table featuring local chefs. Featuring emcee Ted Hall and guest speaker Roger Cunningham. Dress is Summer Casual.

Some of the local chefs are (click their names to read bios):
Become a sponsor or purchase tickets online

Sponsorship Levels

$25,000 – PASSION SPONSOR

  • Two tables of ten (10) at the event
  • Six (6) tickets to the donor recognition event
  • Logo on L5 Foundation website with link to company website
  • Logo on all print material (Invite, website and press release)
  • One bottle of White and Red Wine and a charcuterie board created by Chef Michael Sullivan at your
    table
  • Private dinner for 10 at your home prepared by chef Michael Sullivan
  • Prominent recognition at the event as Passion Sponsor

$15,000 – STRENGTH SPONSOR

  • One table of Ten (10) at the event
  • Four (4) tickets to the donor recognition event
  • Logo on L5 Foundation website with link to company website
  • Logo on all print material (invite, website and press release)
  • One bottle of White and Red Wine and a charcuterie board created by Chef Michael Sullivan at your
    table
  • Recognition at the event as a Strength Sponsor

$10,000 – DETERMINATION SPONSOR

  • One table of Ten (10) at the event
  • Four (4) tickets to donor recognition event
  • One bottle of Red and White Wine and a Cheese Board at your table
  • Thank-You Campaign on Social Media seen by over 15,000 individuals
  • Logo on L5 Foundation website
  • Recognition at the event as Determination Sponsor

$5,000 – HOPE SPONSOR

  • One table of Ten (10) at the event
  • Four (4) tickets to donor recognition event
  • One bottle of Red and White Wine at your table
  • Logo on L5 Foundation website
  • Recognition at the event as a Hope Sponsor

$3,000 – FAITH Sponsor

  • One table of Ten (10) tickets to the event
  • Two (2) tickets to donor recognition event
  • One bottle of White or Red Wine at your table
  • Recognition at the event as a Faith Sponsor

$1,000 – SPOON Sponsor

  • 2 tickets to the event
  • Recognition at the event as a Spoon Sponsor

$250 – Individual Ticket

Thank you to our sponsors.

Steve and Ann Bailey

Keith and Jacqueline Holdbrooks

Bob Lederer

Bill and Sharon Laing

Neil Faulkner

Dan Messing

Meet the Chefs.
Chef Michael Sullivan

About Chef Michael Sullivan – Sullivan  is the butcher and charcutier for American Cured. Sullivan found passion in this industry through working solely with his hands to combine the most unique spices and flavors with numerous kinds of meats creating an innovative dish. His work as a professional butcher instilled a commitment to state of the art processing, allowing Sullivan to bring high quality beef to the table.

Chef Tyler White

Tyler White has been in the culinary industry for over 18 years working in North Carolina and Tennessee. His career began at small retreat outside of Asheville NC, where he worked through high school and learned how a professional kitchen operated, and how to harvest produce as there was an organic farm on site at the retreat. From here Tyler went on to become a Sous Chef and receive a Master’s degree in hospitality management. Tyler currently runs the University of Tennessee Culinary Institute helping students pursue their dreams of culinary greatness.

Chef Trevor Stockton

Trevor Stockton is the Executive Chef at RT Lodge in Maryville, TN. Prior to the Lodge, Trevor spent two years at the renowned Blackberry Farm adding to his passion of southern cuisine and outstanding hospitality. He is passionate about using the best ingredients available, whether that be from the RT Lodge garden, Special Growers, or other local farmers and artisans. Trevor was featured as “Chefs to Watch” in 2017 by Plate Magazine, The Venue Report for Chef’s “That Put Food First”, and Good Grit magazine.

Chef Trevor Stockton’s classic techniques of preserving seasonal produce shines through in his cuisine. He believes that above all, the most important part of a meal is that it brings people together to not only share great food but to also to make great memories.

Chef Kent Graham

Deeply rooted in Southern tradition with a contemporary approach to locally sourced ingredients, Chef Kent Graham brings an honest approach to food that is otherwise lost in technique. Classically trained, he started at his mother’s apron strings in Memphis, Tennessee. With both Father and Mother having a heavy appreciation for the arts, Kent’s youth was spent enriched with culture and education. Creating beauty and bringing it to life was a pastime in the Graham home.

Following his love of food, Kent studied at the hands of very talented mentors across the country. He has cooked in France, Spain, Scotland, New York City, Napa Valley, Jackson Hole, Atlanta, and throughout the South with. He now makes his home in Atlanta, Georgia.

A Chef, a farmer, a huntsman; Kent introduces diversity to classic southern offerings. With a heavy concentration on locally sourced and crafted foods, he uses naturally raised or grown ingredients to highlight the cornerstone of his culinary philosophy – “Keep it local; Keep it fresh; Keep it simple.”

Moving forward, Kent hopes to break the mundane, over cooked, tired thoughts of Southern food over saturated with butter and all too commercial ideals with his new projects. As a Southern Foodways Alliance member and grass roots Southern boy, he looks to bring the heritage… history… stories…memories… back to Southern dining.

Kent has been featured in magazines and on television throughout the South. He has been a repeat participant Charleston Wine + Food, a guest chef at Popup dinners and supper clubs. Also cooking for past and presidents, vice presidents, military officials and other leaders of state. He has given his time to work with St. Jude on fundraising events.

Chef Joe Cunningham, Northshore Brasserie

Northshore Brasserie is West Knoxville’s eurocentric neighborhood restaurant. On the menu you’ll find steak frites, mussels, roasted chicken and handmade pastas. Chef Joe Cunningham, who joined Northshore Brasserie in the spring of 2016, is dedicated to using local produce and ingredients from local farms to create classic dishes with a twist here and there. Cunningham, who is a D.C. native, has worked in kitchens up and down the East Coast including in New York City, Chapel Hill, North Carolina, and East Tennessee’s own Blackberry Farm.

When Cunningham joined Northshore Brasserie he was looking for a new challenge and helping the restaurant establish itself sounded like a good option. Having lived and traveled throughout Europe, and having attended the French Culinary Institute, Cunningham was attracted to the fast paced eurocentric style of cooking at Northshore.

Chef David Gregory, Bridgewater Place

Knoxville native, Chef David Gregory, has been immersed in kitchen culture his entire life. Some of his first memories are of helping his parents cater parties for their friends and clients. David graduated from Sullivan University then began working in a few local kitchens, including as Executive Chef at the Orangery in Knoxville. David is now the Chef de Cuisine of Bridgewater Place, a premier caterer in Knoxville where he enjoys exposing young chefs to new knowledge and his guests to unexpected culinary delights.

Jason Dean

Jason is the chef at NOURISH by VIVE, a ready-to-go plant-based meal company that is part of a whole-person health and wellness company called VIVE Alchemy. Jason is a Knoxville native and University of Tennessee graduate. After working in the entertainment industry in Los Angeles for 15 years, Jason moved back to Knoxville and three years ago helped start VIVE Alchemy with DeeAnn Bower. Jason loves the challenge and the creativity that comes with the endless possibilities of plant-based cooking. Most of Jason’s clients are new to eating plant-based and he has developed a loyal clientele that keeps growing. Being a cancer survivor and recipient of a stem-cell transplant 15 years ago, Jason is so honored to be a part of this L5 event. Now go and enjoy Those Cookies!!!