Zoo To Do Announces Chefs

Get ready to roll the dice, place your bets and head to the Dallas Zoological Society’s 21st Annual Zoo To Do gala, themed Go Big or Go Home, which will be held November 3, 2012 at the Dallas Zoo in Giants of the Savanna and the Wilds of Africa Plaza. The event will feature exquisite food tastings prepared by Honorary Chefs Jim “Sevy” Severson and Dan Landsberg and their team of 26 of Dallas’ top chefs.    

The evening will begin with a special cocktail hour hosted by Neiman Marcus at 5:30 p.m., and throughout the evening, guests will be entertained by exciting live and silent auctions, live music and dancing, and casino games.

Our team of talented chefs and amazing restaurants, paired with the beautiful setting at the Dallas Zoo, make this one of the most unique fund-raising events in Dallas,” said Dallas Zoological Society President and CEO Michael Meadows. “Zoo To Do is our most important annual event, and it has grown exponentially over the past 21 years.

Funds generated through Zoo To Do provide a significant share of the operating funds needed to support the Zoo in a first-class manner, and we are proud of the many improvements to our exhibits, facilities, and education and conservation programs that have been made possible through this event.

Sponsorships for Zoo To Do begin at $1,500 and individual tickets are $400. To purchase tickets and for more information on underwriting or sponsorship opportunities, contact Carly Garcia at (469) 554-7441 or Carly.Garcia@dallaszoo.com.

Get ready for the big chef list:

Five Sixty by Wolfgang Puck – Patton Robertson
Abacus, Jasper’s, & Blue Plate Kitchen – Kent Rathbun
Bolsa & Bolsa Mercado – Jeff Harris
Chamberlain’s Steak & Chop House and Chamberlain’s Fish Market – Richard Chamberlain
Crossroads Diner – Tom Fleming
Dakota’s Steakhouse – Peter Harrison
Dallas Affaires Cake Company – Margaret Gragg
Dallas Zoo Catering – Dan Bevis
Del Frisco’s Double Eagle Steak House – David Holben
Dragonfly at Hotel Zaza – Dan Landsberg (Honorary Chef)
Empire Baking Company – Meaders Moore Ozarow
Gregorio’s Catering – Greg Draxler
Meso Maya – Nico Sanchez
Mozzarella Company – Paula Lambert
Neiman Marcus – Kevin Garvin
Nick and Sam’s Grill – Stan Constancio
Nick & Sams Steakhouse – Samir Dhurandhar
Parigi – Janice Provost
Private Social – Tiffany Derry
Rough Creek Lodge & Resort – Gerard Thompson
SER Steak and Spirits – Anthony Van Camp
Sevy’s Grill – Jim Severson (Honorary Chef)
Suze Restaurant – Gilbert C. Garza
Smoke & Chicken Scratch –Tim Byres
Tillman’s Roadhouse – Cody Brandt
Two Sisters Catering – Jonathan Stirnweis (High Rollers’ Reception)
Woodlands American Grill – Carlos Marin
 

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