A James Beard Award winning chef cooks in honor of a very special cause!
What does artisanal Italian food, a much-loved dog, and a very important cause have in common? An unforgettable night at the Roadhouse! We are so excited to welcome Chris Bianco, chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto in Phoenix, Arizona. Chris won the James Beard Award for Best Chef Southwest in 2003 and has been a huge inspiration in the Slow Food movement ever since he started his pizzeria in the back of a neighborhood grocery store in 1988.
For this very special event, we will be tasting Chris’ favorites from his cookbook Pizza, Pasta, and Other Food I Like. From the back cover, when Chris Bianco started cooking, “All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.” Join us as we taste the difference in his favorite Italian dishes!
We will also be raising money for an amazing cause with the 4th Annual Jelly Bean Jump Up. Ari Weinzweig started this fundraiser in honor of his beloved dog, Jelly Bean, who passed away in 2015. Ari wanted to turn sadness over his loss into something positive, and created the Jelly Bean Jump Up fundraiser to contribute to SafeHouse Center in Ann Arbor. This year, we will be offering a silent auction at this dinner, and options for donations in addition to the ticket price. By “Jumping Up” to donate any of the following amounts, you will help the families at SafeHouse in valuable ways.
Don’t miss out on this one-of-a-kind opportunity to meet award-winning Chef Chris Bianco, and to contribute to the 4th Annual Jelly Bean Jump Up!