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February 14, 2014 (Boston, MA) – Hollywood’s biggest night is a time to celebrate more than just cinematic greatness; it’s also a time to honor gorgeous fashion and delicious food! The Ellie Fund will bring all of those elements together at the Taj Boston on March 2nd, 2014 for its 18th annual Red Carpet Gala.


This star-studded event, hosted by WCVB-TV Channel 5’s Kelley Tuthill, Susan Wornick and J.C. Monahan will feature an exclusive viewing of the 86th Annual Academy Awards® Telecast – hosted by Ellen DeGeneres – live from Hollywood, gourmet chef stations, premium hosted bars, “Best of the Best” live and silent auctions featuring JetBlue, and deluxe gift bags sponsored by THE STREET. VIP guests and industry insiders Casey Sherman, Paul Bernon and Sam Slater will be on-hand to remark on both the winners and the losers. The Red Carpet Gala will also include fashion commentary and compliments with Sue Brady and Kennedy Elsey, both of MIX 104.1 FM.


Thanks to BostonChefs.com, an impressive roster of chefs and restaurants from across the Commonwealth will serve their signature creations at gourmet food stations situated throughout the venue. Chefs from the following restaurants have agreed to share their culinary prowess with the Red Carpet Gala’s VIP guests.


Artisan Bistro and Executive Chef Andrew Yeo

Nestled in the heart of downtown Boston, Artisan Bistro offers a relaxed ambiance with handcrafted wainscoting and whitewashed wood floors in a sophisticated yet casual European bistro setting. Inspired by class bistro fare, each menu incorporates fresh produce, native herbs, and locally sourced meats, seafood, and cheeses. Service is thoughtful and friendly and the relaxed mood is ideal for business meetings or social gatherings with friends and family.


Biltmore Bar and Grill and Chef Frank Toohey

Opened in 1921 at the start of Prohibition, the Biltmore started out as a speakeasy. The classic eatery has been a neighborhood favorite in the heart of Newton’s historic Upper Falls ever since. Salvaged farmhouse tables along with cozy booths offer a comfortable setting to relax with friends and family over cocktails and a meal. Sourcing produce and dairy from local farms, and using the finest purveyors of seafood, meat, and poultry show their passion for the region and commitment to great New England Cuisine. They strive not only seasonally, but also daily to present inventive menu selections to feature their unique mix of traditional pub cuisine with surprising hints of southern comfort.


Brasserie 28 and Chef/Owner Matthew Morello

This contemporary European-style restaurant and lounge located in historic downtown Andover sets itself apart from most neighborhood restaurants with a stylish yet comfortable vibe and a menu of fresh, local, and innovative cuisine. The restaurant has a frequently changing menu, and serves an array of seasonal cocktails and microbrews as well as over 60 wines by the glass and 120 wines by the bottle. Wines by the glass are poured by the state-of-the-art Napa technology wine system that allows each glass of wine to be the freshest every pour.


Cinquecento and Chef Justin Winters

A Roman Trattoria located at 500 Harrison Avenue in Boston’s Historic South End offers neighbors of this edgy community a contemporary, casual, and energetic Roman Trattoria, perfect for a spontaneous night out or your go-to-spot for dinner and brunch. Cinquecento, which translates into 500 in Italian, has Seth Woods as a chef and partner. He describes the restaurant as “a comfortable, inviting restaurant reminiscent of neighborhood trattorias found in Rome. A place where friends will come several nights a week, no matter where they are coming from or going to.”


Citizen Public House and Executive Chef Joshua Smith

The Citizen Public House is a modern neighborhood tavern located behind Fenway Park. Chef Bryan Reyelt’s menu is a fresh twist on Tavern Cuisine, including a whole roasted pig dinner for ten with all the trimmings. The bar features craft cocktails, world-class wines, and a selection of over 200 whiskeys, including between 5 and 8 hand selected single barrels.


dante and Executive Chef/Co-Owner Dante de Magistris

Boston’s beloved star chef Dante de Magistris presents a fresh Italian cuisine at his eponymous hot spot. The food is playful yet familiar in a comfortable space that evokes the serenity of the Mediterranean, featuring magnificent views of the Charles River and Boston’s skyline. Dante has a little something for everyone, whether you’re looking to sample the chef’s latest creation or one of his classic fresh pasta, you’re sure to discover an experience you won’t soon forget.


Del Frisco’s Grille and Chef Shawn Quill

Del Frisco’s Grille is a modern and fun destination for dining, drinks, socializing, and being seen on the scene. The Grille takes the classic American bar and grill concept to refreshing new heights, drawing inspiration from bold flavors and market-fresh ingredients. Everything from the interior design and seating to the exciting food and handcrafted drinks is built for creating an incredible experience. The food includes creative twists on American comfort classics and is served to be shared. Each menu includes regional favorites using locally sourced ingredients and the finest local flavors.


Harvest Restaurant and Executive Pastry Chef Brian Mercury

Located in the heart of Harvard Square, Harvest celebrates the modern New England table. Executive Chef Mary Dumont presents contemporary New England Cuisine focused on the region’s freshest ingredients. Harvest provides a welcome respite from the fast-paced world outside. Inside is a combination of soothing, earth tones, supple banquettes, dark woods, and pastoral art that lend an air of understated elegance.


Island Creek Oyster Bar and Chef Jeremy Sewall

Island Creek Oyster Bar was opened to bring the restaurant to the farmer. It’s a collaboration joining farmer, chef, and diner in one space. They welcome guests to know their oyster grower, harvester, winemaker, distiller, brewer, and fisherman, one meal at a time. Their fish selections and oyster list change daily depending on what’s coming off the water while their New England classics, like steamed lobster and Mrs. Bennett’s seafood casserole can be found on the menu regularly.  Owners Jeremy Sewall and Skip Bennett maintain close, personal relationships with many of their purveyors, and take the time to get to know their personalities and contributions to make the menu as personal as possible.


Pain D’Avignon and chef Matthew Tropeano

In 1992, thrown together on Cape Cod by political circumstances none of them could have predicted, four young Yugoslavs founded Pain D’Avignon. Their goal was to recreate the Old World Traditions using baking techniques and recipes barely changed in centuries. Their founding principle: fine breads deserve to be at the center of the dining experience, not a mere afterthought. At their Hyannis bakery, the timeless art of bread making is both revered and respected. Everyday salt, flour and filtered water are combined – like the bakers themselves – with a distinctly European flavor.


Season to Taste Catering and Chef/Owner Robert Harris

Season to Taste Catering specializes in using farm-to-table products that are responsibly sourced with an eye to seasonality, quality, and minimizing environmental impact. Locally grown product and meats simply taste better and look more beautiful than anything trucked into the Boston area from across the country. Chef and owner, Robert Harris’ dream to become the first caterer in Boston that focused on ingredient-driven, locally sourced food led him to founding the company. Season to Taste specializes in weddings, corporate events, private parties, and many other special events.


Tip Tap Room and Chef Brian Poe

Chef and restaurant industry veteran Brain Pope opened The Tip Tap Room in Beacon Hill in June of 2012. The Tip Tap Room dishes out a variety of inventive “tips,” accompanied by an immense selection of beers on “tap” in an upscale pub setting. A world traveler whose culinary talent has taken him across the globe, Chef Pope incorporates the best of his experiences to produce unparalleled tastes, flavors, and flair in each of his culinary creations.


‘Wiches of Boston and Owner Paula Waxman

Paula Waxman, founder and CEO of ‘Wiches of Boston took her passion for ice cream and started this little venue.  Preparing fresh, additive free ice creams right before your eyes, ‘Wiches of Boston takes advantage of cutting edge liquid nitrogen technology to whip up a sweet treat in less than a minute.  Trained “mixologists” combine locally sourced and organic cream, milk, and sugar with a tap of liquid nitrogen to design scoops, whoopee pies, cookie sandwiches, and the brand new profiteroles’ ice creams. 


Event tickets are $300. Visit http://elliefund.org/redcarpetgala/ for more information and to purchase tickets.


The 18th Annual Red Carpet Gala is presented by Subaru of New England. Additional event sponsors include: WCVB-TV Channel 5, ARS Restoration Specialists, Weldon Worldwide – Chauffeured Transportation, Health Dialogue, Rockland Trust, Bob’s Discount Furniture, Boston Breast Diagnostic Center, Dependable Cleaners, Eastern Bank, Randolph Engineering, RCN, Nestle Waters, Samsonite and Showcase SuperLuxe.


Sponsorships are still available. For more information, please contact Hillary McManama at hillary@elliefund.org or 781-449-0100.


About the Ellie Fund:

The Ellie Fund is a 501 (c)3 nonprofit organization that fights breast cancer by easing its effects on patients and their family members across Massachusetts. The Ellie Fund does this by providing critical support services including transportation to medical appointments, childcare, housekeeping, groceries and prepared and delivered meals. For more information, please visit www.elliefund.org

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