Friday, April 13, 2018 - 6:00pm

Savor the true flavors of modern French bistro cuisine in a one-of-a-kind gastronomical fête at Tulsa Botanic Garden’s first annual BOTANICAL! fundraising event on Friday, April 13 at 6 p.m.

Chef Amélie Darvas of HaÏ KaÏ restaurant in Paris will create a custom multi-course menu and lead a team of all-star chefs in preparing the dinner using regionally sourced materials. She will be assisted by Harold Dieterle of New York City, and winner of Bravo’s first season of Top Chef, James Shrader of Palace Café in Tulsa and Fiore Tedesco of L’Oca D’Oro, Austin. Students from The School of Culinary Arts at OSUIT will provide staffing support.

The dinner will be held at the Garden’s J.E. and L.E. Mabee Grange and adjoining lawn which will be transformed to give the feel of a modern Paris bistro – with intimate seating of tables of 2, 4 or 6.  The exclusive event is limited to only 200 and tickets are $1500.

“The stars of the night are the cuisine and the extraordinary culinary team that is coming together for this one-of-a-kind event,” says Todd Lasseigne, Garden President & CEO, “we are fortunate to have a board of directors and committee that envisioned a fundraiser like no other in our area.” He continued, “This evening is all about outstanding cuisine in a comfortable atmosphere with friends and great conversation. To keep that focus, the event is not black-tie, and there will be no auctions or presentations to distract from an unforgettable evening for a worthy cause.” 

Tickets are $1500. Call Jane Dunbar, Senior Director of Development at the Botanic Garden at 918-289-0330. 

Check out our BOTANICAL events on Saturday, April 14 including The Symposium with the Tasting and The Bazaar

Share with friends and connect with us on the BOTANICALTULSA  Facebook page

More about the Culinary Team:

Chef Amélie Darvas - Haï Kaï (Paris)
Amélie Darvas is widely heralded as one of the best female chefs under the age of 30 in not just France, but Europe. She trained under Michelin 3-star chefs Yannick Aleno at Le Meurice and Eric Frechon at Le Bristol, as well as the iconic bistro chef, Stephane Jego. Her bistrot modern, Hai Kai, was a critical hit in Paris the last 5 years, and she will re-open it in a more luxurious setting this May 2018. 

Harold Dieterle (NYC)
Known as a real chef’s chef, Harold Dieterle has been a part of the downtown New York dining scene for over 15 years, starting out in the kitchens of beloved bistros like the Red Cat and The Harrison. He came to national fame as the Season 1 winner of the hit Bravo TV show Top Chef. He went on to open Perilla, the modern Thai restaurant, Kin Shop, and the Marrow in Brooklyn. He’s also the author of Harold Dieterle’s Kitchen Notebook.

Fiore Tedesco - L’Oca D’Oro (Austin)
Fiore Tedesco has grown up second-generation Neapolitan in NYC. From a young age, he learned to make cheese, vinegars, and pasta. In NYC, he trained under Michael Anthony at Gramercy Tavern. Tedesco moved to Austin, Texas to become the Culinary Director of Franklin Barbecue, arguably the most famous barbecue restaurant in the country. He has since opened L’Oca D’Oro, a refined neighborhood Italian which has consistently ranked in the Top 10 restaurants in Austin. Tedesco is also the first restaurateur in Austin to abolish tipping and give his workers one fair wage and benefits.

James Shrader - Palace Café (Tulsa)
Chef James Shrader was born on the West Coast and grew up in the Seattle area.  After graduating from the Culinary Institute of America in Hyde Park, NY, he spent time working for various corporate kitchens and hotels, but always dreamed of owning his own restaurant.  In 2002 he and his wife opened the Palace Café in Tulsa where he could bring a little flavor of the Pacific Northwest to the central US.  His most recent endeavor has been the opening of Prairie Fire Pie, a West coast inspired pizza restaurant featuring a wood fire oven and community style seating.


Chefs for Botanical 2018