Harvest for a Cure - National Multiple Sclerosis Society

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Harvest for a Cure

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October 23, 2014
6:30 - 9:00 PM
Bill Lowe Art Gallery
764 Miami Circle
Suite 210
Atlanta, GA 30324 
 

Join us for the Harvest for the Cure event on Thursday, October 23rd benefiting the National MS Society, Georgia Chapter. At this inaugural event, top wine collectors along with the best chefs in Atlanta will gather to help us take one step closer to a world free of MS.
 
Here in Georgia, we raise millions of dollars to help improve the lives of people living with MS, by sponsoring local programs/services and accelerating worldwide research projects. We fund our mission through our annual fundraising events like, Bike MS, Walk MS, and now Harvest for the Cure.
 
Our chef lineup for the evening includes: Gerry Klaskala of Aria, Kevin Rathbun of Rathbun’s, Pano Karatassos of Kyma, Chris Hall of Local Three, Peter Kaiser of Twist, Ian Winslade of Murphy’s, Todd Richards, The Pig & The Pearl, Angus Brown of Lusca, Matt Swickerath of Valenza, Stephen Sharp of Ink & Elm, Derek Dollar of Milton’s Cuisine & Cocktails, Jonathon Beatty of Ecco, and Randy Lewis of Gypsy Kitchen.
 
These chefs will be assisted by the city’s top sommeliers and match their culinary creations with the best wines from the personal cellars of the top collectors in town. This one-of-a-kind experience will be held at the Bill Lowe Gallery, which will provide a stunning backdrop to this impressive event.
 
Contact Information:
Denise Dauphin
404-994-4030
 

Tickets:

Single Ticket - $250: Single admission into the Harvest for a Cure event

 

Sponsorship Levels:

Presenting Sponsor - $50,000: 15 guests, 15 tickets to VIP reception, logo on “save the date” card and invitation, name or logo included on social media and publicity materials to include press releases and website, event program ad, naming rights to two wine stations, branding of VIP party, company and logo on prominent signage at event, parting gifts.

Proprietor's Reserve -$25,000: 12 guests, 6 tickets to VIP reception, logo on “save the date” card and invitation, name or logo included on social media and publicity materials to include press releases and website, event program ad, naming rights to a wine station, prominent signage at event, parting gifts.

Reserve - $15,000: 10 guests, 4 tickets to VIP reception, name listed in program; logo signage at event; recognition on all event publicity materials, including press releases and website; event program ad, naming rights to a wine station, prominent signage at event, parting gifts. 

Vintage - $10,000:  8 guests; 2 tickets to VIP reception, name listed in program; event program ad, logo signage at event; recognition on all event publicity materials, parting gifts.

Champagne - $5,000:  6 guests, 2 tickets to VIP reception, event program ad, signage at event, parting gifts.

Friend of the Society - $2,500: 4 guests, name listed in program, recognition at event signage, parting gifts.

 

Thank you to the following Chefs and restaurants for supporting Harvest for a Cure and helping us to raise critical funds for promising research to end multiple sclerosis once and forever.  

 

 

Chef Gerry Klaskala

Klaskala’s avant-garde take on fine American cuisine will leave you fulfilled and intrigued every visit. The freshest and highest-quality ingredients arrive daily and culminate into dishes that are simple, yet refined. Read more

Chef Kevin Rathbun

In the Spring of 2004, we opened our first restaurant called Rathbun's.  Since then, we have grown to four restaurants with three of them on Krog Street.  The Inman Park area has now become the new entertainment district of Atlanta and we are proud to be a part of the neighborhoods success.  Since our original restaurant, we have added Krog Bar and Kevin Rathbun Steak to our portfolio. Read more

Chef Pano Karatassos

Kyma is a contemporary seafood tavern with an inventive yet approachable menu that is true to its Mediterranean origins. Read More

Chef Chris Hall

Our Daily Operating Philosophy is Straightforward: People Matter Most. Local Is Priority. Seasonal Makes Sense. Authenticity Rules. Quality Governs. Delicious Trumps. Pretense Loses. Comfort Feels Good. Appreciation Tastes Better. Prudence Sustains It All. Read more

Chef Todd Richards

The Pig and The Pearl will be your one-stop shop for all things smoked. The tastiest beef brisket, pork shoulder, lamb, duck and sausage you've ever had along with beautiful fresh raw and smoked seafood and shellfish. Read more

Chef Peter Kaiser

Twist opened in 2003, serving creative international fare, sushi and tapas on an menu that offers more than 50 dishes, from small plates for sharing to entrees and house-made desserts. Read more

Chef Jonathan Beatty

Since being named a “Best New Restaurant in America” in 2006 by Esquire, Ecco in Atlanta has become one of Atlanta’s, and the Southeast’s, most recognized and renowned restaurants. The seasonal European menu tempts with delicious meat and cheese boards, housemade pastas, authentic wood-fired pizzas and mouthwatering desserts. Read more

Chef Angus Brown

Timeless cuisine, thoughtful service, a dining experience from the Chefs that brought us Octopus Bar, Angus Brown and Nahn Le. Visit website

Stephen Sharp

Drawing inspiration from Southern traditions and food culture, and showcasing the contemporaneous dimension and eclecticism of Executive Chef Stephen Sharp, Ink & Elm's food program revolves around local, organic, sustainable, and responsible procurement. The menu cycles are seasonal and offer a modern take on Southern, American cuisine. Read more

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