Families for Families
February 20 @ 6:00 pm - 9:00 pm$350
The power of family is undeniable.
Thrive has been building strong families in our community for over 30 years.
World renowned chefs Megan and Joe Romano, one of two in the world married Master Sommeliers Steve and Lindsey Geddes, and sustainable local foods expert chef couple Kierst and Davey Rabinowitz are bringing their extraordinary talents together for the benefit of local families this February.
A one-night, 6-course dinner experience like no other featuring cuisines from each chef family, and wine pairings from around the world. This dinner will raise critical funds for some of our community’s most vulnerable families and help them gain the skills, resources and support they need to succeed.
One of the country’s leading experts on food, beverage, and service, Steven Geddes is the only working chef in the United States to hold the honor of Master Sommelier. Over the years he’s been featured in New York Times, Los Angeles Times, Wine Spectator, Wines & Spirits, Decanter, and more and has achieved numerous wine and cooking awards. Read more about Steve Geddes here.
In 2009, Lindsey was voted by a council of her peers to be honored as one of the top five best new sommeliers in Wines & Spirits magazine and passed her Court of Master Sommeliers Level I exam on the first attempt. Since then she has been featured in Wine Spectator and Food & Wine, and she is a regular contributor to Vegas Seven with a column called “Ask A Somm.” On May 21, 2014 Lindsey Geddes passed the MS exam and became the world’s 21st female Master Sommelier in Aspen, Colorado. Read more about Lindsey here.
Joe Romano’s career highlights have been as Sous Chef of Aureole Restaurant in NYC a Ralais en Chateaux and Zagat Top Ten Best in the 90’s, opening Aureole Restaurant at Mandalay Bay Resort in Las Vegas as the Executive Chef a 350 seat fine dining restaurant featuring a four story wine tower and over 2500 selections, becoming VP of Food & Beverage at Golden Gaming Entertainment Group in Las Vegas
managing over 50 taverns and 4 casinos.
Chef Megan has worked with some of the best mentors in the culinary industry. Following graduation from Northwestern University, she worked at Charlie Trotter’s in Chicago, Lespinasse with Chef Gray Kunz, Chef Charlie Palmer at Aureole New York and then Las Vegas for 16 years. At each location, Megan focused on the savory side until being offered the Executive Pastry Chef at Aureole Las Vegas where she once again dove in with intensity managing multiple outlets and consulting several Charlie Palmer restaurants nationally. She developed and branded a retail line of product sold online, published her own cook book “It’s A Sweet Life”, won “Best Pastry Chef” in several publications, was featured in national publications such as Bon Appetit “Best Giftables”, Shape Magazine, Runners’ World, hosted an episode of FX Bad Ink and ultimately ventured on her own to open a savory and sweet cafe, Chocolate & Spice. Chef Megan’s diverse resume shows through in her style of Progressive American Cuisine.
Megan, Joe and their three children fell in love with Bozeman and wanted their next adventure to be in a smaller, outdoor community. Together they are chef/owners of Urban Kitchen, Salted Caramel Café and Nina’s Tacos and Tequila, as well as, creators of R5 Consulting, which assists clients in managing all aspects of food, beverage and hospitality. Megan and Joe are grateful that their talents can be used to benefit the community they love.
Davey Rabinowitz found his passion for cuisine as a chef at Starky’s, one of Bozeman’s most popular restaurants. From Montana, he left for Portland, Oregon and completed formal training at Le Cordon Bleu. He gained further experience in some of the city’s finest restaurants, such as Castaña and Departure, where he was honored with the 2013 San Pellegrino Award and the West Coast “Almost-Famous Chef” Award.
Before heading abroad, Davey apprenticed at Atera in New York then moved to Copenhagen to apprentice under renowned chef Christian Puglisi at Relae, the world’s most sustainable restaurant. Kierst left her hometown of Fairbanks, Alaska at 18 to attend Le Cordon Bleu in Portland, Oregon. Upon completing her program, she interned and then worked as a cook at Gregory Gourdet’s Departure, where she met Davey.
Buy your tickets here!