Evenings At Ivy is a new Chef series hosted in the beautiful gardens of Ivy Hall Events in the heart of Southtown.
Experience a modern, chic, picnic style food festival in our spacious garden lounge that features 6 Top Chefs from San Antonio & 1 from Austin on Sunday, April 11th from 4PM-8PM.
Admission will allow guests to enjoy an all inclusive evening, complete with eats from each Chef’s booth, beers, wine & cocktails. Live music will be provided by the Chris Cuevas Project.
Featured Chefs Include:
- Chef Tim McDiarmid – Tim The Girl Catering & The Good Kind
- Chef Jaime Gonzalez – Supper at Hotel Emma
- Chef Luca Della Casa – Silo Elevated Cuisine
- Chef Cassie Ramsey
- Chef Jessie “Kirk” Kuykendall – Milpa Food Truck & Catering
- Chef Sonya Cote – Eden West (ATX)
- Chef Alex Paredes– Carnitas Lonja
A portion of the proceeds will directly benefit The Leukemia & Lymphoma Society, of which Chef Tim McDiarmid is participating in The Leukemia & Lymphoma Society’s Women of The Year philanthropic competition. The remaining portion will be donated to the local non-profit organization, Heard, a wellness program for men & women in the food and beverage service industry.
Your participation in this event will aid Tim in her mission to raise funds for The Leukemia & Lymphoma Society & support her Woman of The Year Campaign.
Sponsored By:
- Wholesome Meats
- Tanqueray
- Ketel One
- Chandon
- Milam & Greene Whiskey
- Dorcol Distilling & Brewing Company
- Embark Marketing
- Peeler Farms Wagyu
Includes admission one hour early & reserved seating
General Admission Tickets: $175 Per Person
If you cannot attend but wish to donate towards this great cause, click here.
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CHEF BIOS
Chef Tim McDiarmid – Tim The Girl Catering & The Good Kind
In the hands of Tim McDiarmid, even the most rustic vegetables transform into alluring, delicious and sexy creations. This world traveler, Canadian by birth and San Antonian by choice, produces culinary and artistic creations that fit perfectly with any type of event or business. Her company, Tim the Girl, combines bespoke catering and event planning. In 2016 McDiarmid launched The Good Kind, a modern market and cafe, which builds on Tim the Girl’s vision of providing a broader base of the San Antonio community with food that is clean, nourishing, sustainable and delicious.
Chef Jaime Gonzalez – Supper at Hotel Emma
Jaime Gonzalez has been working side-by-side with Hotel Emma’s Culinary Director, Chef John Brand since 2007 and is now the Executive Chef at Supper.
Chef Luca Della Casa – Silo Elevated Cuisine
Chef Luca Della Casa brings Italian tradition and an adventurous spirit to San Antonio’s dining scene. Born and raised in Torino, Italy, Della Casa’s first culinary memories were working alongside his grandmother in the home kitchen. Her dedication to quality ingredients and simple dishes sparked Della Casa’s passion for cooking. Without formal training, Della Casa worked his way through kitchens starting as a busboy in Italy until he left the country in 2002.
After 4 years of traveling the world admiring various flavors and cultures, Della Casa took a trip to San Antonio where he continued sharpening his skill while creating one of a kind dishes at Le Rêve, Il Sogno and when hosting private dinner parties.
In 2013 Della Casa became part of the Silo Restaurant Group running Nosh on Austin Hwy. Moved by the curiosity of the new trend of food television, Della Casa participated in 2015 as a contestant on a Food Network show called The Next Food Network Star, of which he was the runner up at the finale. In 2017 he opened his dream restaurant, Nonna Osteria, at the Fairmont Hotel where he offers a menu that is the balance of Italian classics and his personal interpretations.
Chef Cassie Ramsey
Cassie was born in Bedford, Texas in 1990, though most of her life was spent Murrieta, north of San Diego, California. Cassie’s passion and understanding of food comes from her grandfather, an excellent cook himself.
After moving to San Antonio to pursue a culinary degree at the Art Institute of San Antonio she stood as Sous Chef at Mixtli for 7 years. She is currently working on developing her skills and working behind the bar at Esquire Tavern.
Chef Jessie “Kirk” Kuykendall
My career trajectory has been unorthodox, but I wouldn’t have done anything differently. Before getting into the kitchen, I was actually a server. The kitchen was calling though, as it was the place that brought me the most happiness and allowed me to be my most authentic self. I attended the Culinary Institute of America from 2013-2015 and learned more in that two years than anytime in my life prior. Thereafter, I was fortunate enough to build upon that at the Seasons of my Heart Culinary School in Oaxaca where I met Chef Susana Trilling who instilled a foundation and love for authentic Mexican cooking that has fueled my passion and curiosity to this day. I was able to take this knowledge and dive head first into an Executive Chef role with a leading boutique hotel in San Antonio, that challenged and helped me to grow. My mother letting me “help” her with the preparation of tamales when I was 6 years old is the first memory I have of cooking. They say people have what are called keystone memories that have a hand in forming who you are. I can still remember the spark of joy and connection I felt with my family, creating and sharing this connection with others is a driving force in my food today. What I’ve learned coupled with where I’ve come from has formented a cooking style I would describe as simple, straightforward and from the heart. My goal is always to bring together flavors people may have never tried in a way that is approachable and delicious.Today you can find me at Milpa, a food truck showcasing often overlooked Mexican street foods. More is on the horizon, my team operating as Raza Restaurant Group is working hard to bring even more authentic and inspired choices to San Antonions in 2021
Chef Sonya Cote – Eden West
Sonya Cote is a proponent of supporting local purveyors and recognizes the importance of using locally-grown ingredients for both nutritional and environmental purposes. She is a pioneer of the east Austin food scene, opening Eastside Showroom, Hillside Farmacy, and Eden East. Currently, she and her husband own a five-acre farm in Bastrop, Texas,—one mile north of her newest restaurant Store House Market & Eatery—which supplies the restaurant, as well as her other venture, Eden West Food Truck in Driftwood, with its seasonal harvest. As a 2019 James Beard Foundation’s Women’s Entrepreneurial Program fellow and mentor she strives to carve a path for other women, or anyone seeking a career or living in hospitality.
Chef Alex Paredes– Carnitas Lonja
Alex Paredes is the founder of San Antonio taqueria Carnitas Lonja, where they specialize in the traditional dish of Michoacán, Carnitas with fresh daily ingredients. He was a semifinalist for a James Beard Award under the category Best Chef: Texas. Additionally, he has earned national recognition, appearing on several top restaurant lists, including Esquire, Eater and the Express-News’ “Top 100 Dining & Drinks” guide.
