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BREAKING BREAD, BREAKING BARRIERS: A FEAST OF FEMININE STRENGTH

March 21, 2024 06:00 PM

a table topped with plates of food on a plate


HONORING WOMEN'S HISTORY MONTH

Join us at BLDG for a five course dinner with wine pairings in honor of Women's History Month. Prepared by Chef Megan Gill, Chef Emily Hersh, and Chef Victoria Sonora, the dinner serves to showcase the talent of future generations of female chefs. 

A portion of all proceeds go to support The New Haven Club, a local organization supporting women in business. 

March 21st | 6 pm | $145 per person

PARTNERS INCLUDE:

Charity Partner: New Haven Club

Wine Partner: Jackson Family Estates

Food Partners: The Lobster Place, Four Mile River Farm, Hartford Plant Company, Norwich Meadow Farms, Clover Farms Dairy

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MEET THE CHEFS

MEGAN GILL 

Executive Chef at BLDG

Hailing from the heart of Denton, Texas, Megan's culinary journey is a testament to her unwavering passion, dedication, and an innate talent that transcends traditional culinary boundaries. Previously, Megan worked at both prestigious social and country clubs across Texas, as well as for the culinary team of the Dallas Cowboys. Guided by a profound commitment to leaving a better world for future generations, Megan sources all her ingredients locally from farms in the area. Her farm-to-table ethos not only reflects in the freshness and quality of her dishes but also underscores her dedication to making an immediate impact in the community.


EMILY HERSH 

Social Media and Community Manager at Meez 

Emily Hersh is a professionally trained plant-based chef from Texas. She has a passion for turning ordinary dishes into creative vegan delights. At 22, she stood out as a top 7 finalist on Fox's Hell's Kitchen with Gordon Ramsay. Mentored by culinary experts like Gordon Ramsay, Amanda Cohen, and Jason Dady, Emily crafted her unique style. In 2022, she opened NYC's first Vegan and Gluten-Free BBQ, Pure Grit BBQ and acted as Executive Chef and Culinary Director. Additionally, Emily's YouTube series, "The Self-Help Chef," explores health and wellness through plant-based cooking.


VICTORIA SONORA

Chef at Gramote Food Productions  

Victoria Sonora began her culinary journey as an apprentice, under the guidance of influential mentors who instilled in her a deep appreciation for French cuisine. With nearly ten years of working in hospitality, and her Mexican American heritage as a foundation, she enjoys exploring the fusion of Hispanic flavors reminiscent of childhood with the classic French techniques she greatly respects. Beyond her culinary creations, Victoria is dedicated to the education of culinary students and fostering an inclusive environment where talent flourishes and creativity thrives.


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