Maine

Benefiting: Town of Loxahatchee, Student Scolarship Fund

Jonathan Merry was born and raised on the coast of Maine in Bath, the “City of Ships”  He chose a path into the world of food as opposed to ships.  Starting out at the age of fifteen at the popular local Kristina’s Restaurant and bakery, there is where he found his passion.  After high school Jon parted town to attend The Culinary Institute of America in Hyde Park, NY.  Spending four year there to complete his Bachelors degree in Hotel and Restaurant Management.

In 2016, after graduating from the CIA, Jon moved to Boston and took a position at Ken Oringers recently opened Toro.  Spending over four years there, he moved up through the ranks in the kitchen.  After departing Toro he joined up with his former Sous Chef from Toro Anthony Mazzotta at Sasso in Bostons Back Bay.  From there he ventured across the Charles River to Cambridge for a chance to work for Tony Maws at Craigie on Maine, where he spent a little less then a year. 

In 2011, Jon decided it was time to return home to Maine and picked up a job at Solo Bistro in his hometown of Bath.  In 2012 Jon turned to a sober lifestyle and left the Restaurant world in a quest to better himself and his life.  Turning to farming, he found himself at Dragonfly Cove Farm in Dresden Maine with a focus on raising Goats.  And if farming wasn’t enough he also felt the need to pick up a part time job baking bread with Derek DeGeer at  Hootenanny Bread.  Five plus years later and feel the burn inside him to get back into the kitchen Jon was presented with the opportunity to team up with Eleanor Kinney to design and open River House in Damariscotta Maine.  Along with opening and running the River House, Jonathan  also has continued his love for goats at Springtide Farm in Bremen where he live with his wife Jenn and their baby girl Freyja. 

Charlie Zorich is the chef and co-owner of ‘ The Hichborn’ restaurant in Stockton Springs, Maine. A fourth generation Chef and Pacific Northwest native, Charlie brings his passion for hospitality and sustainable farm to table cuisine to Mid-Coast Maine.

Chef Charlie is known for vibrant, thoughtful, creative food. Charlie’s food is influenced by Italian, Spanish, low country French and his Grandmother’s cooking. His philosophy is to source the best ingredients, keep it simple and make it delicious. He uses his expertise to follow the seasons and create weekly menus that give the diner a taste of what’s fresh, in that moment from Maine farms, fisheries and foragers.

Charlie was raised in the family food businesses and is a 1995 graduate of Western Culinary Institute in Portland, Oregon. After graduation, he was offered an internship with James Beard favorites, Chef Jimella Lucas and Chef Nanci Main at the internationally renowned Ark restaurant on Willapa Bay in Washington State. These two pioneering Chefs taught Charlie farm to table principles before the term existed. The values and experience in that kitchen have been his culinary compass. Charlie went on to cook at notable restaurants, ‘Circa’, ‘Seastar’ and ‘Serafina’ in Seattle. He then moved back to Portland, Oregon to open his popular neighborhood bistro ‘Epicure’. After Epicure’s closure, he went on to partner in ‘Pickled Fish’, a wood-fired, farm to table gastropub on the coast of Washington State.

Chef Charlie has been featured in regional publications in the Pacific Northwest as well as Sunset magazine. He has contributed recipes to regional cookbooks- “The Best of the Ark & More” and “Eating Up the West Coast”. In his first culinary competition, Charlie won the 2013 ‘Iron Chef Goes Coastal’ in Oregon.

A frequent traveler, Chef Charlie fell in love with the Maine coast. The exceptional quality of local produce, meats and seafood, combined with the rural beauty and slightly slower pace of life made Maine the ideal place to open a small farm to table restaurant.

In late 2017, he and his partner, Kirk Linder, moved across the country to open ‘The Hichborn’. In a short time, the restaurant has garnered a strong following of locals and visitors alike. The restaurant was recently awarded ‘Best Brunch’ by Downeast magazine and has received Diner’s Choice awards for 2018 & 2019 with a 5 star ratings on Opentable.com., TripAdvisor, Google & Yelp.

In his own words, “The Hichborn is the best expression of our skills- delicious, locally sourced food and drink, served with genuine hospitality in a beautiful setting.”

Patrick Duffy
18 Central Oyster Bar & Grill

Patrick Duffy is Chef/Owner of 18 Central Oyster Bar & Grill in Rockport, Maine. He moved back to Maine in 2011 where he helped run Shepherd’s Pie in the same space. Before moving to Maine Patrick worked in and around Boston including, Hamersley’s Bistro, Mamma Maria and Lucca Restaurants. 

Patrick believes in using strong fundamentals and proper technique to ensure depth of flavor in his food. Keeping his menus consistent and seasonal while showcasing the wonderful local produce, meats, cheeses and seafood of the Mid-Coast region has gained Patrick a loyal following. 

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

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Premier Sponsor

Supporting Sponsors

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types: Swank Master Chef

Detroit

Benefiting: Sweets Foundation

John Vermiglio
Grey Ghost

John Vermiglio is Detroit born, Providence schooled, and Chicago trained. His first restaurant job was in a bagel joint at 14, where he washed dishes instead of rolling dough and baking bagels. Aspiring to a more culinary future, Vermiglio left the Midwest to study at Johnson & Wales University in Providence, Rhode Island, and graduated with honors.

Next up for Vermiglio were a series of catering jobs, restaurant gigs, and work as a private chef. Then his big chance came through: he accepted a position as head chef of Charlie Trotter catering company, Trotter’s To Go. With his foot in the door, Vermiglio spent two-plus years learning, catering events and private dinners, and eventually working at the group’s two-star Michelin flagship. Moving from one Chicago lion to the next, Vermiglio took on the role of executive sous chef at Art Smith’s Table Fifty-two. He spent four years running the restaurant and overseeing private events and travels for the Art Smith Company before signing on to work at Graham Elliot Bowles’ two-star Michelin Graham Elliot Bistro. 

Reuniting with Trotter alum Matthias Merges, Vermiglio took over as director of culinary operations for Merges’ Folkart Restaurant Management with restaurants A10 Hyde Park, Billy Sunday, Yusho Hyde Park, and Yusho Logan Square. Having ascended the heights of Chicago fine-dining, Vermiglio decided it was time to come home to Detroit. In summer 2016, he opened casual, fun, cocktail-centric Grey Ghost in Brush Park—likely one of many restaurants to come for team Vermiglio in Detroit. 

Douglas Hewitt Jr. is a native of Howell, Michigan, entered the restaurant business at 14, and graduated with a degree in culinary arts from Schoolcraft College.  After working at acclaimed restaurants such as Five Lakes Grill and Terry B’s, chef Doug opened Chartreuse Kitchen & Cocktails in 2015, which was named the Detroit Free Press restaurant of the year in 2016.  Hewitt’s focus on local, natural ingredients gives his food a vibrant brightness that has delighted his guests. Critics have referred to him as a “vegetable wizard” and his food has made them “feel like a kick ass woodland fairy”.  When he’s not in the kitchen, Doug is usually playing golf, watching the Lions, or hanging out with his wife Jen and their dog Bo. 

As an advocate for all things Michigan, James Rigato is a leader in Detroit’s culinary scene renaissance. Rigato opened Mabel Gray in a small Coney-style diner on an abandoned stretch of Hazel Park’s main street in 2015. His sophisticated yet approachable menu aims to delight and nurture guests.

His tireless work has not gone unnoticed: Mabel Gray earned one of James Beard’s “Best New Restaurant” semi-finalists and Eater’s “21 Best New Restaurants in America,” and the Detroit Free Press “Restaurant of the Year.” Rigato himself was three times a James Beard “Best Chef: Great Lakes” semi-finalist; a Top Chef season 12 contestant; and was named “The People’s Best New Chef: Great Lakes Region” by Food & Wine.

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

BUY NOW

Premier Sponsor

Supporting Sponsors

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types: Swank Master Chef