The unique benefit included two exclusive culinary events June 12 and 13, 2011, to support the future of KCET program development for its 2.3 million viewers in the 11 communities it serves.
Over the course of the two evenings, nearly 400 guests savored culinary specialties, and dined on traditional French fare crafted by Chef Thomas Keller and Chef de Cuisine Rory Herrmann. Attendees mingled with Chef Keller, and were able to explore the behind-the-scenes experience in Bouchon’s state-of-the-art kitchens. Many were also treated to informal cooking demonstrations given by its various chefs, and tried their hands at making the restaurant’s signature epi baguettes in the baker
