New York Junior League

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New York Junior League presents Savor the Spring 

Saturday, April 27 | The Astor House | 130 East 80th Street

Join us on Saturday, April 27 as Savor the Spring presents Vino Voyages: A Cinematic Wine Adventure!

Guests will spend the evening sampling high-caliber wines from around the world as you travel back in time to experience the glitz & glamor of Old Hollywood! Silent & live auctions feature once-in-a-lifetime experiences and luxe items such as Elite Island Resort packages, tickets to the PGA Women’s Championship, top dining and food experiences in NYC & more! VIPs will enjoy early admission with live music, champagne, and oyster service. As the evening carries on, VIPs will have access to an exclusive cocktail lounge and finish their evening with a luxury gift bag – featuring items from Moet & Chandon, Eva NYC and Dr. Lara Devgan Skincare!

Attend the Event

$275 • VIP • Tickets (SOLD OUT)

VIP ticket holders enjoy a culinary experience curated to make this a night to remember! The VIP level includes an exclusive experience beginning at 6:00 p.m., curated pairings, and a luxury gift bag.

$175 • General Admission • Tickets

Dress code is cocktail attire.

DONATE TO SAVOR THE SPRING

Our Fundraising success would not be possible without the support of corporate sponsors and individual donors. You can support Savor the Spring and our community work through a direct donation. 

Additionally, your donation may be eligible for a match by your employer. Please let us know if you submit a match by emailing SavortheSpring@nyjl.org. 

LIVE AND SILENT AUCTION

Welcome to Savor the Spring’s silent and live auction!

Help us raise crucial funds for the New York Junior League by participating in our fabulous silent and live auctions. The silent auction is NOW open and runs through 10PM on Saturday, April 27th.

CLICK HERE TO PLACE YOUR BID FOR THE SILENT AUCTION!

CLICK HERE TO VIEW LIVE AUCTION ITEMS

Thank you to our generous sponsors!

PLATINUM SPONSORS

GOLD SPONSORS

SILVER SPONSORS

MEET OUR CHEFS AND BEVERAGE PROVIDERS!

Savor the Spring is proud to feature award winning chefs from across New York City and beyond. 

LoLo’s on the Water – Chefs Raymond Mohan & LoLo Young-Mohan 

Chefs Raymond Mohan and Leti ‘LoLo’ Young-Mohan are elated to share their passion for island flavors at LoLo’s on the Water; a spinoff of LoLo’s Seafood Shack, the original Cape Cod + Caribbean mashup established in Harlem in 2014. The LoLo’s experience is inspired by seaside eateries, referred to as “lolos”, that they encountered while living abroad in the British West Indies. A lolo serves as a gathering place for locals and travelers alike featuring today’s catch and island-style barbecue. The LoLo’s menu is inspired by their Caribbean roots and travels together. LoLo’s unofficial acronym stands for locally owned, locally operated.

A New York Restaurant School graduate, Master Latin Chef Raymond Z. Mohan apprenticed under chefs Douglas Rodriguez and Jean George Vongerichten. Born on a market street in Guyana, Chef Raymond’s culinary interest developed as a child shopping at the market daily with his mother for their family’s South American roadside stand.

Leti was born and raised in El Barrio in Manhattan. She is a graduate of Brearley, the University of Pennsylvania, and the French Culinary Institute. Her favorite childhood memories include eating tamales in her father’s hometown of Belize and enjoying BBQ with her mother’s Texan family.

Check them out @LOLOSNYC or at Pier 57 or in BK! 

Lady Lexis Kitchen – Chef Lexis

From Harlem to the Heart of Flavor, Chef Lexis at Lady Lexis Kitchen has been crafting sweet moments for over a decade.

Chef Lexis is a culinary force to be reckoned with and her rich tapestry of experiences has helped her carve her mark in the culinary world.

Chef Lexis has had the privilege of cooking alongside notable chefs such as Marcus Samuelsson in special events, honing her skills and absorbing invaluable culinary insights. Her culinary journey has been marked by prestigious appearances, including being featured at the renowned New York City Wine and Food Festival, where her unique creations and culinary prowess delighted food enthusiasts and showcased her ability to craft unforgettable dining experiences.

Chef Lexis’s culinary journey has been captured in publications such as People and Essence, while her dynamic personality has earned her a spot as a guest on JJ’s Just Eats on Cleo TV, captivating audiences with her charm and expertise. Her talents were also showcased on the Food Network’s Chopped Sweets, where she demonstrated her creativity and skill under pressure.

Not stopping there, Chef Lexis’s snickerdoodle cookies gained fame when they were featured on the menu at Shake Shack, a testament to her innovative approach to classic favorites. Her culinary prowess was further validated by being featured at the esteemed Platform of the James Beard House, a platform reserved for the culinary elite.

With an impressive resume and a passion for creating unforgettable dining experiences, Chef Lexis continues to inspire and delight with her unique blend of creativity, flavor, and personality, making her a standout in the culinary world.

Check her out @ladylexiskitchen and www.ladylexis.com. 

Bessou – Chef Elena Yamamoto and Founder Maiko Kyogoku

Maiko Kyogoku grew up in New York in a restaurant-owning family, so she was never a stranger to food and hospitality. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016, a love letter to her Japanese heritage and the Japanese home cooking of her childhood. 

Elena Yamamoto is a chef with a background in art. After leaping into the culinary world with back-of-house jobs at Momofuku Milk Bar and Mission Chinese, she moved to Japan to truly pursue cooking and learning the magic of using hyper-seasonal and fresh ingredients. She brought her experience back to the US and became co-chef at Karasu. Elena’s philosophy is centered around using authentic Japanese ingredients and creating artful dishes.

Check her out @bessounyc and bessou.nyc. 

EDWINS – Chef Brandon E. Chrostowski

Chef Brandon E. Chrostowski is the Founder, President and CEO of EDWINS Leadership & Restaurant Institute.

Brandon Edwin Chrostowski is on a mission to change the face of re-entry in the United States. In 2007, he founded EDWINS Leadership & Restaurant Institute. His belief that “every human being regardless of their past has the right to a fair and equal future” is what has driven the creation of EDWINS. The idea for EDWINS was born “from a break” that Chrostowski received early in life and has grown into a six-month program conducted at EDWINS restaurant in Cleveland, Ohio as well as in prison. His approach is simple: arm those reentering society with a skill set and a smile.

The program provides training in Culinary Arts and the Hospitality Industry. Individuals are not only equipped with basic culinary skills, but also are assisted with finding employment, have the opportunity to utilize free housing, basic medical care, clothing, job coaching, and literacy programs. Chrostowski began his career in Detroit sixteen years ago and has since trained in some of the world’s finest restaurants. He received an Associate’s degree in Culinary Arts and a Bachelor’s degree in Business and Restaurant Management at The Culinary Institute of America. He apprenticed at Chicago’s legendary restaurant, Charlie Trotters and after graduation worked at Lucas Carton, Paris’ longest standing Michelin 3-star restaurant. At Lucas Carton, Brandon began to develop cutting-edge skills, while learning the intricacies of a French kitchen. After spending time in Europe, Brandon decided to return to the United States to refine further what he learned in France. In New York City, Brandon worked at Le Cirque as a Chef de Partie and then as a saucier at Picholine. After spending several years in the kitchen, Brandon decided to expand his restaurant knowledge by working in the dining room. He chose Le Pavilion in upstate New York, which is owned and operated by former CIA instructor Claude Guermont. At Le Pavilion, Brandon learned the dynamics behind professional table service.Brandon then had the opportunity to manage Chanterelle in New York City, a New York Times and James Beard award-winning restaurant, while working under the tutelage of restaurateurs Karen and David Waltuck. At Chanterelle, Brandon also worked closely with Master Sommelier Roger Dagorn. Certified by the Court of Master Sommeliers in 2008, Brandon was the General Manger, fromager and sommelier of L’Albatros Brasserie for nearly five years building it into one of Cleveland’s finest restaurants. Leaving in 2013 Brandon commitment to EDWINS Leadership & Restaurant Institute has grown, teaching in prisons and opening its flagship restaurant. Today EDWINS Leadership and Restaurant Institute graduates nearly 100 students a year. Chrostowski’s philosophy is simple, “make it happen”. 

This past year, Brandon has been named a CNN Hero and received the Frank J. Battisti Memorial Award, the Smart 50 Award, as well as the volunteer of the year award from Grafton Correctional Institute.

Learn more at @edwinsCLE and edwinsrestaurant.org. 

Noco Foods – Chef Noah Cohon

Chef Noah started Noco Foods with the desire to provide bespoke culinary and restaurant services. 

Chef Noah has spent the past 10 years in various disciplines and styles of the food world from high-end restaurants to personalized chef services for private clients all over the United States. He’s had the pleasure of spending time domestically and internationally working for some of the best chefs and cuisines the world has to offer, which allows me to offer a range of different culinary options. He focuses on spending time working with his clients to host parties and events tailored to their needs and desires.

Check him out at nocofoods.org/ and @_nocofoods

Shane Smith – Mixologist

A Harlem native, Shane Smith has been in the hospitality industry for over a decade with culinary beginnings. Building on his experience at New York City’s top restaurants, catering halls and cocktail bars alongside past, present and future legends in the industry, Shane curates bar programs, leads trainings and facilitates cocktail classes across the country bringing together music and libations.

Check him out at @esquirebreez!

Bella Cucina Maria – Chef Maria Reina

Maria Reina is a private chef, caterer and cooking class teacher in Manhattan, Fairfield and Westchester County.
Her formal culinary training took place in NYC at the International Culinary Center, formerly known as the French Culinary Institute, and the prestigious Italian cooking school, ALMA, La Scuola Internazionale di Cucina Italiana. During the Italian part of her training, she apprenticed at Ristorante Reale, a beautiful two-Michelin star restaurant
located in the resort town of Rivisondoli in the mountains of Abruzzo, about an hour and a half from Rome.

Over the years she has privately cooked and catered for a diverse clientele, including business leaders, philanthropists, theatre actors and producers of stage and screen, restaurateurs, the Consulate General and Ambassador to Canada, and a U.S. Supreme Court Justice, to name a few.   You can find Maria on Facebook and Instagram at “Bella Cucina Maria.” Her website is www.bellacucinamaria.com

Treats By Trice – Chef Latrice

Latrice Mcloyd (TREATS BY TRICE) is a culinary expert and pastry chef based in Harlem, NYC, renowned for her innovative approach to baking and her dedication to community engagement. With a passion for baking and community, TREATS BY TRICE has become the bakery of choice for many Harlem residents throughout the community.

One of Latrice’s notable contributions to her community is her involvement in various events and initiatives. She organizes and participates in community events, such as baking demonstrations, food festivals, and workshops aimed at promoting culinary education among residents of Harlem. Her commitment to fostering a sense of community through baking has earned her widespread admiration and respect.

In addition to her community involvement, Latrice is also recognized for her participation in the Amazon Music 50 Forever project, where she showcased her baking skills and expertise through a series of custom, signature recipes. Her contributions to this project have further solidified her reputation as a pastry chef innovator and influencer.

As a vendor for the NEW YORK CITY HOUSING AUTHORITY (NYCHA), Latrice serves residents in all five boroughs, providing access to delicious baked goods for community gatherings during the holidays. Her commitment to serving her community extends beyond the kitchen, as she works with organizations like the Valerie Women Empowerment Group, donating treats and baked goods to public elementary and High Schools to support educational initiatives and empower young women.

Latrice Mcloyd continues to inspire others to pursue their passions and make a difference in the community around them, making TREATS BY TRICE a true pillar of the community.

Check her out at treatsbytriceny.square.net and @Treatsbytriceny

Natural Blonde