SUBMITTED NEWS RELEASE
The First Tee of Northern Nevada will be celebrating six years of positively impacting youth in the community with a dinner on September 11 at 4:30 p.m. at the Atlantis Casino Resort Spa.
During the 6th anniversary celebration dinner, the organization will honor Patty Sheehan, World Golf Hall of Famer and Director of The First Tee of Northern Nevada for her contributions to golf and youth in the community. The organization will also honor two young members of The First Tee of Northern Nevada who will be receiving the Will Gustfason Nine Core Values Award.
Tickets for the dinner are $100 each. The evening will include cocktails, hors d’oeuvres, a silent and live auction as well as each course of a gourmet dinner prepared by the TMCC Culinary School (Hand Passed Canapés), Old Granite Street Eatery (Cold Cucumber Soup), Atlantis Casino Resort Spa (Sonoma Greens, 18th Hole Finale Dessert), Charlie Palmer Steak and Briscola (Horseradish Crusted Beef Short Rib) and House of Bread. To purchase tickets, call The First Tee of Northern Nevada at 775-851-2332 or visit www.tftnn.org.
The First Tee of Northern Nevada is a not-for-profit organization that uses golf to teach young people positive values such as honesty, integrity, sportsmanship and confidence. Over the past seven years the organization has raised more than $650,000 to financially assist youth participating in The First Tee. In 2010 more than 3,700 youth participated in programs offered at area golf courses and at 18 local schools.
About the Chefs
Craig Rodrigue, chef/instructor, Truckee Meadows Community College
Chef Rodrigue is a full time instructor in the Culinary Arts program. Rodrigue is a graduate of the California Culinary Academy in San Francisco, CA and has spent over 30 years in the culinary arts field. Recent years included positions in some of Reno’s finer restaurants including the position of assistant executive chef at Adele’s at the Plaza, executive chef and food and beverage director at Promenade on the River, and owner/chef of Tapestries Restaurant and Wine Bar.
Rodrigue is a fourth generation Nevadan whose passion for “food done right” drives him back to the kitchen. Rodrigue believes that you never stop learning in the kitchen and there’s always something new to try.
Adam Bronson, executive chef, Old Granite Street Eatery
Chef Bronson originated in Kansas City, Missouri and was inspired to cook with his grandmother’s encouragement. Recent years included positions at D’Andrea Golf Course and Atlantis Casino Resort Spa.
Bronson first fell in love with food and then the experience of cooking. Bronson enjoys the culinary environment and creating great dishes for people to enjoy with friends and family.
Sal Barajas, banquets chef, Atlantis Casino Resort Spa
Chef Barajas started his cooking career over three decades ago. Barajas began his culinary experience in a pizza parlor in Harrisburg, Pennsylvania. Barajas moved to Nevada in the early 1980’s and joined Atlantis in 1995.
One of Barajas’ talents is handling multiple parties and cuisines in a given day and week. Barajas is tremendous asset to the Atlantis team, due to his refined cooking and organizational skills.
David Holman, executive chef, Charlie Palmer Steak, Briscola and the Charlie Palmer Lounge at the Grand Sierra Resort
Chef Holman caught the cooking bug in high school. He trained at the famed Culinary Institute of America in Hyde Park, N.Y., and did and externship at Aureole in New York, N.Y. Upon graduation, he went to work full-time at Aureole for two years and then transferred to Aureole Las Vegas, and later to Charlie Palmer Steak Las Vegas and then to Reno, where he opened the Palmer restaurants at the Grand Sierra.
Holman is passionate about the farm-to-table moment he grew up with and to see how restaurants are creating better food. Holman enjoys sharing new ideas and culinary styles with his staff and other culinarians in the area.
Christophe Atmadjian, executive pastry chef, Atlantis Casino Resort Spa
Chef Atmadjian originated in Saint Raphael in the French Riviera. Atmadjian earned his Certificat d’Aptitude Professionnelle from Centre d’Apprentissage Professionnel in Les Arcs Sur Argens, France. Atmadjian was a baker in the French Army for one year, before becoming a pastry chef at a bakery in Frejus, France. In 1997, Atmadjian moved to America and worked at the Madonna Inn, in San Luis Obispo, CA and later at the Bellagio in Las Vegas. Atmadjian joined Atlantis in 2009.
Atmadjian was just 6 years old when he began cooking with his grandmother. Atmadjian takes great pride in his creations, and loves the general lack of routine that comes with being an artistic pastry chef.
About The First Tee
The First Tee (www.thefirsttee.org), a 501(c)(3) nonprofit youth development organization whose mission is to impact the lives of young people by providing educational programs that build character, instill life-enhancing values and promote healthy choices through the game of golf. With its home office at World Golf Village in St. Augustine, Fla., The First Tee reaches young people on golf courses, in schools and on military installations.
Since its inception in 1997, The First Tee has introduced the game of golf and its values to more than 4.7 million participants in all 50 United States and four international locations. The First Tee is an initiative of the World Golf Foundation and its Founding Partners are LPGA, the Masters Tournament, PGA of America, PGA TOUR and the USGA. Former President George W. Bush serves as honorary chairman.
