The 15th Annual Harvest Dinner and Auction will be held on
Wednesday, October 25, 2017
For sponsorship information please contact:
For limited individual ticket information or In-Kind donations please contact:
Gift-In-Kind Auction Donations
We need your donations--Do you have something interesting, fun, or unique you would like to donate for the 2017 Harvest Auction? Please use our Harvest Dinner Auction Donation Form and return it to us. We put together beautiful baskets with all kinds of great donations.
Don't have time to put a basket together? Let our staff put one together for you.
With over 400 guests attending this highly anticipated event you can be assured that your business or organization will be recognized and highly visible!
Pick up is available for non-mailable or physical item donations.
Gift-in-Kind Donation Form (Download to enable fillable fields)
Thank you in advance for your generous donation!
Please join us in thanking our 2016 Gift-in-Kind donors
2017 Harvest Dinner and Auction Co-Chairs
Niles and Mary Ann Hanson
Niles and Mary Ann are long-time champions of education and great supporters of Lane Community College Foundation and the Eugene/Springfield community. They have attended the Harvest Dinner for many years and graciously accepted the challenge of being this years co-chair team.
We thank each of you for your support and want to let you know that the 2015 Harvest Dinner was an incredible success with just over $400,000 dollars raised to support scholarships and programs at Lane Community College! We say Thank you to all of sponsors, guests, and donors for making this past Harvest Dinner an incredible evening and for investing in our students! We look forward to seeing you on November 1 for another fantastic and fun-filled evening!
The Harvest Dinner is presented annually by the Lane Community College Foundation and Lane's Culinary Arts and Hospitality Management Program (CAHM) and serves as a working classroom for CAHM students. Students work under the guidance of a guest chef and instructors to prepare a multi course meal for 400 guests at the Center for Meeting and Learning.
2017 Harvest Dinner Guest Chef Maximillian Petty
Chef Maximillian Petty
At age 27, Chef Maximillian Petty has approached his culinary career much like each dish that he creates: imaginative, purposeful, and without boundaries. With aspirations well beyond his years, Maximillian has been cooking since the tender age of 11. His fast tracked career has not been without the hard work and dedication necessary to be an award-winning chef under the age of 30. This creativity and discipline was further recognized when named a semifinalist for James Beard Award Rising Star of the Year in 2016. His signature style and applied talent have created a notable chef with a solid reputation for intriguing and imaginative dishes.
A Seattle native, Maximillian started cooking at large family gatherings, which paved the way for his culinary career and influenced the personal touch felt at Eden Hill. As a teen, while cooking at his sister’s restaurant in Port Angeles, on Washington’s peninsula, he quickly realized that he had a natural skillfulness and interest in cooking as a career, one that could be combined with his love of art, fascination with technology and his relentless desire to learn.
Maximillian moved to Washington, D.C. and entrenched himself in southern cooking and creole influences before staging at Jose Andres’ Zaytinya, where he learned how to incorporate science into everyday cooking. Moving to Eugene, Oregon, Maximillian further refined his skills in culinary school. He started working at King Estate Winery, where he met two of his culinary influences, Executive Chef Michael Landsberg and Sous Chef Benjamin Nadolny. He soon became charcuterie chef of King Estate, teasing his talent for experimenting with aging and flavors. While in Eugene, he met his wife and business partner Jennifer, before the two moved to Austin, the city that would propel Maximillian to executive chef and award-winning chef.
Starting as garde manger at the age of 22 at Olivia, Maximillian kept his head down, worked hard and rose in the ranks to sous chef and then quickly to chef de cuisine. This is also where Maximillian learned the business side of restaurants, from Olivia owner James Holmes. He was 23 and had differentiated himself from his peers. Less than a year later, Maximillian was honored as Zagat Austin’s “30 Under 30” and received the
“Austin Under 40” award presented by Austin Young Women’s Alliance and Austin
Men’s Business League. After moving back to Washington, D.C. to serve as a private chef for a year, Maximillian heard home calling and seized the opportunity to be chef of his own venture, Eden Hill in Seattle. His culinary style and execution has earned him accolades and a reputation for inspired and imaginative cuisine. For Maximillian, flavor, texture and color all come into play in every dish he creates. From his signature Crispy Pig Head Candybar to Lick the Bowl, Maximillian enhances local and seasonal ingredients by applying innovative techniques and pushing culinary boundaries.
2016 Harvest Dinner Sponsors
2016 Title Sponsor
2016 Chef Sponsor
2016 Platinum Sponsors
2016 Print Sponsor
2016 Jewelry Sponsor
2016 Gold Sponsors
Haugland Family Foundation
Mr. and Mrs. Sakaguchi & Friends
2016 Silver Sponsors
B & A International and Mary Jane Mori & Jerold Hawn
Diana Learner and Friends
Faye & Lucille Stewart Foundation
Niles and Mary Ann Hanson
Meg Kieran, LLC
Kathie Tippens Wiper
John & Judy Wolf
2016 President's Sponsor
2016 Wine Wall Sponsor
Tykeson Family Charitable Trust
2016 Wine Sponsors
2016 Cocktail Bar Sponsor