Looking for a fun evening out in Minneapolis that will benefit a couple of terrific causes? If that sounds enticing the non-profit Partnership Resources is joining with the American Culinary Federation, Minneapolis Chefs chapter to present a fantastic new fundraising event: A Taste of Art. Just weeks away, the gourmet event will raise much-needed funds for services for adults with developmental disabilities and the Chef's Scholarship Fund.

A Taste of Art will Feature:

Tasting stations featuring food from the American Culinary Federation's world-class chefs

• Artwork from Partnership Resources' artist on display and available for purchase

• Exhibits highlighting the dynamic programs of Partnership Resources, Inc.

• Silent and Live auctions

• Live Music

• Much, much more for foodies and all community-minded people...

Event Details:

• When: Sunday, September 13th, 2009, 5:00 to 8:00 pm
• Where: The Doubletree Hotel Minneapolis-Park Place
• Tickets: $75*
• V.I.P. Tickets: $125* and include:
- Early reception with Chefs & Artists from 4:00 to 5:00 pm
- Complimentary Wine & Champagne
- Exclusive Appetizers
- Gift Bag
• Attire: Business Casual
• Tickets Available: Online or by calling Partnership Resources at 612-331-2075 (Monday - Friday 8:00 am – 3:00 pm)
*$50 of ticket price is tax deductible

For further info and to purchase tickets go to: A Taste of Art

About Partnership Resources

PRI works to provide appropriate opportunities for individuals with disabilities to play a respected and valued role in community life. Although most clients served by PRI are seeking employment, their community development efforts promote the use of community resources as the natural place for clients involved in recreation, volunteer, seniors, employment or any combination of these opportunities.

About the American Culinary Federation

The American Culinary Federation (ACF) is the largest professional chefs organization in North America and is dedicated to "promoting the professional image of American chefs worldwide through education of culinarians at all levels."

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