What’s
happening
The Regeneration Ball is an invitation to ground ourselves in the stories that sustain us and to reconnect with the very land that feeds us.
This intentional gathering of 200 guests serves as a celebration of our collective roots. Throughout the evening, we will share powerful stories of ecological restoration, engage in a high-energy auction to support our mission, and find connection over a dinner prepared by renowned chefs. Each course is a tribute to the local harvest—a tangible link between the earth’s resilience and our community’s future. Join us as we toast to a world that gives back more than it takes.
If you buy your tickets before June 15, you get an Early Bird discount!
Featured Guests
Dr. Kari Nadeau, MD, PhD
Dean of the UCLA Fielding School of Public Health & Global Environmental Health PioneerDr. Kari Nadeau, MD, PhD
Dr. Kari Nadeau is a world-renowned physician-scientist and a premier global voice on the intersection of environmental health, and immunology. Recently appointed as the Dean of the UCLA Fielding School of Public Health, she previously served as the Chair of the Department of Environmental Health at the Harvard T.H. Chan School of Public Health. With an MD and PhD from Harvard Medical School, Dr. Nadeau has dedicated more than three decades to understanding how environmental exposures—from air quality to soil vitality—profoundly shape human health, immune function, and planetary resilience. An elected member of the National Academy of Medicine and a trusted advisor to the WHO and U.S. EPA, she bridges the gap between hard science and human impact, proving why regenerating our earth is essential to saving ourselves.
Matt Vawter
James Beard Award-Winning Chef-Owner of Rootstalk & RadicatoMatt Vawter
Matt Vawter is a born-and-raised Colorado native whose culinary identity is deeply intertwined with the high-alpine terroir of the Rocky Mountains. The Chef-Owner of Breckenridge landmarks Rootstalk and Radicato, Matt is the recipient of the prestigious 2024 James Beard Award for Best Chef: Mountain. After spending years refining his technique in Denver’s competitive dining scene—serving as Chef de Cuisine and Partner alongside culinary icon Alex Seidel at Fruition and Mercantile Dining & Provision—Matt returned to his hometown region to build a culinary program centered on the changing seasons and deep partnerships with local ranchers, farmers, and foragers. His cooking seamlessly marries classic French technique with elevated mountain comfort, showcasing a profound respect for the ingredients and communities of the Western Slope.
