September 24, 2020

This year, the Regional Food Bank’s Chefs & Vintners’ Harvest Dinner is going virtual. Enjoy a four course dinner to-go prepared by top local chefs and paired with wine! An online auction will be available with some of one-of-a-kind items and experiences. Tickets are $175 each and include dinner to-go for two people. Pick up at the Regional Food Bank office on 9/24 between 4-6pm.

Purchase tickets and bid on our silent auction here using our secure, third-party site called Handbid.

Donate $100 to receive a NYS Product bag valued at $200 here.

Menu

Course One: Jose Arteche, Shogun Delmar
Miso Butternut Squash Soup: wok roasted squash and apples, five spice toasted pepita crumble and herb ricotta dumplings.

Course Two: Ric Orlando, Flavor Maker Spices
New York Smoked Duck “Waldorf” Salad

Course Three: Ken Kehn, 677 Prime
Pastrami braised short rib with a Dijon sauerkraut cream, roasted root vegetable hash (turnip, rutabaga, beets, sweet potato), and Utica style turnip greens

Course Four: Mark Delos, Mazzone Hospitality
New York Cheesecake Trifle: wildberry gelée, blueberry compote, brown butter cake crumbs, lemon whipped cream, and candied lemon threads

Wine provided by Dr. Konstantin Frank Winery and Lamoreaux Landing Wine Cellars

For more information about the Chefs & Vintners’ Harvest Dinner, please contact:

Caitlyn Krug
518-786-3691 x232
caitlynk@regionalfoodbank.net

Sponsored by:

 

Death Wish Coffee

Hannaford Supermarkets

Tri City Rentals/Massry Realty Partners

Trustco Bank

Bouchey Financial Group, Ltd.

County Waste & Recycling

Lemery Greisler, LLC

Marvin and Company, P.C.

Saratoga National Bank & Trust Company