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.
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
M&T Bank
Tri City Rentals/Massry Realty Partners
Trustco Bank
Bouchey Financial Group, Ltd.
CDTA
County Waste & Recycling
Farm Fresh
LAND Remediation, Inc.
Lemery Greisler, LLC
Marvin and Company, P.C.
Phinney Design Group
Saratoga National Bank & Trust Company