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Chefs and Vintners’ Harvest Dinner

Name: Chefs and Vintners’ Harvest Dinner
Start: 2021-09-23T11:00:00+00:00
End: 2021-09-24T10:59:59+00:00

September 23, 2021

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The Regional Food Bank’s Chefs & Vintners’ Harvest Dinner is going virtual again this year. Enjoy a five 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 Regional Food Bank office on 9/23 between 4-6pm.

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

Menu

Course One: Chef Zach Berger, Chef and owner, Chef Zach Berger’s Cultural Paradise
Inspired by The Wedding Singer: Triple berry lavender Swedish meatballs

Course Two: Ric Orlando, Chef and Owner of Ric Orlando’s Best Brand of Sauces & Seasonings
Inspired by Sweet Charity: Root vegetable soup with local honey-harissa

Course Three: Chef Jose Arteche, Shogun Delmar
Inspired by Jekyll and Hyde: Puff pastry stuffed with mushroom duxelle and herb infused cheese served with roasted Fall salad with a cherry vinaigrette

Course Four: Chef Mark Delos, Mazzone Hospitality
Inspired by Hamilton: Oven roasted turkey roulade, cranberry shiitake mushroom focaccia and herb stuffing, rosemary pan gravy with Yukon and sweet potato hash

Course Five: Chef Michelle Hines Abram Thibeault, Chef MHAT / Chef MHAT: Pâtisserie
Inspired by “I Dreamed a Dream” from Les Misérables: Gateau de Rêves- Spiced cake with pear & crystallized ginger, French buttercream with hints of cinnamon, salted French caramel, toasted graham crumbles

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

Joslyn McArdle
518-786-3691 x249

The 2021 Event is Sponsored by: