Chefs and Vintners’ Harvest Dinner
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 Regional Food Bank office on 9/24 between 4-6pm.
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:
Death Wish Coffee
Tri City Rentals/Massry Realty Partners
Bouchey Financial Group, Ltd.
County Waste & Recycling
LAND Remediation, Inc.
Lemery Greisler, LLC
Marvin and Company, P.C.
Phinney Design Group
Saratoga National Bank & Trust Company