Taste of the Nation Ithaca
The Ithaca Taste of the Nation Committee is pleased to announce the 4th Annual Chef's Night Out!
Ithaca Taste of the Nation and Share Our Strength's Cooking Matters would like to invite you to join us as we honor the memory and spirit of Deb Whiting of Red New Cellars Bistro & Winery.
3 Fabulous Dinners hosted at 3 elegant locations:
Tue. Oct. 11, 5:30-9pm - The Hayloft at The Carriage House
Tue. Oct. 25, 5:30-9pm - La Tourelle Resort and Spa
Tue. Nov. 8, 5:30-9pm - Celebrations
Each meal (beginning with a cash bar cocktail hour from 5:30-6:30) will be a 5-course delight created by a team of 5 local chefs - each preparing one of the courses. The chef teams will be different at each location and the menus promise to be very special.
Menu for Celebrations Chef's Night Out Dinner. Nov 8, 2011
Soup: Chef Anthony Jordan - Taverna Banfi's Butternut squash soup with a duet of pasta stuffed with brown butter sage and fresh ricotta, local, grass feed beef sausage, local shiitake mushrooms and truffle oil. Wine: 2008 Curry Creek Vineyards Gewurztraminer
Appetizer: Chef Seth Gregory - Fine Line Bistro Figs stuffed with Lively Run Chevre, Autumn's Harvest Bacon and finished with balsamic reduction. This appetizer will be available without bacon as well. Wine: 2008 Glacier Ridge Vineyards Merlot
Entree 1: Chef Jim Durkee - Cayuga Medical Center Maple Grilled Stuffed Pork Tenderloin with caramelized apple, local honey, and quinoa stuffing. Served with rum roasted red & golden local beets, braised micro Swiss chard and apple-pear demi. Vegetarian option: Five layer stuffed grilled portabella mushroom en crute with roasted red peppers, braised spinach, grilled zucchini, caramelized Bermuda onion, and gorgonzola cheese, baked in puff pastry. Wine: 2006 Red Newt Reserve Riesling
Entree 2: Chef Samantha Buyskes - Simply Red Bistro at Sheldrake Point Autumn's Harvest Braised Beef Oxtail with West Haven Farms root vegetables, Lively Run blue cheese and farmer ground herb polenta and red wine demi. (Dish includes fresh ginger from Good Life Farms; fresh garlic from Sean Dembrosky and milk from Ithaca Milk). Vegetarian option - Roasted local root vegetables with braised greens will be served in place of the braised beef. Wine: 2007 Sawmill Creek Vineyards Cabernet Franc
Dessert: Chef McKinzie Klein - Celebrations Tri Chocolate Bavarois with a White Chocolate Ganash sauce, Fruit Compote and a fruit sauce with a swan white puff pastry with an espresso cream and fresh mint garnish. Wine: Red Newt Soiree
Make a group reservation to take advantage of a special opportunity to join with your friends, coworkers or business partners to give a little more for a great cause: With a group donation of $750, you'll receive 8 tickets, a reserved table & 2 bottles of wine for your table (in addition to the wines served with the meal)!
Individual tickets are $75 for each dinner.
Cooking Matters utilizes the talents of local restaurant chefs and nutrition educators from Cornell Cooperative Extension to teach food preparation and nutrition to low-income families. Each six-week class series teaches the skills necessary to prepare healthier meals on a limited budget. Every class ends with a hands-on experience, preparing the meal highlighted in that day's session. Participants leave with ingredients & encouragement to try their own variation at home.
For more info contact Jerry Dietz; 607-277-6961 or jerry@cspmanagement.com
MARK YOUR CALENDARS: 2012 Taste of the Nation is Tuesday June 19th!!
