Chef's Night Out
The 2009 Chef's Night Out events raised over $14,000 for Operation Frontline in Ithaca! We are so grateful to all those who participated to make this such a grand success.
3 nights out with the finest chefs in the area cooking.
The event is a series of 3 sit-down dinners to be hosted at 3 elegant and different locations over the course of October and November. Each meal will be a 5-course delight created by a team of five local chefs - each preparing one of the courses. Local wines will be paired with each course. The chef teams will be different at each dinner and the menus promise to be very special. Seating is limited at each of the dinners.
Each dinner begins at 6:30 PM and is preceded by a cocktail hour with a cash bar beginning at 5:30 PM.
View photos from the first dinner at the Carriage House Cafe - 10/13/2009
Local chefs - Local ingredients - Local wines - Local beneficiary
Tickets are $75 for each dinner. Click here to purchase tickets.
The money raised from ticket sales will go to support our local Operation Frontline program. Operation Frontline classes are specifically aimed at teaching cooking and nutrition classes to low-income families. Operation Frontline is a program from Share Our Strength. Share our Strength is one the nation's leading organizations working to end childhood hunger.
If you need more information not found here about Chef's Night Out or the Ithaca Operation Frontline, please contact Julia Hastings-Black, Operation Frontline Coordinator e-mail jh369@cornell.edu or phone 607-272-2292 ext. 260
This year the dates, locations and max attendance for Chefs Night Out are as follows:
- Dinner #2: Tuesday October 27, 2009 - La Tourelle Resort and Spa (85 people) Wine pairings to be announced soon. Purchase tickets.
- Chefs:
Appetizer: Jack Applegarth/Cornell Dining
Rabbit & chestnut raviolis with morel mushrooms and micro greens in a rich consommé.
Soup: Suzanne Stack/Suzanne's Fine Regional Cuisine
Cauliflower Soup with Julienne of Ginger Gold Apple and seared day boat scallop with fresh chives and local micro greens.
Entree: Mark Fitzgerald/Simply Red Bistro at La Tourelle
Rack of Lamb-(from Nistock Farms, Plattsburg, NY) served with roasted root vegetable hash-cauliflower puree-lamb demi-glace-cranberry chutney.
Vegetarian option available.
Entree: Patrick Johnston/East Shore Cafe
Pumpkin seed crusted wild salmon filet, pan roasted, served with a butternut squash risotto and a baby spinach, walnut and goat cheese salad in a maple-dijon vinaigrette.
Vegetarian option available.
Dessert: Lindsay Pou/Madeline's
Poached pears on a puff pastry drizzled with caramel and dark chocolate.
- Dinner #3: Thursday November 12, 2009 - Celebrations (100 people) Wine pairings to be announced soon. Purchase tickets.
- Chefs:
Appetizer: Mark Papera/Dijon
Terrine of foie gras with Eve's Cidery Gelee.
Soup: Tony Jordan/Taverna Banfi's
Roasted pumpkin bisque with sweet onion and sausage tortellini and sage creme fraiche.
Entree: Rupert Robbins/Sysco Food Services Syracuse
Butter poached Tasmanian Salmon, served with herbed corn and pistachio spoon bread, pan seared asparagus spears, roasted butternut squash sauce & oven cured plum tomatoes.
Vegetarian option available.
Entree: Jim Durkee/Cayuga Medical Center
Rosemary and parmesan crusted lamb chop. Served with roast garlic-cannelli bean puree & braised broccoli rab.
Vegetarian option available.
Dessert: Alex Brown/Maxie's Supper Club
A trio of apples: Local Lady apples, covered in caramel, paired with autumn spiced apple cake and mulled cider.
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- Dinner #1: Tuesday October 13, 2009 - The Hayloft at The Carriage House (75 people).
- Chefs:
Appetizer: Jen Irwin/Just a Taste
Miniature goat cheese, leek and beet green torta with garlic breadcrumbs, fried leeks and sherry vinegar dressed beets.
Paired wine: 2007 Ravines Wine Cellars, Sauvignon Blanc
Soup: Sam Izzo/Simply Red Bistro at Sheldrake
Local beet soup perfumed with black cumin and finished with creme fraiche.
Paired wine: 2007 Sheldrake Point, Pinot Noir
Entree: Kristian Woodall/ The Carriage House
Butter poached tiger shrimp with ceviche, crispy sweet potato, and lemon beurre blanc.
(Vegetarian option available)
Paired wine: 2007 Dr. Konstantine Frank, Dry Riesling
Entree: Rich Avery/Simeon's
Lamb Casoulette with root vegetable demi over celeriac mash. (Vegetarian option available)
Paired wine: 2007 Standing Stone, Cabernet Franc
Dessert: Leslie Muhlhahn/Just Desserts
Roasted butternut squash ice cream sandwiched between chewy gingersnap cookies with cinnamon creme anglaise, and a warm maple caramel drink made with Finger Lakes Distilling's Maple Jack.
Pairing: Finger Lakes Distilling's Maple Jack.
