As part of its Catering for Good Program, Second Harvest Food Bank of Central Florida hosts Chef’s Night, an ongoing philanthropic series showcasing Central Florida's best chefs.
On Wednesday, May 20, Chef Kevin Fonzo, owner of K Restaurant in College Park, will prepare a four-course dinner featuring a farm-to-table menu and starring fresh vegetables from his huge kitchen garden at K.
Passed hors-d’oeuvres will begin at 6pm; dinner seating is at 6:30pm.
Tickets are $75 and include dinner, wine, and fun for a great cause. All proceeds from Catering for Good support a Culinary Training Program that puts Central Floridians back into the workforce as food service professionals.
Participation is limited so please reserve your spot in advance. Click here to register for the event.
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Passed Appetizer
Tostones with Curried Cape Canaveral Shrimp Salad
Braised Pig Cheek Croquette
Local Oysters with Classic Mignonette
First Course
Southern “Minestrone” with Assorted Florida Seafood, Local Beans, Lemon Verbena Pasta, Jims Pork Belly, Braised Local Greens, Bacon Broth
Second Course
Roast Tomazin Farms Beets, Whipped Turtle Creek Farms Goat Cheese, Pistachio Brittle, Toasted Cumin, Orange
Third Course
Wagyu Tri-Tip, Charred Onion-Potato Puree, Pickled Celery, Micro Herb
Fourth Course
French Toast Bread Pudding, Vanilla Anglaise, Maple Cream
