Second Harvest Food Bank's much-loved Chef’s Night series returns this month with a special feast prepared by James Messinger, Corporate Executive Chef of Seasons 52.
Held on Monday, March 20, 2017 from 6pm – 9pm at Second Harvest Food Bank of Central Florida, the event gives guests a chance to support a stellar local non-profit while enjoying a delicious five-course meal.
Chef Messinger and his team at Seasons 52 will donate their time, talent and resources to provide guests with the full, five-star dinner experience, including wine and two signature desserts.
All proceeds from this event benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food-service establishment.
The “Year of the Steak” series, which runs through May, features local chefs and restaurants who have a “steak” in our community. The next event will feature Ruth’s Chris. More details pending.
MENU
Amuse Bouche
Spring Asparagus Soup
Lemon Chantilly, Chives
First Course
Wild Alaskan Halibut
Fiddlehead Fern & Applewood Bacon Sauté, Romesco Sauce
Second Course
Arugula & Shaved Asparagus
Pea Tendrils, Feta Cheese, Lemon Vinaigrette
Third Course
72-Hour Braised Short Rib
Celeriac-Potato Puree, Shiitake Mushroom Jam, Horseradish Crema
Mini Indulgence Duo
Savory Cheesecake
Goat Cheese, Thyme, Toasted Walnuts
Belgian Chocolate S’more
Chocolate Cake, Rocky Road Mousse, Toasted Marshmallow, Chocolate-Dipped Graham Cracker
DETAILS
Monday, March 20, 2017
6-9pm
Second Harvest Food Bank of Central Florida
411 Mercy Drive
Orlando, FL 32805
TICKETS
Tickets are $100 per person, including five courses, wine, tax and gratuity.
Purchase tickets at feedhopenow.org/chefnight or call 407-514-1070 for more information.
ABOUT
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida. Last year, with the help of food and financial donors, volunteers and a caring, committed community, the food bank distributed 52 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. In addition, Second Harvest’s 14-week culinary program teaches foodservice-based technical, life and employability skills to economically hard-pressed adults. Our community turns to Second Harvest’s partner agencies more than 71,000 times per week. To learn more about SHFBCF, visit www.FeedHopeNow.org.
