Chef Kevin Fonzo, owner of the award-winning K Restaurant in College Park, will prepare dinner at Second Harvest Food Bank of Central Florida’s Community Kitchen as part of the Catering for Good program. Guests will enjoy a four-course dinner featuring a farm to table menu, with fresh vegetables harvested from K Restaurant’s garden. Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause.
All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the culinary skills and inspiration they need to obtain an entry-level position in a food service establishment. For more on our last Chef’s Night experience with John Rivers, click here!
Chef’s Night Menu:
- Passed Appetizer: Tostones with curried Cape Canaveral shrimp salad, braised pig cheek croquette and local oysters with classic mignonette
- First Course: Southern “Minestrone” with assorted Florida seafood, local beans, lemon verbena pasta, Jim’s pork belly, braised local greens and bacon broth
- Second Course: Roast Tomazin Farms beets, whipped Turtle Creek Farms goat cheese, pistachio brittle, toasted cumin and orange
- Third Course: Wagyu tri-tip, charred onion-potato puree, pickled celery and micro herb
- Dessert: French toast bread pudding with vanilla anglaise and maple cream
Event Details:
- When: Wednesday, May 20, 2015, 6-9 p.m.
- Where: Second Harvest Food Bank of Central Florida
- Cost: $75 per person
- For Tickets: Purchase tickets at www.foodbankcentralflorida.org or call 407-514-1048 for more information.
