Chef Kathleen Blake, 2015 James Beard award nominee and owner of The Rusty Spoon in downtown Orlando, will prepare dinner at Second Harvest Food Bank of Central Florida’s Community Kitchen as part of the Chef’s Night series and Catering for Good program. Guests will enjoy a four-course dinner featuring a locally sourced pub-style menu of American cuisine rooted in European flavors. 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 skills and inspiration they need to obtain an entry-level position in a food service establishment. For more on our first Chef’s Night with John Rivers, click here.
MENU:
- Passed Appetizer: Amuse-bouche
- First Course: Charred squid and octopus with Frog Song organic watermelon two ways with house pickled peppers and arugula
- Second Course: Sweet corn, chorizo and local oyster mushrooms with fettuccine paprikash
- Third Course: Lake Meadow roasted poussin with butternut squash skordalia and natural jus
- Dessert: Peach cobbler with muse butter pecan gelato
WHEN: Thursday, June 25, 2015 from 6-9 p.m.
WHERE: Second Harvest Food Bank of Central Florida, 411 Mercy Drive, Orlando, Fla. 32805
COST: $75 per person
TO REGISTER: Purchase tickets at www.foodbankcentralflorida.org or call 407-514-1048 for more information.
