Second Harvest Food Bank of Central Florida is hosting its first Chef’s Night of 2019 on Feb. 7. Chefs from Second Harvest’s Culinary Training, Catering for Good and Meals for Good programs will prepare a four-course dinner inspired by the flavors of the organization’s signature food product line, A Spoon Full of Hope. Dishes will feature tomato basil soup, locally produced honey and more.
The nonprofit’s Chef’s Night series is designed to celebrate delicious food and raise funds for a good cause. All proceeds benefit the Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in the foodservice industry.
WHEN: Thurs., Feb. 7, 6–9 p.m.
WHERE: Second Harvest Food Bank of Central Florida, 411 Mercy Drive, Orlando, Fla. 32805
COST: $75 per person
Purchase tickets at www.FeedHopeNow.org/ChefNight or call 407-514-1070 for more information. Seating is limited.
Passed Hors d’oeuvres Created by Chef Robert Pagan and Chef John Dizon
- Honey Ginger Salmon Poke – Honey for Good
- Mediterranean Salad Shooter – Lunches for Good
- Asian BBQ Pork Belly with Mango Slaw – Asian BBQ Sauce for Good (in development)
- Tomato Basil Goat Cheese – Soup for Good
Bread Course Created by Chef Eric Andre
- Artesian Bread with Beurre Composé (Compound Butters) – Honey for Good and Soup for Good
Salad Created by Chef Israel Santiago
- Harvest Salad with Honey Pomegranate Sage Vinaigrette topped with short bread cookie crumbles – Cookies for Good and Honey for Good
Entrée Created by Chef Jill Holland
- Duo of Bacon Roasted Monkfish with Tomato Basil Sauce and Beef Roulade with Pesto – Soup for Good
- Vegetable Medley and Risotto
Dessert Created by Chef Terah Barrios
- Bienenstich Torte (Bee Sting Cake) with Honey Crisp – Honey for Good