Chef’s Night for Good: Menu Inspired by A Spoon Full of Hope Products

The purpose behind every Chef’s Night is to raise funds for the Second Harvest Culinary Training Program and to provide students with the opportunity to showcase and enhance their culinary skills. Often these events have a guest chef, a local celebrity, who creates and executes a five-course meal. However, on February 7, Second Harvest chefs, Culinary Training Program students and graduates stepped into the spotlight to create a menu inspired by the A Spoon Full of Hope signature food product line.

The evening began with a cocktail reception and passed hors d’oeuvres in the atrium. Before and after dinner guests were able to sample lite bites that featured different products from A Spoon Full of Hope. Staff was also able to answer questions about the products and prepare gifts in advance of Valentine’s Day.

Passed hors d’oeuvres prepared by Chef Robert Pagan and Chef John Dizon, included honey ginger salmon poke (featuring Honey for Good), Mediterranean Salad Shooter (featuring Lunches for Good) and the crowd favorite, Tomato Soup in a Cone, a creative blend of goat cheese and tomato basil soup (Soup for Good).

Greeting guests in the Community Room were the bread and salad courses. Chef Eric Andre created an artesian bread basket and three varieties of compound butters to demonstrate the versatility of the different Honeys for Good and Soup for Good. Guests enjoyed trying the different combinations of butters and textures of the breads.

The Harvest Salad featured Honey for Good in a honey pomegranate sage vinaigrette as well as a short bread cookie crumble to highlight Cookies for Good. Mom always said to eat dessert first, and maybe this time she was right!

Chef Jill Holland created the entrée, a duo of bacon roasted monkfish and beef remoulade with pesto. Served with asparagus and risotto, this course featured the tomato basil Soup for Good.

Almost too good to bee true, the meal closed with Chef Terah Barrios’s bee sting cake with honey crisp featuring Honey for Good.

This Chef’s Night was the first time Second Harvest volunteers assisted with meal service, adding a new way volunteers can support the mission of the food bank, to fight hunger and shorten the line of need in our community. By utilizing volunteers during the event, more of the proceeds from each ticket purchased can help provide qualified, at-risk and economically disadvantaged adults with the culinary and life skills training needed to pursue a sustainable career in the food industry.

More information

To learn more about the 16-week Second Harvest Culinary Training Program and how to apply for the next class, click here.

To find out when the next Chef’s Night is announced, sign up here.

To shop A Spoon Full of Hope, visit www.aspoonfullofhope.org.

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