|Six top regional chefs to prepare a 5-course Finger Lakes dining extravaganza at Geneva on the Lake.
The Finger Lakes Culinary Bounty announced the menu for their annual fundraising dinner, held the first Monday of August on the lakefront grounds of Geneva on the Lake. This year, that Monday falls on August 6, and six top regional chefs take to the kitchen to create a 5-course feast using Finger Lakes ingredients. Each course is paired with a choice of Finger Lakes wines and beers. And new this year, the wines, along with some part of each course, will be served family style.
The dinner kicks off at 6:00pm with “Hors d’oeuvres on the Terrace.” During this hour, guests will have the opportunity to try a wide range of Finger Lakes fare accompanied by wines of their choice. Then, at 7:00pm the event moves into the tent for dinner.
Peter McDonald, local food producer of McDonald Farm is our emcee this evening. The McDonald Farm is a 220 acre pasture based, multi species, multi-generational small family farming venture located in the heart of the Finger Lakes Region of Upstate NY. Owned and operated by the Peter McDonald family, McDonald Farm is developing a successful model for fulfilling relationships between soil, animals and people through a farming enterprise dedicated to restorative agricultural practices for clean food production. Live music will play throughout the evening by “Rebecca Colleen and the Chore Lads”, a Peter McDonald Family and Friends Band, performing a light array of music including Gospel, Bluegrass, Country, Opera and Broadway show tunes.
Of course, the highlight of the evening is the food and wine pairings. It is Board member, Chef Richard Lerman’s second year of finding the chefs and developing the menu for the dinner. He took over the duty after the Bounty’s founding member, Chef Debra Whiting, was killed in a car accident last summer. “It is an honor to take over this duty in Deb’s memory and I think, again this year, we’ve done her proud.” Chef Lerman adds, “We’ve added a great new feature to this year’s dinner too. At each course, each Chef responsible for that course will have the opportunity to speak to the development and preparation of their dish.”
The 2012 Chef lineup with their dishes is as follows:
Appetizer: Barbequed pork bratwurst apple and pear compote.
Soup: Sweet corn bisque with tomato/basil relish.
Salad: Mixed green strawberry salad with baby carrots, heirloom tomatoes and goat cheese, topped with virgin grape seed oil, strawberry vinegar and chocolate laced mint.
Dessert: Raspberry “Triple” Raspberry Bavarian cream, chocolate & mint cake with fresh raspberries, topped with a raspberry sauce.
Chef Lerman is quick to point out that there are vegetarian options available for both the appetizer and the duck entrée, and guests should mention their preference when they make their reservations. Tickets to the Dinner are $75 a person and seating is limited. Reservations are being taken at Geneva on the Lake by calling 1-800-3-GENEVA. Overnight packages are also available.
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