~ keeping people connected through food ~
What is this event?
A three course meal with optional enhancements shipped to your door on June 13th. Then log-in on your computer and eat together with other diners while connecting via virtual broadcast with chefs and artisans, highlighting the Finger Lakes Region of New York.
Mission of this dinner:
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To remind people that we are still connected, still social, even from a distance.
-
To provide respite and celebration of food and people, the way restaurants have always done, but we bring the restaurant to them.
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To keep each other safe and sane - this collaboration will happen virtually, from menu development to execution.
-
To help keep restaurants, farmers, and chefs afloat during turbulent times.
Featured Chefs
Luke Houghton of Pure Catering & Events, Auburn, NY
Orlando Rodriguez of Graft Wine & Cider Bar, Watkins Glen, NY
Carl Bray of Ventosa Vineyards, Geneva, NY
menu
Grilled Polenta & Mushrooms
farmer ground flour polenta, fruit of the fungi mushrooms, crisp vegetables
Chef Carl Bray
Ventosa Vineyards, Geneva NY
Pan Seared Sirloin Steak or Kohlrabi Steak (vegetarian option)
fondant potatoes, asparagus salad, wild ramp butter
Chef Luke Houghton
Pure Catering & Events, Auburn NY
Caramel Flan
Ithaca Milk, strawberry rhubarb compote, coffee brittle
Chef Orlando Rodriguez
Graft Wine & Cider Bar, Watkins Glen, NY
All Dishes are gluten-free.
how it works:
Guests will purchase a ticket by Tuesday, 6/9 at 8 pm.
Upon purchase, guests will select their preferred pickup location (or delivery-from location)
Meals will be available for pickup/delivery on Saturday, June 13th from 12 pm to 4 pm at designated locations. Shipping is also available in the lower 48 United States
Guests will receive an invitation to a live broadcast featuring all chefs, artisans, and more as we reheat and plate the dishes, discuss the bounty of the Finger Lakes.
This live virtual event will begin at 6 pm on Saturday, June 13th.
The broadcast will allow for chefs to give instructions on heating, plating, and wine-pairing, as well as talk about the farmers who grew the ingredients and the inspiration behind the dishes.
Guests will have the opportunity to eat "together" as our emcee will allow time between courses for conversation, Q&As, and connection between guests - all happening virtually.
Sit with your friends! When purchasing your ticket, let us know how many at your “table” and we will assign a private chat room for you to pop into between courses!
Mission of this dinner:
-
To remind people that we are still connected, still social, even from a distance.
-
To provide respite and celebration of food and people, the way restaurants have always done, but we bring the restaurant to them.
-
To keep each other safe and sane - this collaboration will happen virtually, from menu development to execution.
-
To help keep restaurants, farmers, and chefs afloat during turbulent times.
Featured Chefs
Luke Houghton of Pure Catering & Events, Auburn, NY
Orlando Rodriguez of Graft Wine & Cider Bar, Watkins Glen, NY
Carl Bray of Ventosa Vineyards, Geneva, NY
menu
Grilled Polenta & Mushrooms
farmer ground flour polenta, fruit of the fungi mushrooms, crisp vegetables
Chef Carl Bray
Ventosa Vineyards, Geneva NY
Pan Seared Sirloin Steak or Kohlrabi Steak (vegetarian option)
fondant potatoes, asparagus salad, wild ramp butter
Chef Luke Houghton
Pure Catering & Events, Auburn NY
Caramel Flan
Ithaca Milk, strawberry rhubarb compote, coffee brittle
Chef Orlando Rodriguez
Graft Wine & Cider Bar, Watkins Glen, NY
All Dishes are gluten-free.
how it works:
Guests will purchase a ticket by Tuesday, 6/9 at 8 pm.
Upon purchase, guests will select their preferred pickup location (or delivery-from location)
Meals will be available for pickup/delivery on Saturday, June 13th from 12 pm to 4 pm at designated locations. Shipping is also available in the lower 48 United States
Guests will receive an invitation to a live broadcast featuring all chefs, artisans, and more as we reheat and plate the dishes, discuss the bounty of the Finger Lakes.
This live virtual event will begin at 6 pm on Saturday, June 13th.
The broadcast will allow for chefs to give instructions on heating, plating, and wine-pairing, as well as talk about the farmers who grew the ingredients and the inspiration behind the dishes.
Guests will have the opportunity to eat "together" as our emcee will allow time between courses for conversation, Q&As, and connection between guests - all happening virtually.
Sit with your friends! When purchasing your ticket, let us know how many at your “table” and we will assign a private chat room for you to pop into between courses!
