Not really gardening (well, actually Helen Bannerman was quite the gardener), but sounds like a cool event:
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Dinner is Served on Bannerman Island – By 5 Hudson Valley Chefs
On September 11, 2010 a five course dinner will be served on Bannerman Island at the Hudson Highlands State Park, crafted entirely from the freshest, highest quality local ingredients, prepared and served for 40 people by five of the top chefs in the Hudson Valley. Proceeds will benefit The Bannerman Castle Trust, Inc., a 501(3)c not-for-profit organization dedicated to the preservation of Bannerman Castle, an endangered Hudson River Landmark and symbol of New York history.
Guests will dine among Helen Bannerman’s gardens and enjoy views of Bannerman Castle and the Hudson River. The dinner also includes a guided tour of Bannerman Island. Fundraising Tickets are $75-125 and seating is limited to 40.
Noah Sheetz, Executive Mansion, Albany
Since moving to the Hudson Valley in 1999, Noah has worked in fine dining restaurants and has owned a bakery. In April of 2004, Noah was hired as the Executive Chef of the Governor’s Mansion in Albany New York. As the Executive Chef at the Executive Mansion, Noah plans and supervises special events, private dinners, working luncheons, and neighborhood barbecues. Noah spends time networking with local farms and is involved in community outreach to educate youth promoting organic gardening and eating locally.
Laura Pensiero, GiGi Market and Trattoria, Red Hook/Rhinebeck
As the owner and creative force behind Gigi Hudson Valley, Laura works with her talented team to provide a bountiful Hudson Valley roadmap to delicious and healthful eating, Mediterranean style! Laura, a graduate of the French Culinary Institute and registered dietitian, co-authored The Strang Cancer Prevention Center Cookbook (McGraw-Hill 2004; Dutton 1998) and authored Hudson Valley Mediterranean: The Gigi Good Food Cookbook, (HarperCollins) in 2009. In the May 2005 5th Anniversary issue of “O” Oprah Magazine <http://www2.oprah.com/omagazine/200505/omag_200505_food.jhtml> , she was selected among the 5 most “Gifted and Giving” food professionals.
Bob Turner, Omega Institute for Holistic Studies
Robert Turner joined the Omega FoodWorks team in 2002 and in 2007 became general manager and executive chef of Omega FoodWorks. An honors graduate of the Culinary Institute of America, he has been teaching the Omega Cooking workshop series for five years.Turner’s personal food philosophy is straightforward: Cook locally, seasonally, and simply. He believes that a closer relationship with your food is not only meditative but also promotes conscious consumption that spreads to other areas of life. He networks closely with local farmers and regional producers to provide the best meals possible for Omega guests and staff.
Jeff Loshinsky is a full service caterer and personal chef well versed in the style and demands of contemporary entertaining. Jeff takes great pride in utilizing the fresh local ingredients that the Hudson Valley has to offer. Currently based in pastoral Columbia County he is a graduate of The Culinary Institute of America and a member of the Alumni Association. In addition, he is a member of Columbia County Bounty <http://www.columbiacountybounty.com/> and USDA Healthy Meals Resource System <http://healthymeals.nal.usda.gov/schoolmeals/Chef/ChefsDirectory.php?state=NY> . As a Regional Executive Chef with Lackmann Culinary Services, Jeff oversaw several prestigious New York City corporate food-service accounts, and produced a number of high-end catered events.
Liz Beals is a graduate of the Culinary Institute of America. A Columbia County resident she has worked in some of the top fine dining restaurants in New York. As the “Chief Jammer” at Beth’s Farm Kitchen, she oversees every aspect of the extensive pickling and preserving operation, sourcing local and regional fruits and vegetables for the entire line of products. .
Soup course – Bob Turner
Watermelon Gazpacho with New York State Feta and Sweet Onion
Salad course – Jeff Loshinsky
Local Greens with Smoked Duck and Heirloom Apples
Main course – Laura Pensiero, GiGi Market and Tratorria
Herb Marinated Northwind Farm Grilled Chicken with Mr. Mink’s Panzanella
Cheese course – Liz Beals, Beth’s Farm Kitchen
Hard Aged Sprout Creek cheese, Quince Paste
Dessert course – Noah Sheetz
Maple Brioche Bread Pudding with Dried Local Cherries and Peach Plum Bavarian
TICKETS AND INFORMATION @firstname.lastname@example.org <mailto:email@example.com>
P.O. Box 843
Glenham, NY 12527-0843