If you missed Second Harvest’s third Chef’s Night (like we did) here’s a little recap! Chef Kathleen Blake, 2015 James Beard award nominee and owner of The Rusty Spoon in downtown Orlando, recently served up some dishes as part of the Chef’s Night series and Catering for Good program.
If you’re not familiar, Chef’s Night brings local top chefs into Second Harvest’s Community Kitchen to celebrate delicious food and raise money for a good cause. All proceeds benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food service establishment. For more on our first Chef’s Night with John Rivers, click here.
Here’s what Chef Blake and team served up last week!
MENU:
- Passed Appetizer: Amuse-bouche
- First Course: Charred squid and octopus with Frog Song organic watermelon two ways with house pickled peppers and arugula
- Second Course: Sweet corn, chorizo and local oyster mushrooms with fettuccine paprikash
- Third Course: Lake Meadow roasted poussin with butternut squash skordalia and natural jus
- Dessert: Peach cobbler with muse butter pecan gelato
And don’t miss the next Chef’s Night on August 27 featuring Disney’s Grand Floridian and Victoria & Albert’s chef, Scott Hunnel and Erich Herbitschek, Executive Pastry Chef. It’s sure to be magical!