Tickets and reservations are sold out for this year's Feast.
Event Management: Call 845-258-1000
Outstanding Program and a Superb Five-Course Feast to
Benefit the Pine Island Community
The Second Annual Black Dirt Feast to be held on July 27, 2010, is an al fresco fund-raiser organized by the Pine Island Chamber of Commerce. Some of the most distinguished chefs in the Warwick Valley joined forces to collaborate on a multi-course sit-down dinner in the fields of Pine Island, at Scheuermann Farm.
Table decorations, displaying flowers arranged by Sally Scheuermann from her nearby gardens on the Scheuermann Farms & Nurseries property, will be unique, hand-crafted pottery from two local potters, Judy Duboff and Dr. Deb Bernstein, who have been working together molding the clay, firing, and glazing the vases.
The Menu for July 27, 2010
Hors d'oeuvres Chef Heather Kurosz, Black Dirt Gourmet at W. Rogowski Farm, Pine Island, NY
Cheryl Rogowski's famous Onion Pie
Grilled scallion & beef tenderloin(Kezialain) negamaki with sesame vinaigrette
Fried goat cheese & cherry tomato skewers
Crispy corn fritters with chipotle-avacado guacomole
Chilled English Pea & Mint Shooters
Grilled marinated mushroom skewers
Appetizer Chef Erik Johansen, Iron Forge Inn, Bellvale, NY
Pan-seared scallops with pulled-pork and summer vegetable ragout
Soup Course Chef Vito Viviano, Trattoria Viviano, Warwick, NY
Traditional Herbed Foccacia topped with Zucchini, Plum Tomato and Onion
Minestrone Genovese - Garden fresh seasonal vegetables with a touch of pesto.
Salad Course Chef Alex Barron, Breezy Point Inn, Greenwood Lake, NY
Vorspeise Salat: Tastings of cucumber dill salad, beet salad, carrot-celery root salad, liverwurst salad and german potato salad
Choice of One Entrée: Chef James Haurey, Crystal Inn, Amity, NY Trio of Hudson Valley braised short rib, beef tenderloin, and foie gras, adorned with select summer vegetables
Chef Esteban Javier, Yesterdays, Warwick, NY* Chicken scarpiello: chicken breast with chicken sausage, red and green peppers, tomatoes, onions, white wine and penne
Chef Tony Sylaj, Grappa Ristorante, Warwick, NY Edenrook Farms trout, broiled with a Livornese sauce, served with creamy polenta and fontina cheese, adorned with white and green asparagus
Buffet Dessert Chef Leslie Noble, Noble Pies, Warwick NY
Assorted fruit pies
Chef Jean-Claude Sanchez, Jean-Claude Pastries, Warwick and Greenwood Lake, NY
Country carrot cake, with Black Dirt beet coulis
* Note: Change in chef made on June 12, due to scheduling conflict.
