Five Course Dinner for 200

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.

Beverages will include award-winning hard cider from the Warwick Valley Winery, wines from local merchants, Peck’s Wines & Spirits and Pine Island Wine & Liquors. In addition there will be entertainment during the cocktail hour by the Warwick Valley Chorale and the Skye Jazz Trio during dinner.

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 <http://www.amityarts.com/>  and Dr. Deb Bernstein <http://www.warwickinfo.net/os-bernstein-01.html> , who have been working together molding the clay, firing, and glazing the vases.

Tickets available by calling 845-258-1000 (Peter and Sondra Hall) or 258-9004 (Sue Wilk, President, Pine Island Chamber of Commerce). Ticket price $90 per person. Sale of tickets continues now until July 10, 2010. Entrée selection must be made by July 11, 2010. Thank you.

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 <http://www.crystalinn.biz> , Amity, NY
Trio of Hudson Valley braised short rib, beef tenderloin, and foie gras, adorned with select summer vegetables

Chef Esteban Javier, Yesterdays <http://yesterdaysnet.com/> , 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