Six Kitchens:
Dinners to Support the Keller Market House
Saturday, June 15th
Help the Keller Market House to complete renovations for phase one of our new commercial kitchen while enjoying a lovely evening with expertly prepared, locally sourced menus, well-paired wine and good friends!
Join us Saturday, June 15th at 6:30 pm for a series of fundraiser dinners. Members of our community will generously open their homes, each hosting a different and uniquely themed dinner.
All proceeds from the event will go to fund the necessary improvements and equipment for the first phase of the Keller Community Kitchen project. This licensed kitchen will help us to expand our programming and further support our mission. A grant from the Fairfield County Foundation's Wendel Family Fund has enabled us to make considerable progress. The funds raised by these dinners will help us with the finishing touches. The generosity of our hosts and chefs and sponsorships by Lancaster Bingo and NFocus Consulting will cover the majority of our costs and help to ensure that as much money as possible will go directly to our project.
Our commercial kitchen will allow us to:
• increase our range of product offerings
• host interactive cooking classes and demonstrations
• offer a community space with facilities for events that involve food and drink
• further develop our relationship with students and interns from area culinary and nutrition programs
Reserve a space for a $100 donation per person. Choose the menu and location of your choice below and click on its individual link for tickets to that dinner.
Join us Saturday, June 15th at 6:30 pm for a series of fundraiser dinners. Members of our community will generously open their homes, each hosting a different and uniquely themed dinner.
All proceeds from the event will go to fund the necessary improvements and equipment for the first phase of the Keller Community Kitchen project. This licensed kitchen will help us to expand our programming and further support our mission. A grant from the Fairfield County Foundation's Wendel Family Fund has enabled us to make considerable progress. The funds raised by these dinners will help us with the finishing touches. The generosity of our hosts and chefs and sponsorships by Lancaster Bingo and NFocus Consulting will cover the majority of our costs and help to ensure that as much money as possible will go directly to our project.
Our commercial kitchen will allow us to:
• increase our range of product offerings
• host interactive cooking classes and demonstrations
• offer a community space with facilities for events that involve food and drink
• further develop our relationship with students and interns from area culinary and nutrition programs
Reserve a space for a $100 donation per person. Choose the menu and location of your choice below and click on its individual link for tickets to that dinner.
Many thanks to our event sponsors!
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The Menus ....
Backyard Cookout
with Chef Doug Weber
at the Speakman Home
Appetizer:
Sante Fe Shrimp Martini Cocktail
Salad:
Watermelon Salad
feta, lemon, honey, mint, arugula
Sorbet:
Peach Sorbet
Entree:
Surf and Turf: grilled 6 oz filet of beef tenderloin and lobster tail
sautéed mushrooms, Sauce Bernaise, Beurre Blanc
Twice-baked potato
Grilled asparagus with raspberry enhancement
Bread:
San Francisco Sourdough with herbed olive oil
Dessert:
Broiled Tequila Marinated Pineapple served with homemade ice cream
Assorted Cookies
Coffee, Kahlua and Cream
Click here to make reservations
Sante Fe Shrimp Martini Cocktail
Salad:
Watermelon Salad
feta, lemon, honey, mint, arugula
Sorbet:
Peach Sorbet
Entree:
Surf and Turf: grilled 6 oz filet of beef tenderloin and lobster tail
sautéed mushrooms, Sauce Bernaise, Beurre Blanc
Twice-baked potato
Grilled asparagus with raspberry enhancement
Bread:
San Francisco Sourdough with herbed olive oil
Dessert:
Broiled Tequila Marinated Pineapple served with homemade ice cream
Assorted Cookies
Coffee, Kahlua and Cream
Click here to make reservations
A Menu from Provence
with Chef Brad Grywalski
at the Grywalski Home
Hors d'oeuvres:
a selection of hors d'oeuvres in the style of Provence
Appetizer:
Provencal vegetable tart ~ slow cooked seasonal vegetables with goat cheese in a pastry tart
Salad:
Salade nicoise ~ classic bistro salad of tuna, potatoes, eggs, olives and green beans
Entree:
Daube au boeuf a la Provencal ~ wine braised beef stew with vegetables served over polenta
Dessert:
Clafoutis ~ tender, custard based dessert of seasonal fruit dusted with powdered sugar
Click here to make reservations
a selection of hors d'oeuvres in the style of Provence
Appetizer:
Provencal vegetable tart ~ slow cooked seasonal vegetables with goat cheese in a pastry tart
Salad:
Salade nicoise ~ classic bistro salad of tuna, potatoes, eggs, olives and green beans
Entree:
Daube au boeuf a la Provencal ~ wine braised beef stew with vegetables served over polenta
Dessert:
Clafoutis ~ tender, custard based dessert of seasonal fruit dusted with powdered sugar
Click here to make reservations
An Evening in the Hamptons
with Chef Elisa Garlinger Dowdy
at the Scheffler Home
Appetizer:
Gazpacho Shrimp Cocktail
Salad:
Tricolor Salad with Oranges
Entree:
Filet of Beef with Mushrooms and Bleu Cheese
Parmesan Chive Smashed Potatoes
Haricots Verts with Hazelnuts and Dill
Dessert:
Fresh Berries with Sweet Ricotta
Sorry, this dinner is full
Gazpacho Shrimp Cocktail
Salad:
Tricolor Salad with Oranges
Entree:
Filet of Beef with Mushrooms and Bleu Cheese
Parmesan Chive Smashed Potatoes
Haricots Verts with Hazelnuts and Dill
Dessert:
Fresh Berries with Sweet Ricotta
Sorry, this dinner is full
Eat Your Greens!
A Local, Seasonal Feast
with Chef Kate Adler
at the Barn at Bluegreen Gardens
Appetizer:
Deviled Eggs with Peas and Ham
Buttered Radishes
Seasonal Vegetables with green goddess dressing
Assorted cheeses
Salad:
Arugula, mixed greens and herbs with roasted beets, strawberries, sheep's milk cheese and pistachios
Entree:
Marinated grilled flank steak and chicken thighs with chimichurri sauce
Grilled seasonal vegetables with new potatoes
Dessert:
Lemon Berry Shortcake
Assorted chocolates
Sorry, this dinner is full
Deviled Eggs with Peas and Ham
Buttered Radishes
Seasonal Vegetables with green goddess dressing
Assorted cheeses
Salad:
Arugula, mixed greens and herbs with roasted beets, strawberries, sheep's milk cheese and pistachios
Entree:
Marinated grilled flank steak and chicken thighs with chimichurri sauce
Grilled seasonal vegetables with new potatoes
Dessert:
Lemon Berry Shortcake
Assorted chocolates
Sorry, this dinner is full
French California Cuisine
with Chefs Susie & Nick Krutsch
at the Cork Home
Amuse Bouche:
Lobster Gazpacho shooters, fresh dill
Cheese Pennies
First Course:
Chilled Sugar & Salt Cured Shaved Beef
fried capers, lemon, shaved parmesan, Italian parsley
Second Course:
Goat Cheese Arugula Ravioli
pancetta, scallion butter, fresh basil
Third Course:
Butter Poached Chicken
Sweet Corn Sformato, grilled asparagus, blistered tomato
Homemade Rolls
Dessert:
Warm Fresh Apricot Tart
Mascarpone cream, almond brittle, raspberry, edible flowers
Click here to make reservations
Lobster Gazpacho shooters, fresh dill
Cheese Pennies
First Course:
Chilled Sugar & Salt Cured Shaved Beef
fried capers, lemon, shaved parmesan, Italian parsley
Second Course:
Goat Cheese Arugula Ravioli
pancetta, scallion butter, fresh basil
Third Course:
Butter Poached Chicken
Sweet Corn Sformato, grilled asparagus, blistered tomato
Homemade Rolls
Dessert:
Warm Fresh Apricot Tart
Mascarpone cream, almond brittle, raspberry, edible flowers
Click here to make reservations
A Taste of Italy
with Chefs Dennis and Cheri Johnson
at the Johnson Home
Soup:
Tomato Basil Bisque
Salad:
Mixed Greens with Feta, Cranberries and Pecans in a Vinaigrette Dressing
Entree:
Shrimp in White Wine Butter Sauce over Linquini
Honey Parmesan Brussel Sprouts
Italian Rolls
Dessert:
Sugar Cream Pie
Chocolate Covered Strawberries
Click here to make reservations
Tomato Basil Bisque
Salad:
Mixed Greens with Feta, Cranberries and Pecans in a Vinaigrette Dressing
Entree:
Shrimp in White Wine Butter Sauce over Linquini
Honey Parmesan Brussel Sprouts
Italian Rolls
Dessert:
Sugar Cream Pie
Chocolate Covered Strawberries
Click here to make reservations