Eat well, do good at Second Harvest’s Chef’s Night dinners Jan. 8 and Jan. 14

If you missed the James Beard Foundation’s Celebrity Chefs Tour dinner last month — it was the Very Big Deal culinary event of the year, according to many who attended (see our photos) — here’s your chance to make up for it. Four Seasons Orlando chef Sam Faggetti and FSO pastry chef Rabii Saber are preparing a four-course dinner for a lucky few at the latest installment of Second Harvest Food Bank’s Chef’s Night series.

Part of the Catering for Good program, Chef’s Night brings chefs into Second Harvest’s Community Kitchen to raise funds to combat food insecurity. Proceeds benefit Second Harvest’s culinary training program, which gives students “the skills and inspiration they need to obtain an entry-level position in a food service establishment.”  

6 p.m. Thursday, Jan. 14
Second Harvest Food Bank of Central Florida
411 Mercy Drive 
$100 per person
More info at FeedHopeNow.org; purchase tickets here or call 407-514-1048.

JAN. 14 MENU 
First course: King Crab, Mâché, Celery Root, Broken Grapefruit Vinaigrette
Wine Pairing: Cantina Andriano, Pinot Grigio, Alto Adige

Second course: Maple Glazed Pork Belly, Brioche Toast, Huckleberry Compote, Poached Egg
Wine Pairing: Riesling, “R,” Kabinett, Pfalz, Germany

Third course: Pan Roasted Lamb Saddle, Parsnip, Brown Lentils, Pomegranate
Wine Pairing: Tapiz, “Alta” Uco Valley, Mendoza

Dessert: Lemon Bar with Strawberry and Hibiscus
Wine Pairing: Saracco, Moscato d’Asti, Italy

And by the way, as of this writing, there were still tickets available for tomorrow night’s Chef’s Night dinner with chef Paula Kendrick (Jan. 8, $75 per person):

JAN. 8 MENU
Welcome Cocktail and Appetizer

Amuse Bouche: Florida Blue Grab and Tarragon Salad

Salad: Greens with Watercress, Radish, Roasted Fennel, Goat Cheese, Citrus Vinaigrette

Entree: Florida Beef Fillet, Red Wine Glaze, Cauliflower Mash, Carrots, Rutabaga, Mushroom Melange

Dessert: Strawberry Coconut Trifle

This article appears in Jan 6-12, 2016.