Our Chefs

    We’re extremely grateful to these talented culinary professionals who are all donating their time, talents and resources for this evening.

    Cocktail Reception

    Cured Salmon Display – donated by Solex Fine Foods and Markus Draxler
    Artisanal Charcuterie and Cheese – donated by White Beeches

    Assorted Passed Hors D’oeuvres:
    Caesar Salad prosciutto | rocket | garlic crouton
    Deviled Egg Nicoise kalamata | green bean | anchovy
    Pancetta Fig Truffle fig tapenade | candied orange zest

    Chef Ross Goldflam image

    Ross Goldflam

    White Beeches Golf & Country Club

    Entree 2:
    Pan Seared Duck Breast celeriac | choux rouge | kumquat preserve

    Pastry Chef Jennifer Mais image

    Jennifer Mais

    Palma (NYC)

    Dessert:
    Torta Caprese orange scented chocolate cremeux | candied almonds | fior de latte gelato

    Chef Don Pintabona image

    Don Pintabona

    Chef/Author (formerly of Tribeca Grill)

    Entree 1:
    Herb-Mustard Crusted Atlantic Black Cod spring fava puree | truffle vinaigrette

    Chef Claudia Rovegno image

    Claudia Rovegno

    From Scratch (Ridgewood, NJ)

    Pasta Course:
    Beet Ravioli mascarpone | ricotta | lemon | sweet pea

    Chef John Vitale image

    John Vitale

    Caffe Anello (Westwood, NJ)

    First Course:
    Meatballs house made ricotta | pomodoro | pecorino