LEWISTON — The 6th annual Chefs Soiree will take place at 5:30 p.m. Friday, Sept. 30, at St. Mary’s Nutrition Center of Maine, 208 Bates St.
Attendees will sample great food and wines, watch food preparation and cooking demonstrations and take home recipes.
Paul Landry, owner of Fish Bones American Grill, will be accompanied by his restaurant’s chef/general manager, David Moyse. Dan Caron, director of The Green Ladle (Lewiston High School’s culinary arts program), and Katie Liguori, instructor and pastry chef at The Green Ladle, will join the festivity along with students.
Menu and demonstrations will include: multigrain bread with flaxseed oil and wheat germ, rosemary and sundried tomato butter; lobster and baby cheddar ravioli with mushrooms, rosemary and sun-dried tomato; Mediterranean chicken with artichokes, capers and tomatoes in a lemon caper sauce; and chocolate raspberry truffle torte.
Chefs will share their secrets about how to make these delicious dishes. They’ll also show how to make your own butter (in 10 minutes) and pasta, too.
Tickets are $100 per person. Tickets purchased by Sept. 16 are only $75 per person.
Proceeds will support the St. Mary’s Nutrition Center and its programming.
Based on the belief that good health relies upon access to healthy food, the Nutrition Center is a true ‘community center.’ It is home to the St. Mary’s Food Pantry, Community Cooking Education Programs, the Somali Nutrition Education Initiative and Lots to Gardens.
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