Chefs of the Valley the 12Th Annual Benefit Event for the Upper Valley

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Chefs of the Valley

The 12th Annual Benefit Event for the Upper Valley Haven

Sunday, April 29, 2018 4 to 6:30 pm

Meet the Chefs and Beverage Companies

Ariana's Martin Murphy, Chef Margaret Schemmel, Sous Chef

Seared scallop with asian influence Fish stew with fennel, leek and tomato Pulled pork

Bistro Nouveau Doug Langevin, Chef/Owner Lana Plaisted, Events Manager

Mini tomato bisque and grilled cheese shooters Chilled sesame chicken and broccoli noodles

Blood’s Catering & Party Rentals Gene McCray, Executive Chef Jonathan Stevens, Sous Chef

Short rib slider pickled carrot hay, smoked bourbon aioli and asiago Three cheese gnocchi roasted vegetable medley, crispy chickpeas and basil cream sauce

Blue Moon Sorbet John Donaldson, Sorbetierre Pamela Frantz, Assistant Sorbetierre

Pear ginger and Raspberry cassis sorbets

Canoe Club Adam Coulter, Executive Chef Daniel McCarthy, Cook Ray Streete, Cook

Wild mushroom pierogi, creme fraiche, herbs country pork pate Buttermilk biscuit, fennel seed mustard basil ice cream

Carpenter & Main Bruce MacLeod, Chef/Owner

Blackened salmon with pea shoot salad

Coach House Joshua Duda, Chef

Elixir Christopher Brewer, Chef Jane Carrier, Owner | Skip Symanski, Owner

Truffled chicken liver mousse, crispy capers, chives Chilled PEI mussels with a coconut-red curry sauce, bell pepper-cilantro confetti

Heart Rock Kitchen Claire Mayock, Chef and Owner Kelley Ruch & Francine Magee, Sous Chefs

Fresh raspberry mousse in dark chocolate cups (GF) Flatbread bites with fig, caramelized onions and goat cheese (GF) Caprese skewers with balsamic emulsion drizzle

King Arthur Flour Jason Furch, Sous Chef Black quinoa salad topped with lime jalapeno yogurt dressing Assorted mini cupcakes

Oak & Grain at the Inn at Pleasant Lake Bryan Leary, Executive Chef Jessica Bray, Head of Restaurant Services and Event Coordination Anna Wickstrom, Marketing Assistant and Head of Guest Services

Whiskey soy braised Miles Smith Farm pork belly skewers, Spring Ledge Farm kimchi vinaigrette, Wadleigh Hill Farm micro wasabi greens Atlantic salmon ginger brown sugar gravlax, house made chive creme fraiche, crispy capers

PINE Restaurant Justin Dain, Executive Chef Amanda Champagne, Executive Sous Chef Chris Blackburn, Sous Chef

Sweet pea and carrot bigusto ravioli's Pea tendrils, hazelnuts, brown butter and lemon vinaigrette Tuna crudo with pineapple, coconut, macadamia nut, sichuan oil, pistachio Assortment of petit four desserts

Prince and the Pauper Lyda Lemire, Chef de Cuisine Donna Miles, Pastry Chef

Sweet potato soup garnished with roasted red pepper and bacon salsa Lemon cheesecake with rosemary shortbread crust, garnished with candied rosemary and candied lemon peel

Quechee Club Caleb Lara, Executive Chef Robert Kagan, Banquet Chef Alijah Webb, Pastry Apprentice

Brisket sliders - Vermont cheddar cheese, vinegar slaw, spicy BBQ sauce brioche slider buns Ceviche shrimp- pickled daikon radish salad, double fried plantain chip Beer chicken tostada- Vermont smoked cheddar, pickles, fried blue tortilla chip

Robie Farm Chris Antell, Chef| Mark Robie, Cheese Man & Farm Manager| Tracy Thurston, Store & Sales Manager| Lee Robie, Owner

Mojo pork on toasted crostini Robie cheese

Simon Pearce Jeremy Conaway, Executive Chef Armando Donato, Executive Sous Chef Antonio Centonze, Line Cook

Hay roasted lamb shoulder with mascarpone and mint House made hummus with balsamic roasted baby carrot, harissa, and na'an

Thyme Francisco Guerra, Chef Eben Brock, Sous Chef

Cucumber with goat cheese mousse, beets, basil House made flatbread with prosciutto, blue cheese, dried kimi figs, caramelized onion, pesto, balsamic drizzle

Woodstock Inn Chris Lauinger, Chef de Cuisine Joe McBeth, Sous Chef

Chef’s hand crafted meatballs, Sunday sauce and herb ricotta spread Broccoli cheddar soup-pork belly croutons, leeks ash and tomato syrup Asparagus with frisee and spinach salad with chorizo and egg dust

Worthy Burger Jason Farina, Chef Eric Hodet, Chef

Worthy Brawn:Slow cooked pigs head terrine served on a seeded rye cracker with an IPA mustard.

Lion’s mane duxelles tart served with goat cheese, fennel pollen and apricot glaze.

Worthy Kitchen Matt Pond, Chef Vaughn Metcalf, Chef

Whipped Fromage Blanc Spring radish, English peas, asparagus tips, Fines herb puree, toasted hazelnut & cavedoni saba

Chicken Liver Mousse Rhubarb-shallot jam, agro dolce cippolini onion & herbs de provence crostini

Amoskeag Beverage Bellavance Beverage Horizon Beverage King's Row Perfecta Shipyard Brewing Bellavance #2

With Gratitude

The Haven gratefully acknowledges all of the participating chefs for donating their talents and cuisine, and the beverage providers and many others who contribute to the success of this event. Because of you, the Haven is able to help the most vulnerable members of our community, more than 14,500 last, to find hope and discover possibility. Thank you!