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! Sponsors Allard’s Dawn Carey & Christopher Smith William Chabot Joe Ronan Nan Stone Marc Thompson Granite Value Capital Silent Auction Donors Raffle Donor Aline Ordman The Hanover Inn Wedding Photography by Carmen Noradunghian The Gerry Grimo Jazz Trio The Dartmouth Aires Blood’s Catering Event Volunteers Event Committee Dawn Carey, Jane Darrach, Bruce MacLeod, Lisa Mabey, Aline Ordman and Tim van Leer .