A FARM-TO-TABLE EVENING WITH REDDING CHEFS,
ABUNDANT FOOD, FLOWERS, & FRIENDS
September 8, 2018
Cocktails & Hors d’Oeuvres at 5 p.m.
Dinner at 6 p.m.
Spend a lovely evening with friends & neighbors as you enjoy our summer gardens and pastures while dining on delicious, freshly harvested foods from the Farm, all creatively prepared by Redding’s own celebrated chefs Evan Hanczor & Scott Drozd.
$150 per Member ($75 is tax deductible)
$175 per Non-member ($100 is tax deductible)
——PLEASE CONSIDER BEING A SPECIAL SPONSOR ——
$600 Includes dinner for two people, a signed copy of Evan’s book, Breakfast: Recipes to Wake Up For published by Rizzoli, reserved parking, and recognition in our program.
Seating is limited, please reserve your seats early.
We are now FULL, please call us at (203) 938-2117 to be added to the waiting list.
The proceeds from this special event will directly benefit our educational programs, including our outreach to Title I schools and our residential summer camp, which brings together children from the inner cities of Connecticut with children from the surrounding area. The evening will include a brief presentation about these worthy programs and opportunities to help them flourish.
Evan Hanczor was raised in Redding. He is the chef at egg, a farm-to-table restaurant in Brooklyn with an outpost in Tokyo. He is the co-author of Breakfast: Recipes to Wake Up For, and creator/curator of Tables of Contents, an edible reading series hosted monthly at egg. Evan also works on food policy and advocacy with the Chef Action Network and several food-focused nonprofits.
Scott Drozd lives in Redding. He has worked in many renowned kitchens in California and New York, including BLT in New York’s Ritz Carlton Central Park, Plein Sud, and the fabled Oak Room. He is a permanent member of the Iron Chef Team.