3rd Annual Black Dirt Feast To Be Held August 2, 2011

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) June 1, 2011 -- On August 2nd from 6 to 9 PM, some of the most distinguished chefs in the Warwick Valley will join forces with the Pine Island Chamber of Commerce for the 3rd Annual Black Dirt Feast. Enjoy an outstanding five-course al fresco meal on the great lawn of Scheuermann Farms & Greenhouses amid music from the Hudson Valley Opera Theatre, under the direction of Ron Defesi, and the Jeff Ciampa Jazz Trio.

Guests will relax at tablescapes of beautiful linens, china and crystal with flower arrangements created by Sally Scheuermann in the hand-crafted pottery of Andrea Carr, while basking in the breathtaking view of the Black Dirt Region. The evening's menu will offer paired organic and bio-dynamic wines with locally grown produce and foods whipped up into delectable culinary creations:

Hors D'oeuvres: Assorted hot and cold hors d'oeuvres from the Catering House of Ed Fava, Greenwood Lake.

Appetizer: Lowland Farms beef short ribs, seared and slow cooked in Chumley's BBQ sauce until fall-off-the-bone-tender, served with balsamic glazed Pine Island sweet onions - prepared by Chumley's Chef Dan Lemire.

Soup: Hot roasted sweet corn bisque with succotash and corn sprouts - prepared by Black Dirt Gourmet Chef Heather Kurosz.

Salad: Rogowski Farm Arugala, watermelon, and radish, with truffle vinaigrette - prepared by Iron Forge Restaurant Chef Erik Johansen.

Entrees: (1) Grilled pork loin with crispy pork belly croquette, served with sauteed local spinach, borlotti bean salad and tomato-sherry sauce - prepared by Glenmere Mansion Chef Rob Stella. (2) Wild Hudson Valley codfish, pan roasted with heirloom tomato, roasted fennel, pattypan squash and quinoa ragout with a leek and sweet corn cream - prepared by Crystal Inn Chef James Haurey. (3) Sauteed free-range chicken in a dry sherry sauce, with sun dried tomatoes, fresh homemade mozzarella, and spinach, served with rice - prepared by Yesterday's Chef Esteban Javier.

Dessert: French pudding (bread pudding), chocolate mousse, and lime tarte - prepared by La Petite Cuisine Chef Georgette Storms.

Beverages: Organic and bio-dynamic wines, beer, lemonade, ice tea, and club soda.

Tickets are $95 per person and are available by calling Peter and Sondra Hall at 845-258-4176 of the Pine Island Chamber of Commerce.

The Black Dirt Feast is presented by the Pine Island Chamber of Commerce to showcase the quality of produce from local farms and the award-winning chefs who prepare gourmet meals from these foods. Each year the proceeds from The Black Dirt Feast go to local charitable groups.

More information can be found online at http://www.pineislandny.com

black dirt feast     Dining Hudson Valley     Farm to Table     food and wine     Hudson Valley     Pine Island     Pine Island Chamber of Commerc