Chef Series and The Kitchen at the Boys & Girls Club of Northern Westchester

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I stopped by the Chef Series, a fundraiser for the Boys & Girls Club of Northern Westchester last week, and found out a couple cool things I thought I should share here:

1. You can have a delicious three-course dinner for just $75 — and 100 percent of the money will help support the Kisco Kids Cafe, which provides more than 150 meals a day to the membership.

2. You can rent out this kitchen and the space, whether for a party or for catering or for a business. (I can’t tell you how many inquires I get from amateur cooks who are looking to find a kitchen where they can produce their jam/sauce/baked goods for the public… and they need a professional (certified) kitchen to do so. Well, here you go.)

This Chef Series was the first one — they’re planning on holding a new one about every six weeks.  Jon Pratt of Peter Pratt’s Inn and Umami Cafe, right, was the chef. The others in the photo are Eileen Zidi (who grew the greens in the bowl — which were used for the dinner!), Craig Purdy, co-owner of Pratt’s and Umami, and Shelley Waln, a Boys & Girls Club board member and the Kitchen Cabinet Chair (funny title!).

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After the jump, a look around the event.

They had the dining room all decked out with candles and lights:

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Kids from the club helped as servers:

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Jon Pratt in the kitchen:

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Hudson Valley Duck Breasts and (not yet cooked) pizzetti with Sprout Creek cheeses:

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Cocktails were in the game room.

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John Bueti of Mount Kisco Wines & Spirits provided the wines:

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They were Jagdschloss Spatburgunder Rose Brut Sparkling (I had a glass… very nice), Bodegas Muga White Rioja 2007 and Castello dei Rampolla Chianti Classico 2005.

Jon’s menu was:
Hors d’oeuvres:
Peking duck quesadilla with Hudson Valley Duck
Pork and Cabbage pot stickers with John Boy’s pork
Pizettie with Sprout Creek Cheeses, roasted pepeprs and wild mushrooms

There were also Sprout Creek Cheeses:
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Entrees:
Butternut Squash Gnocchi, Roasted Shallot Cream
Seared Sliced Moulard Duck Breas with Honey-Pomegranate Salsa
Pepper-Chard Local Venison Roast with Yorktown Gold Potatoes, Brussels Sprouts Saute and Porcini Red Wine Sauce

Dessert:
Panna Cotta with Meyer Lemon Confiture

Here’s Craig again:

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Eileen with her greens:

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So beautiful:
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Serving:

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Cooked pizette:

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Here’s another look at the kitchen for those who may be interested in renting it:

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The Boys & Girls Club of Northern Westchester is at 351 Main Street, Mount Kisco. 914-666-8069. boysandgirlsclubnw.org

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. Hi Randy. I don’t know if there’s a list for the chef series in particular, but here is an email for a general mailing list:
    jskanes AT bgcnw.com
    You may also call or click on the Web site above.

  2. Thanks, Liz! That’s the correct contact for Chef Series too. Randy, you can email Jean Skanes at the Boys & Girls Club of Northern Westchester (address provided by Liz) and she will notify you of the upcoming Chef Series events.

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