Island to Table is the ultimate outdoor dining and drinking event where a Long Island chef is be paired with a Long Island farmer to create a multi-course farm to table experience. The chefs for this year’s event includes Stephen Rizzo from Off The Block in Sayville, Zachary Rude from Verde Kitchen & Cocktails and Coastal Kitchen & Daquiri Bar in Bay Shore, Daniel Gao from 360 Taiko in Patchogue, Philip Capobianco from BrickHouse Brewery in Patchogue and pastry chef Mark Sun from Bar A Dessert in Patchogue.The chefs will prepare an appetizer and entrée for the five-course meal and the pastry chef is baking the dessert. However, the integral part of fine dining is not complete without the perfect pairing. This year, The Brewers Collective in Bay Shore is supplying all the beers for the event and Wölffer Estate is providing the wine. It’s the Brewers Collective second year being involved with Island to Table, last year they provided happy hour beers as well as one of the course pairings.
“We absolutely love the mission of homegrown change the non for profit who the dinner benefits. We found their commitment to local sustainably to be in line with our own local values as a company and craft beer producer. It’s an honor to lend our beer to such an incredible organization,” said Sarah Rich Dougherty, co-founder of The Brewers Collective.
Course one is Duck Niçoise, a duck dish where the skin on the breast and sinew is removed, it will be paired with I’m an Average Nobody, a lemongrass and pepper saison. Course two, Smoked Corn Pozole, a savory and hearty stew made from corn kernels, is paired with Brut IPA. Course three, Pan-fried Izumidai (red snapper), is paired with Another Turn, an American Pale Ale. Course four, Miso quail with kimchi with a coconut pineapple Yuzu sauce, is paired with The Reason, a New England style IPA. Lastly, course five, a double cheesecake with fruits from Long Island will complement Ghost, a Black Wheat Ale .
All proceeds from Island to Table benefit HomeGrown Change, a nonprofit organization that works with schools and community groups by teaching them how grow crops and plants using organic and sustainable methods. The proceeds raised will be used to purchase bees and butterflies to pollinate the garden at the Patchogue Head Start. This will teach children and their parents how bees and butterflies are important to the life cycle. This garden will also have labels in English and Spanish to meet bilingual needs.
Island to Table is Sunday, August 26th from 5-9pm at Michael E. Reilly Memorial Park. To purchase tickets click here