I was fortunate to have experienced a special dine-around event that brought together four talented culinary teams for a good cause. Ristorante Abruzzi, Coco’s, Chef Ke and Nomada Bakery each brought something unique to the table, showcasing the creativity and talent within our local food scene. It was a wonderful reminder of what can happen when great chefs come together around a shared purpose, using their skills to support something bigger than themselves.

The Chef Ke Experience
Chef Ke

Classic Deviled Eggs (V) Seasonal Roasted Crudités (V) Honey Cornbread with Chive Butter (V) Black Eyed Pea Hummus & Crispy Wontons (V) Ristorante Abruzzi
Chef Chase Collier

Pinto Bean Hummus (V)
Ramp pesto, corn chow chow, cornmeal crackers, baby vegetables, DiTrapano olive oil Squash Harvest (V)
Butternut squash focaccia, roasted delicata squash, brûléed acorn squash, squash salsa, fall squash agrodolce, JQ Dickinson smoked salt (local) Trout Cake
Aioli, green tomato and bacon jam, buttermilk foam Coco's Kitchen
Chef Chasity Thomas

Spinach & Artichoke Tartlets (V) Sausage Stuffed Mushrooms Mini Crab Cakes Nomada Bakery
Chef Ariel Barcenas

Empanadas - Chicken Curry, Ground Beef, or Spinach & Ricotta (V) Lychee & Heart of Palm Ceviche Mini Cupcakes & Alfajores