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MenuFIVE-COURSE CUlInaRy TaSTInG

First Course offered by Chef Doug Nguyen of Wasabi in Nyack, NY

Tuna and spicy crab roll accompanied by a sriracha aoiliPaired with Peter Yealands Pinot Gris - New Zealand

Second Course offered by Chef Jose David Martinezof UNION Restaurant in Haverstraw, NY

Salmon El Dorado over an eggplant noodle pancake and accented with guava chipotle sauce

Paired with Bodegas Salentein Gran Reserve Chardonnay - Argentina

Third Course offered by Chef Kevin Reilly of Roost Restaurant in Sparkill, NY

Crispy duck confit with black truffle yukon gold potato agnolottiand accompanied by pickled mushroom and porcini jus

Paired with Au Contraire Pinot Noir - California

Fourth Course offered by Chef Peter X. Kellyof Xaviars Restaurant Group

Roast loin of lamb, spinach and wild mushroom duxellewith butternut squash and rosemary jus

Paired with Jean-Luc Colombo Terres Brûlées Cornas Syrah - France

Fifth Course offered by Pastry Chef Didier Dumas of Didier Dumas Patisserie in Nyack, NY

‘Melodie’ flourless chocolate cake with hazelnut crunch and orange tangerine creme brulee topped with dark chocolate hazelnut mousse

and decorated with a grand marnier truffle and chocolate tuilePaired with Roscato Rosé Dolce - Italy

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New Letter?

Sincerely,

Mary P. Leahy, M.D.CEO, Bon Secours Charity Health System

WElCOME FROM BOn SECOURS CHaRITy HEalTH SySTEM CHIEF ExECUTIVE OFFICERMary P. Leahy, M.D.

Thank YouTO OUR SPOnSORS

nEED UPDaTED lIST / I KEPT THE lIST OF SPOnSORS THaT aRE On THE InVITE

(Will adjust layout when have the updated list)

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Dear Food and Wine Aficionados,

New Letter?

Buon Appetito!

Tessa Garcia and Marc NewmanCorks & Forks Co-Chairs

WElCOME FROM THE CORKS & FORKS COMMITTEECorks & Forks Co-ChairsTessa Garcia and Marc Newman

Committee and BoardCORKS & FORKS CO-CHaIRS

Tessa Garcia and Marc Newman

CORKS & FORKS COMMITTEE MEMBERSRegina DeCicco, Emily Dominguez, Didier Dumas,

Paulo Feteira, Doug Graubard, Geanette Katz, Connie Kearny,

Peter X. Kelly, Jose David Martinez, Megan McCaffrey, Doug Nguyen,

Heidi Norman-Berge, Joe Printz, Billy Rattner, Kevin Reilly, Maria Santini,

Marshall Tilden, III, Irene Tsetsekos, Sarah Vela and Eric Wolfrey

GOOD SaMaRITan FOUnDaTIOn BOaRD OF DIRECTORS

Mark Acker, Joseph Allen, Heather Bowie, Angela Clarkin,

Richard Clarkin, MD, John DeCicco, Nicholas DeSantis, Suzanne Donaghy,

Tessa Garcia, Sister Fran Gorsuch, CBS, Colin Gray, Gil Heim,

Gayle Hirsch, Esq., Jack Holt, Jeffrey Horowitz, Geanette Katz,

Kevin Kern, Joseph R. Lagana, Mary P. Leahy, MD, Patricia Smith Lefkowitz,

Aurelius J. Licata, Pierson Mapes, Jeff Marangi, Kathy Medici,

Glenn Mendoza, MD, Mona Montal, Sister Mary Louise Moran, SC,

Bryan Newman, Harold J. Peterson, Amra Sabic-El-Rayess, PhD,

Louis Siracusano, Frank Stillo, Irene Tsetsekos and Eric Wiggins

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Bonnist International Inc.

Ed Burke, Chef John Ramirezand Fairway Market – Nanuet

Congers Wine & Liquor

Mary Cull

Regina DeCicco

Chef Didier Dumas andDidier Dumas Patisserie

Lou Fratello

Tessa Garcia

The Grape D'Vine and D'Vine Bar– Premier Small Plates Wine Bar

Doug Graubard

Janet Hasson

Liz Johnson

The Journal News Media Group

Ned Kelly

Chef Peter X. Kelly andXaviars Restaurant Group

Chef Jose David Martinezand UNION Restaurant

A Special Thank YouNestlé Waters North America

Marc Newman

Chef Doug Nguyen andWasabi

On The Mark Communications

Palm Bay International

Photography byJohn Meore

Joe Printz

Billy Ratner

Chef Kevin Reilly and Roost Restaurant

Slovenia Vodka

Sultan of Sounds

George Troyano

Irene Tsetsekos andIM Events, Inc.

Sarah Vela

Wine Enthusiast

Eric Wolfrey

We have made every effort to ensure our lists are accurate and we apologize for any errors or omissions that might have occurred.

*As of October 14, 2015

GOOD EVEnInG & WElCOME FROM FOUnDaTIOn BOaRD CHaIR

Harold Peterson

Dear Friends,

Need Letter

Sincerely,

Harold Peterson Foundation Board Chair

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Megan McCaffrey is a food and beverage reporter for The Journal News and

Lohud.com, covering the exciting Lower Hudson Valley culinary scene and

everything from craft brewery openings to the must-try dish of the week. She is

also editor of the Lohud Food cooking blog, Small Bites.

She has a Bachelor of Arts degree in Digital Media from Fordham University

in New York and the recipient of Gannett’s Award of Excellence for Content

Programming and the New York Publishers Association Distinguished Online

Blog Award of Excellence. She has appeared on local radio shows and as an

emcee at community food and beer events throughout the Lower Hudson Valley.

Megan has a fondness for sour beer, salty desserts and baking. She and her

husband have three children and live in Ridgefield, Connecticut.

Special GuestMEGan MCCaFFREy

FOOD & WInE EDITOR OF THE JOURnal nEWS anD lOHUD.COM

Thank You to OurFOOD anD WInE PaRTnERS

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When Chef Doug Nguyen’s mother arranged for him to leave communist Vietnam

at the age of 12, she wanted a better life for him. He was alone and afraid as he

left his homeland for America in a small and cramped boat. When the boat’s

engine failed, he and the other refugees floated helplessly in the South China

Sea for a grueling 28 days before being pulled to safety. After a year in a Thai

refugee camp, this young boy who spoke little English was adopted by the

Nardone Family, an Italian-American family who gave him security and a passion

for food.

Armed with resilience and determination, Chef Nguyen has learned from many

exceptional chefs and has worked tirelessly to perfect his unique culinary talent.

With a passion for using fruit to add interest to his already spell-binding dishes,

Chef Nguyen promises to delight every time. Today, his critically-acclaimed

dishes are featured at his highly-revered restaurant, Wasabi in Nyack.

Chef Nguyen awakens our senses with a first course of tuna and spicy crab roll.

Doug NguyenWaSaBI

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Jose David MartinezUnIOn RESTaURanT

Bio

UnIOn RESTaURanT aD

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Bio.

Kevin ReillyROOST RESTaURanT

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For nearly three decades, Rockland’s very own Iron Chef, Peter X. Kelly, has set

the culinary bar high for New York State dining as Chef Proprietor of the most

critically-acclaimed restaurants in the region. An experienced, talented and

successful chef and entrepreneur, Kelly’s Contemporary American cuisine has

delighted guests and earned him a prestigious James Beard Award nomination

for Best Chef Northeast. Chef Kelly has battled – and won – in Kitchen Stadium

on Food Network’s very popular Iron Chef America and has also appeared on CBS

and NBC. In early 2013, Peter launched his newest creation SLOVENIA VODKA, a

spirit that incorporates buckwheat and is distilled from water at the Julian Alps.

Our fourth course is Chef Kelly's signature roast lion of lamb with spinach and wild

mushroom duxelle.

Peter X. KellyxaVIaRS RESTaURanT GROUP

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Growing up in Marseille, France, Chef Didier Dumas enjoyed his grandparents’ farm and the sweet delights that his grandmother and aunt baked using farm-fresh ingredients. It was the impetus for entering baking school at just 14 and beginning what would become a highly-acclaimed pastry career. In his younger years, Chef Dumas followed his passion by working long, arduous hours, often without pay. At 21, Chef Dumas opened a pastry shop in Marseille and credits this experience with teaching him how to run a business. Chef Dumas opened Didier Dumas Patisserie in a former furniture store location on Main Street in Nyack in 2006.

This past summer, a fire caused by lightning destroyed the building that is home to the patisserie. Chef Dumas' love of his work inspires him to diligently and tirelessly rebuild. He expects to stand behind his counter greeting patrons and serving his signature cookies, cream puffs, éclairs, quiches, crepes and tarts by December 2014. Chef Dumas is overwhelmed and appreciative of everyone’s continued support as he rebuilds his patisserie.

Chef Dumas ends our evening with of flourless chocolate cake with hazelnut crunch and orange tangerine crème brûlée.

Didier DumasDIDIER DUMaS PaTISSERIE

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BODEGaS SalEnTEIn RESERVE CHaRDOnnay - aRGEnTIna Bodegas Salentein has forged an international reputation for its fi ne wines from remote upper reaches of Argentina’s Uco Valley on the eastern slopes of the Andes. Established in the late 1990s, Bodegas Salentein is a privately-owned estate of almost 5,000 acres and wine destination like no other.

This chardonnay is a light lemon colored wine with light fresh citrus fruit, pineapple and toasty oak aromas and generous round fl avors of lemon and green apple complimented by subtle tropical notes and refreshing acidity. This balance of fl avors pairs well with fi sh, chicken and vegetables – making it an ideal match for the second course tonight, salmon el dorado with eggplant noodle pancake.

aU COnTRaIRE PInOT nOIR - CalIFORnIa The fi rst California brand developed by Palm Bay International, this brilliant ruby Pinot Noir has a fi tting name to take the company into a new and unexpected direction of developing outstanding quality wine in key California appellations.

With an elegant and silky mouthfeel and layered aromas of cherry, raspberry and plum with hints of violet and subtle spices, this wine really showcases its ripe red fruit. It pairs very well with grilled and roasted meats like lamb, pork and poultry and is the perfect match for the crispy duck confi t and black truffl e Yukon gold potato agnolotti off ered in tonight’s third course.

PETER yEalanDS PInOT GRIS- nEW ZEalanD Based in the Awatere Valley – the southernmost, coolest and driest of Marlborough’s growing regions – Yealands is one of only a handful of wineries around the world to be certifi ed as carbon neutral. With 133 vineyards, Seaview Estate was founded in 2008 by dynamic environmental entrepreneur Peter Yealands and is the largest privately-owned vineyard in New Zealand.

With a pale lemon color and an aroma of pear drop and nuttiness, this medium-weight wine hints at fl avors of stone fruit and honey, pairing beautifully with seafood, and making the perfect complement to tonight’s tuna and spicy crab roll fi rst course.

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JEan-lUC COlOMBO TERRES BRÛlÉES CORnIa - FRanCE Jean-Luc Colombo has a reputation for making innovative wines that are original, memorable and bursting with personality. This Syrah delivers on his promise with an exuberance of fruit and depth of expression that showcases the full potential of the grape grown in the unique terroir of Cornas.

Pairing well with all game, red meats and hearty dishes, this wine’s aromas push red fruit, blackberries, black currants and hints of tobacco. This deep red wine has a rich and spicy taste that is an ideal match for tonight’s fourth course, roast loin of lamb with spinach and wild mushroom duxelle.

ROSCaTO ROSÉ DOlCE - ITaly Grown in the northern Italian region of Lombardy, Roscato is made from a blend of Pinot Noir, Croatina and Teroldego and is incredibly versatile and food-friendly. Roscato is a great aperitif and a perfect pair with white meats, classic Italian dishes, and desserts.

Enjoyed well-chilled, this bright rose color wine with ruby red refl ections and creamy white foam persists with tiny bubbles and a delicate aroma of red berries and cotton candy. It’s lusciously sweet with a refreshing and lingering fi nish that create a delightful harmony for this evening’s fi nal course of fl ourless chocolate cake, hazelnut crunch and orange tangerine crème brûlée.

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SHOWCaSE DInnER WInESExclusive Wine Partner: Palm Bay International

PETER yEalanDS PInOT GRIS- nEW ZEalanD Based in the Awatere Valley – the southernmost, coolest and driest of Marlborough’s growing regions – Yealands is one of only a handful of wineries around the world to be certifi ed as carbon neutral. With 133 vineyards, Seaview Estate was founded in 2008 by dynamic environmental entrepreneur Peter Yealands and is the largest privately-owned vineyard in New Zealand.

With a pale lemon color and an aroma of pear drop and nuttiness, this medium-weight wine hints at fl avors of stone fruit and honey, pairing beautifully with seafood, and making the perfect complement to tonight’s tuna and spicy crab roll fi rst course.

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COCKTaIl RECEPTIOn WInESCocktail Reception Sponsor: The Grape D'Vine and D'Vine Bar

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