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SIGNATURE CHEF INVITATIONAL

GRAND GALA RECEPTION
& 6 COURSE DINNER

RECEPTION PRESENTED BY Honest Weight Food Co-op

DINNER PRESENTED BY WNYT Newschannel 13

SATURDAY : JANUARY 13 : 2018
Hilton Albany : RECEPTION: 6:00PM : DINNER: 7:00PM

A six course culinary masterpiece, the 9th Anniversary dinner will be prepared by the Festival Signature Chefs: Aj Jayapal, Brian Molino, Jaime Ortiz, Jared Margopolous, Jim Rua, Marla Ortega, Mike Mastrantouno, Rachael Mabb, Ric Orlando, Yono Purnomo – paired with premium wines selected and provided by Empire Merchants North

$125.00 – UNDER STUDY:
35 year old and under ticket to the Gala Reception & Dinner.

$150.00 – GENERAL ADMISSION:
1 ticket to the Gala Reception & Dinner.

$175.00 – LEAD ACTOR:
1 ticket to the Gala Reception & Dinner, Priority Seating, & Program Listing

$350.00 – PRODUCER:
2 tickets to the Gala Reception & Dinner, Priority Seating, & Program Listing.

$500.00 – EXECUTIVE PRODUCER:
2 tickets to the Gala Reception & Dinner with Priority Seating, & Program Listing. PLUS 2 tickets to The Saturday Grand Tasting & Seminar.

$1600.00 – HONORARY CORPORATE TABLE FOR 8:
8 tickets to the Gala Reception & Dinner, Priority Seating, & Program Listing.

TICKETS ON SALE OCTOBER 17

PLEASE NOTE: No tickets will be mailed. Your email confirmation is your proof of purchase. Please print & present at registration. Must present government issued photo ID to enter the event regardless of ticket purchase. No one under 21 will be admitted to the event.

2017 GRAND GALA MENU

ACTION STATION HORS D'OEUVRES
CREATED BY YONO PURNOMO & JIM RUA
GYRO STATION WITH TRADITIONAL ACCOUTERMENT
Moussaka

BUTLER PASSES
CREATED BY JARED MARGOPOLOUS
3 PASSED HORS D'OEUVRES
• Stuffed grape leaf with roasted fig, goats milk feta, and honey
• Lamb and couscous stuffed peppadew
• Eggplant, bell pepper, amfissa olives, goats milk feta,f resh oregano on endive

  AMUSE: PRESET ON TABLE
CREATED BY STRATTON SOKARIS/LOU AGOSTINELLO
DIPS & SPREADS FROM ATHOS
Nino Franco Prosecco Rustico

  FIRST COURSE
CREATED BY AJ JAYAPAL
BEET JUICE COUS COUS
with crispy fennel, & pickled shrimp
Bastianich Rosato di Refosco

  SECOND COURSE
CREATED BY MARLA ORTEGA
DUCK CONFIT RAGOUT
feta and fava bean risotto croquette, crispy grape leave, red curry cream, dill gremolata
Artadi Garnacha Bianco

     THIRD COURSE
CREATED BY RIC ORLANDO
LEMON CURED BRANZINO
skordalia, smoked chick peas, taramasalata,  red pepper-dill coulis
Boutari Moschofilero

  FORTH COURSE: ENTREE
CREATED BY JAIME ORTIZ
KELFTIKO (SLOW ROASTED LAMB SHOULDER)
with garlic, onion and charred lemon. fingerling potato, cherry tomato, olives, feta
Numanthia Termes

  FIFTH COURSE: DESSERT
CREATED BY RACHEL MABB
POMEGRANATE & PISTACHIO PAVLOVA
with greek yogurt & honey
BLACK OLIVE & ORANGE CAKE
Hartley & Gibson Cream Sherry Pedro Ximenez

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