Appetizer Course

 Chef Evelyn Lannak, Chef Angela Douglas & MCC Hospitality Students
Autumnal Charcuterie, Cheese, and Breadsticks
Citterio Sopressata, Sweet Italian Sausage
Sharp Cheddar, Beemster Classic Dutch Aged Gouda, Herbed Goat cheese Logs
Dill Pickles, Beet & Lavender Marmalade, Candied Nuts, Whole Grain Mustard
Baguette Slices, Breadsticks & Flat Everything Crackers
*Paired with Casa Larga Tramonto and Wagner Dry Rose of Cabernet Franc


Savory

Dustin Muroski, Executive Chef, Grappa
Truffled Lobster Mac and Cheese
Canadian lobster, Chanterelle Mushrooms, Pancetta and Adams Reserve White Cheddar
*Hermann J Weimer-dry Riesling,Chardonnay

Brian Frank, Executive Chef, Bitter Honey
Mexican-American Mac & Cheese with barbacoa (slow cooked) beef short ribs.
*Fox Run -Dry Riesling 

Sarah Kelsey,  Sous Chef, Genesee Valley club
An Italian-American Favorite
Caponata of local fall harvest vegetables dressed agradolce, the famous Sicilian sweet & sour flavors.
*Standing Stone-Gewurztraminer,Chardonnay

Kevin Toole, Director of Food & Beverage, Locust Hill Country Club
New American Comfort
Seared pork tenderloin medallions served with apple cider sauce, sweet potato risotto and smoked slaw.
*OSB Cider-apple pie and white grape

Vincent Gilliard, Sous Chef, Oak Hill Country Club
Modern Yankee Pot Roast
Blood orange glazed beef, Persion vegetables, smoked celeriac & potato espuma, spiced carrot purée.
*Fulkerson -Syrah

Arlington Rush, Chef, The Hideaway
Classic Low Country Comfort
Cajun style Shrimp and Grits
*Silver Thread-Riesling/Gewurz/Vidal blend

Adam Hamilton, Chef, Poke Sushi at The Hideaway
East meets Southwest
Smoked salmon, braised pork, and kaleslaw maki roll topped with chipotle yum yum sauce,
unagi sauce and crumbled cornbread. 
*Dr. Konstantin Frank-Gruner Veltliner

Jason Carlson,  Executive Chef, Native Eatery & Bar
American Fusion Chicken Pot Pie
The Native's own buttery croissant, made with local organic grains,
stuffed with chicken confit and root vegetables with herbed white wine gravy and topped with crispy sage.
*Anthony Road -Unoaked Chardonnay

Stephen Kingston, Culinary Instructor, Genesee Valley Boces
Jazzed-up All-American Meatloaf 
Seven Bridges beef and pork with a hint of cherry wood smoke, served with mashed sweet potatoes,
haricot verts and  mushroom demi-glaze.
*Point of the Bluff-2014 Semi-Dry Riesling, 2014 Cabernet Franc,2015 Chardonnay 

Jason Deleo, Chef Owner, Food by Deleo
All About The Baisse
Scallops, shrimp and clams in a classic French tomato saffron broth,
served with rustic toasts topped with a creamy garlic gouille.
*Red Tail Ridge-Semi-dry Riesling

Debbie Maruke, Executive Chef, Summit at Brighton
Little Italy, USA   
Chicken Parmigiano meatball with spicy tomato jam
*Hazlitt -Cabernet Sauvignon

Anton Guzman, Executive Chef, Label 7 Napa Eatery & Bar
New-age American Meatloaf
Sweet and smokey meatloaf with Rosenkranz farms beef, pork and our house BBQ sauce,
wrapped in bacon and slow roasted then served over whipped potatoes and glazed carrots and topped with crispy fried onions.
*Goose Watch -Pinot Noir Brut Rose


Dessert

Daniel & Elizabeth Hoover, Owners, Spotted Duck 
The Ultimate Ice Cream Sandwich
Terrine of frozen duck egg custard (Vanilla Creme, Elderberry Port Reserve,
Strawberry Rhubarb and Wild Black Raspberry) accompanied by a lemon shortbread square and chantilly cream smear.
*Naked Dove Christmas Ale

Jill Conine, Pastry Chef, Durf's Family Restaurant
Apple Pie a LA Mode
Dutch pecan apple pie with a Vermont cheddar crust,
topped with a homemade brown butter ice cream and maple reduction.
*Wagner Doppelbock 

Brenda Allen,  Pastry Chef, Summit at Brighton
Milk and  Cookies
Chocolate Chip Cookie cup filled with creamy white chocolate mousse and an edible chocolate straw.

Shannon Speranza, Culinary Instructor, Eastern Monroe Career Center
Brownie & Ice Cream Sundae
Cereal milk Ice Cream over Chocolate Brownie drizzled with hot fudge
and whiskey caramel sauce, topped with salted peanuts.
*Brooklyn Brewery Black Chocolate Stout