Ten well-known regional chefs are offering their culinary creations at this year’s fundraising dinner and auction in support of Le Nichoir.
The annual event, March 28, is being held at St James Hall, 642 Main St. There is a limit of 115 guests.
Le Nichoir, across the street from St. James Hall, provides professional and compassionate care for some 1,500 birds brought in each season. It also offers environmental education to children.
On the menu are hors d’oeuvres by Claudia Portaro (Claudia’s Catering), imaginative creations by Rob Barlow (Auberge Willow), Stuart LeBaron (LeBaron Bites), and Scott Geiring (Carambol Bistro). Keith Wells (Mackoli) offers his famous roast beef, with Yorkshire pudding and all the trimmings, Thoma Spriet (L’Artisan de la mer) prepares the salmon lasagna, Patricia Hovington (Minus 40 Foods) cooks up the mac and cheese, while Lee Michaelson (Restaurant Rube) makes smoked ribs.
Dawn Hodes (Daboom! Desserts) and Jean-Pierre Martel (Terroir Hudson Ice Cream) join forces for the surprise dessert.
The event is sponsored by le Castor Brewing and C & C Packing, all proceeds going directly to Le Nichoir.
Michael Lawrence and Tania Ellerbeck will be handling the Live Auction, while Elias Makos of Breakfast Television will be master of ceremonies.
Hors d’oeuvres are served at 5:30pm, with cash bar & music. Dinner, silent and live auctions follow at 6:30 pm. Tickets cost $75 and must be purchased in advance. Call 450-458-2809.