Sunday, April 28, 2019 | 4:00 - 6:30 pm

The 13th Annual Benefit Event for the Upper Valley Haven

The 11th Annual Benefit Event for the Upper Valley Haven

gourmet cuisine ´ wine and beer ´ ra�e silent auction ´ live music

Sun

day,

April 30, 2017 4:00–6:30 p

m

The Hanover Inn, Hanover, NH

Chefs of the Valley

$75 per person ($65 early bird ‘til April 1st!)

Featuring:

Chefs of the

Valley

Meet the Chefs & Beverage Companies506 On the River Inn

Aaron Gerber, Executive Chef | CJ Blackmon, Sous Chef• Hamachi crudo on cucumber with mango caviar,

micro cilantro and crispy shallot • Crispy pita with chickpea purée, marinated beets, feta and mint

Ariana’s RestaurantMartin Murphy, Executive Chef |Margaret Schemmel, Sous Chef

Alicia Brown, Pastry Chef • Moroccan lamb stew

• Latte pannacotta

Blood’s Catering Gene McCray, Executive Chef | Paige Roberts, Chef

Jon Stevens, Sous Chef • Crispy fried goat cheese with poached pear relish

• Yellow curry chicken dumpling with kimchi slaw

Carpenter & MainBruce MacLeod, Chef/Owner

Dawn Huston, Spouse Extraordinaire • Roasted brussel sprouts with crispy ham and pickled onions

The Coach House RestaurantJoshua Duda, Executive Chef | Matt Miller, Cook

• Asian pork and spring onion dumplings with candied orange zest and spicy citrus ginger soy broth

• Asian tofu and mushroom dumpling (vegetarian) with sweet and sour yuzu miso broth

ElixirChristopher Brewer, Chef

Owners, Jane Carrier & Skip Symanski• Truffled chicken liver mousse with crispy capers and chives

• Chilled PEI mussels with coconut-red curry sauce and bell pepper-cilantro confetti

Heart Rock KitchenClaire Mayock, Executive Chef | Francine McGee, Sous Chef

Kelley Ruch, Sous Chef• Crispy polenta rounds topped with HRK pesto

and shaved parmesan (GF)• Brownie bites with raspberry mousse topping (GF)

King Arthur FlourMargot Tatum, Cook | Sarah Nichols, Cook

Amy Klevitch, Bakery • Two-bite curry chicken salad sandwich on a mini

King Arthur Flour croissant• Mini assorted cupcakes

Latham House TavernDevin Clark, Executive Chef | Samuel Rodriguez, Sous Chef

• Homemade, crispy, ricotta gnocchi, spring vegetables, roasted garlic, crispy kale, whipped ricotta, extra virgin olive oil,

carrot top pesto and fresh herbs

Main Street KitchensDavid Barrette, Chef | Sean Kiley, Sous Chef

Kaitlyn Barrette, Owner of Main Street Kitchens• Braised pork rillette with carrot & carraway purée, grilled ramps,

and sauce bordelaise• Compressed watermelon with goat’s milk feta, basil

& mint vinaigrette, and citrus lace

PINE RestaurantJustin Dain, Executive Chef

• Spicy Maine lobster steam buns with kanzuri aioli, peanuts, and cilantro

• Chilled spicy dan dan noodles, pickled cucumber, avocado, and seaweed

salad with cashews and black garlic shoyu emulsion

• Assortment of mini pastries

The Prince & the PauperLyda Lemire, Sous Chef | Donna Miles, Pastry Chef

• Cold cucumber dill soup garnished with rock shrimp

• Double lemon berry sponge cake (GF)

The Quechee ClubCharles Barnes, Chef |Robert Kagan, Banquet Chef

Ryan Dionne, Line Cook | Raymond Streeter, Line Cook

• Pork confit on tostadas

• Smoked pastrami sliders with slaw and pickles

• Shrimp and chive fritter with smoked tomato aioli

• Chocolate lava cake stuffed with matcha custard

Robie FarmJustin Hoyt, Chef

Mark Robie, Cheesemaker

• Pork belly tacos

Samurai Soul Food Kelden Smith, Executive Chef

• Tuna nachos

Simon PearceArmando Donato, Executive Sous Chef

Antonio Centonze, Line Cook

• House-made babaganoush with na’an bread and an olive tapenade

• Vermont Heritage Farm pork belly with spring vegetable lo mein and spring onion jam

Schedule4:00 pm Event begins

5:30 pm Raffle closes and first silent auction tables close

5:40 pm Second silent auction tables close

5:45 pm Raffle winner announced and The Dartmouth Aires perform (Ballroom)

6:00 pm Silent auction check-out opens (Pre-Function area)

Location of Chefs & Beverages

Ballroom1. Elixir2. Blood’s Catering3. 506 On The River Inn4. Thyme5. Amoskeag Beverages6. The Quechee Club

7. Robie Farm

8. Carpenter & Main

9. Horizon Beverage

10. Main St. Kitchens

11. PINE

12. Heart Rock Kitchen13. Woodstock Inn14. Prince and the Pauper

6

5

4

3 2 1 14

13

12

11

1087 9

Hayward Room17. Latham House Tavern18. Samurai Soul Food19. Ariana’s Restaurant 20. King Arthur Flour21. Simon Pearce22. Coach House23. Worthy Kitchen24. Worthy Burger

15

16

17

24

23

22 21

20

1918

Pre-Function Area15. Perfecta Wine & Spirits16. Bellavance Beverage Co.

ThymeFrancisco Guerra, Chef

Meagan Grivois

• Duck confit with preserved lemon goat cheese, blueberry gastrique and potato gaufrette

• Smoked salmon with sun dried tomato cream cheese, cucumber, red onion, and dill

Woodstock Inn & ResortChristopher Lauinger, Chef de Cusine

Joe McBeth, Executive Sous Chef

Philippe Neiz, Pastry Chef• Breakfast - “Springs Reward” - house crafted juice - with spinach,

pear, scallions and ginger• Lunch - Talon Salad - gathering of greens tossed with honey dressing,

beets, and quinoa• Dinner - Blue n Pear Toast - braised short rib, watercress,

poached pear, and blue cheese on a crostini

• Dessert - assorted pastries

*Taste of the Red Rooster - samples from Red Rooster Restaurant

Worthy BurgerJustin Bradstreet, Executive Chef

Jason Merrill, Sous Chef/Owner of the Worthy Group• Confit pork belly with spring vegetable slaw

• Greek yogurt panna cotta with honey roasted rhubarb, candied orange peel and pistachios

Worthy KitchenVaugh Metcalf, Executive Chef

Matt Pond, Chef

• Asparagus with gorgonzola dolce and baguette crisp

• Chicken & bacon mousseline with pickled grape, avocado puree, lemon emulsion & crisp chicken skin

Wine & Beverages

Amoskeag Beverages Switchback Brewing Co.,

Smuttynose Brewing Company, Harpoon Brewery,

Woodstock Inn Brewery, Lone Pine Brewing Company

amoskeagbeverages.com

Bellavance Beverage Co.Selection of craft and domestic beer

bellavancebev.com

Horizon Beverage LaLuca Prosecco, Danzante Pinot Grigio,

Bonterra Sauvignon Blanc, Bonterra Viognier, Imagery Chardonnay, Hacienda de Arinzano Rose,

McManis Pinot Noir, Chloe Merlot, 1000 Stories Gold Rush Red,

Marques de Casa Concha Carmenere, Clayhouse Cabernet Sauvignon

horizonbeverage.com

Perfecta Wine & SpiritsHopler Gruner Vetliner,

Chateau Beauchene Cotes du Rhone, Chateau Beauchene Rosé,

Mistinguett Cava

With Gratitude

Upper Valley Haven713 Hartford Avenue

White River Junction, Vermont 05001uppervalleyhaven.org

802.295.6500

Illustration on front: Gouache prototype by Sabra Field for the Upper Valley Haven © 2016

Upper Valley Haven

713 Hartford Avenue, White River Junction, VT 05001uppervalleyhaven.org | 802.295.6500

The Haven gratefully acknowledges all of the participating chefs for donating their talents and cuisine, and the beverage providers and many others who contribute to the success of

this event. Because of you, the Haven is able to help the most vulnerable members of our community (more than 14,500 last

year) to find hope and discover possibility. Thank you!

Event Sponsor:

Silent Auction DonorsRaffle Donor Aline Ordman

Hanover Inn DartmouthThe Dartmouth Aires

Blood’s CateringEvent Volunteers

Timothy & Beverly Cooney

Event Committee:Dawn Carey, Jane Darrach, Bruce MacLeod, Lisa Mabey, Aline Ordman & Tim van Leer