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Second Harvest’s Chef’s Night with Four Seasons

Take a look inside what it’s like (and what it tastes likes) at Second Harvest of Central Florida’s Chef’s Night, an event that features a different local chef each month. Proceeds benefit the organization’s culinary program.

Second Harvest’s Chef’s Night with Four Seasons

If you haven’t yet attended one of the Second Harvest Food Bank of Central Florida’s Chef’s Nights, put this event on your Orlando bucket list for 2016 because this event is not only a delicious date night but it’s also for a great cause.

Second Harvest’s Chef’s Night series brings Central Florida’s top chefs to the nonprofit’s Community Kitchen for one night to prepare a delicious dinner. All proceeds from the meal go toward Second Harvest’s Culinary Training Program, which teaches students the skills they need to get a job in food service.

On Jan. 14, Chef Sam Fagetti, executive sous chef at Four Seasons Resort Orlando at Walt Disney World Resort and Chef Rabii Saber, executive pastry chef at Four Seasons Resort Orlando, prepared a four-course dinner for the first Chef’s Night of the year.

Before diners were seated, people gathered for sangria and hors d’oeuvres in the lobby. Then the first course was served: King Crab, Mâché, with Celery Root and Broken Grapefruit Vinaigrette paired with a Cantina Andriano Pinot Grigio. (Alas, my picture of this was way too blurry. You’ll just have to imagine.)

second-harvest-chefs-night-pork-belly Second Course: Maple Glazed Pork Belly on Brioche Toast with Huckleberry Compote and a Poached Egg. Wine pairing: Riesling “R,” Kabinett, Pfalz, Germany


second-harvest-chefs-night-lamb Third course: Pan Roasted Lamb Saddle with Parsnip, brown lentils and pomegranate paired with Tapiz, “Alta” Uco Valley wine.

second-harvest-chefs-night-dessert And for dessert: Lemon Bar with Strawberry and Hibiscus paired with Saracco, Moscato d’Asti wine.

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