Beyond the Plate: local event series of good food for a good cause
Jul 01, 2017 09:23AM ● By Mandy Carter
Beyond the Plate, the Greater YMCA of Naples new monthly event, is proof that fine dining and healthy living go together perfectly.
You can gather your clients, friends or business associates to enjoy great conversation and learn from the area’s finest chef’s right while supporting the Greater Naples YMCA’s efforts in serving the community through programs that promote healthy living, youth development and social responsibility.
For June, Beyond the Plate was led by Chef Brian Roland of Crave Culiare. Chef Brian is the creative drive behind Crave Culinaire. He delivered the perfect wine pairing dinner to the night's event starting with the passed hors'doeuvres of grilled eggplant, heirloom tomatoes and basil whipped ricotta presented on sleek spoons. The meal was not only impressive in presentation but mouthwatering and healthy all the way to the dessert course of bruleed summer melons!
About Beyond the Plate
The exclusive private dining experience is led by Executive Chefs from the American Culinary Federation Caxambas Chapter of Naples & Marco Island (ACF). Each event can accommodate up to 24 guests and can be reserved for small groups, business gatherings and more. The cost for the experience is dependent on menu and chef. A portion of your price is tax deductible to support our YMCA culinary programs.
The next gourmet experience will be on July 22, 2017 and will be prepared by Executive Chef Paul Palmer of Pelican Isle Yacht Club. This dinner will also be paired with wines from Naples Wine Collection. Below are details of future Beyond the Plate events:
- August 2017: Richard Crisanti CEC, CCA, ACE, Executive Chef at Shadow Wood Country Club
- September 2017: Asif R Syed, Executive Chef, 21 Spices
- October 2017: Wilhelm Gahabka CEC, Executive Chef, Bay Colony Golf Club
To reserve your experience, or to learn more about our private dinner experiences, visit www.greaternaplesymca.org or call Susan Gurevich at 305.519.6671 or via email at [email protected]
