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Join us for a memorable evening of fine dining
as our celebrity chefs design a five-course
dinner menu, each expertly paired with wine.
Please join us.
Serving up another delicious evening of spectacular food and wine!
G OOD S AMARITAN R EGIONAL M EDICAL C ENTER’S
3rd Annual
Menu
Chef Didier Dumas
Didier Dumas Patisserie
F I VE- C OURSE G OURMET D INN E R
First Course offered by Chef Peter X. Kelly
of Xaviars Restaurant Group
Chef Jeff Kaufman
Hudson House
Chef Peter X. Kelly
The Xaviars Restaurant Group
SU NDAY, NOV E MB E R 3 , 2 0 1 3
Warm custard of foraged Hudson Valley mushrooms,
wild watercress coulis with lump crabmeat and tiny greens
Paired with Pfaffl “Pepper” GrünerVeltliner - Austria
Second Course offered by Chef Doug Nguyen
of Wasabi in Nyack, NY
Salmon sashimi with apple, yuzu, red tobiko, sea salt and mâche
Paired with Killka Collection Torrontes - Argentina
Third Course offered by Chef Jeff Kaufman
of Hudson House in Nyack, NY
Sheep’s milk ricotta gnudi, charred sweet 100 tomatoes, Niçoise olive
crumble, extra virgin olive oil and micro basil
Paired with Rioja FaustinoV Gran Reserva - Spain
Fourth Course offered by Executive Chef Lloyd Modeste
of Paramount Country Club in New City, NY
Pepper-crusted strip loin with red wine shallot reduction accompanied
by sautéed broccolini and napoleon of seasonal root vegetables
M ISTRESS OF C EREMONIES: Regina DeCicco
S PECIAL G UEST: Liz Johnson, Food Editor
for The Journal News and lohud.com
Chef Lloyd Modeste
Paramount Country Club
5:00 PM Cocktail Hour
Chef Doug Nguyen
Wasabi Restaurants
New Addition
6:00 PM Five-Course Culinary Tasting
with Wine Pairing
B E S U RE TO C HE C K O U T T HE
P A R A MO U N T C OU N T RY C L U B
60 Zukor Road • New City, NY
Paired with Medalla Real Cabernet Sauvignon - Chile
Fifth Course offered by Pastry Chef Didier Dumas
of Didier Dumas Patisserie in Nyack, NY
C OC KTA I L A TTI RE
The Mochazelnut – a chocolate coffee mousse with vanilla bean
crème brûlée, a crunchy hazelnut, hazelnut dacquoise caramel icing
topped with a sea salt caramel macaroon
P LEASE RSVP BY O CTOBER 21, 2013
Paired with Roscato Rosso Dolce - Italy
Reservations will be accepted on a first-come, first-served basis.
Event is limited to 250 guests.
L OU N GE D U RI N G C OC K TAI L H OU R.
Plus!
E XCITING S ILENT & L IVE A UCTIONS