Five local chefs were challenged to create appetizers and entrées using only ingredients from Long Island’s land or waters.
They didn’t disappoint.
As Chef Richard Lanza of Ristegio’s remarked about his scup fillet with roasted corn succotash plate, “It could have been made in Patchogue 250 years ago.”
And that was the whole idea, to draw attention to our local food sources, as well as to raise funds for Homegrown Change, which will use the money to initiate gardening and sustainability projects in the Patchogue-Medford and South Country school districts, as well as at the Patchogue-Medford Library.
“To see so many people excited about this event — the chefs, the volunteers and, of course, the attendees — is a tribute to how important local food is,” said Homegrown Change’s founder and executive director, Eva Rodriguez-Greguski of Patchogue. “And that we raised so much money for our local gardening and sustainability projects is astounding.”
Rodriguez-Greguski also emceed the event, often expressing her gratitude to the crowd and everyone involved in the planning. She said Homegrown Change, a nonprofit group, is looking forward to breaking ground on the projects this fall.
A full 101 tickets were sold for Island to Table, at a cost of $150 each.
Greatepatchogue.com was the event’s media sponsor, with volunteers from St. Joseph’s College and elsewhere in the community helping serve the six courses, each of which were paired with a wine or craft beer from Blue Point Brewing Co., which had its head brewer on-hand.
Attendees also got to taste true Blue Point Oysters from Blue Island Oyster Company, which farms the oysters in the Great South Bay.
The gorgeous stage was set by Camelot Party Rentals of Medford.
Joey and Trish Acoustic played from the start of cocktail hour at 5 p.m. through dinner, which wrapped up around 9:30 p.m. with a dessert from Chef Lauren Lombardi from Lombardi’s on the Bay, and coffee and tea from Roast Coffee & Tea Trading Company.
The Suffolk County Department of Economic Development & Planning played a tremendous role in Island to Table, including securing ingredients from the local producers.
photos courtesy of Benny Migs Photo
Jim Klein • Perabell Food Bar
Hirbin Manzanares • South Ocean Grill
Richard Lanza • Ristegio’s Restaurant & Lounge
Elmer Rubio • Chachama Grill
Lauren Lombardi (dessert) • Lombardi’s on the Bay