I’ve now attended this Extraordinary Benefit Feast for The Glen Helen Raptor Center several times and each year it just blows me away. It will happen again on Sunday, September 9th from 4 to 8pm and if you’re a foodie- this is a don’t miss event!
Enjoy a culinary adventure that will bring together chefs, raptors and you, our stewards of the land and sky. Devour hors d’oeuvres and sip a signature cocktail while you tour the Raptor Center.
Then you move on to the fine dining tent where celebrated chefs from the area’s top restaurants will provide a bountiful six-course feast, sourced from local area growers. Enjoy a live and silent auction, music, Ohio wine and beer, and close encounters with our education raptors, Glen Helen Naturalists, and our new Raptor Center Director, Rebecca Jaramillo.
End your evening with an exceptional decadent dessert that will melt your senses and send you home with the satisfied feeling that you have indeed made a difference in the rehabilitation and care of Raptors at Glen Helen.
The Menu:
Passed Hors D’oeuvres (At The Raptor Center)
Chef Maria Walusis, Watermark Restaurant
Mango salsa in cucumber cups
Caprese skewers with tomato-tortellini-mozzarella-basil-balsamic
Seared rare tuna on wonton crisps with avocado and Thai chili glaze
Honeydew-mint-cucumber gazpacho shooters
Plated Appetizer (At the Outdoor Education Center)
Chef Jenn DiSanto, Fresco Foods
Summer into Fall: Caramelized Leek Flan with Composed Seafood Stack
Salad Course
Doug McGregor, Seasons Bistro and Grille
Local Greens with Cherry-brined Roast Pheasant, Port-braised Onions,
Blue Jacket Dairy Chevre and Basil Vinaigrette
Main Course
Chef Liz Valenti, Wheat Penny Oven and Bar
And Elizabeth Wiley, Meadowlark Restaurant
Slow-Braised Duck Legs with Garlic, Rosemary and Cherries
Vegetarian/Vegan Main Course
Chef Carrie Walters, Dorothy Lane Market
Ratatouille with Local Eggplant, Peppers, Tomatoes, Garlic and Herbs on Warm Farro
Main Course Accompaniments
Chef Roland Eliason, Winds Café and Bakery
Root Vegetable Mash and Zucchini Vinaigrette
Cheese Course
Chef Carrie Walters, Dorothy Lane Market
A variety of cheeses, fresh local fruit and honey, with DLM raisin-walnut bread, and their signature bread using specially-developed local turkey wheat
Dessert
Chef Dana Downs, Roost Modern Italian
Heirloom Carrot “Cake”
Sous Vide Patchwork Farm Carrot Coins, Pulp, Juice and Greens, Sweet Cream Cheese,
Walnut Crumble and Raisin Coulis
Seating is limited. Please order your tickets early to ensure your place at the table. For more information, please contact Ann Simonson or call 937.769.1902.
If you can’t make it to the event, but would like to contribute to the Glen Helen Nature Preserve please visit our Giving page to make a donation.
