Share Your Love - Portsmouth

February 11, 2016

Share Your Love : $125
5:00pm - 8:00pm

Atlantic Grill

5 Pioneer Road
Rye, New Hampshire

The Share Your Love dinner is a 5 course culinary celebration bringing together some of the top chefs in the area, each of whom prepares a signature course for this gourmet dinner. Pairing of wines complements the experience.

The event raises awareness and funds to support the local Cooking Matters program. All of our chefs are generously donating the food as well as their culinary skills for this event. Our servers for the evening are just as passionate about giving back and will be volunteering to serve and make this event a wonderful evening.


2016 PARTICIPATING CHEFS & RESTAURANTS:

Robert MartinWhen Pigs Fly Pizzeria

Morrgan MachadoRudi’s

Alex StevensJumpin’ Jay’s

Gregory Pike, Atlantic Grill

Jeremy Hersey, Mombo

Julie Cutting-Kelley, Cure

Mark Segal, Tinos

Brett Cavanna, Louie’s

Kate’s Bakery

Beach Pea Baking Co.

 

Have a question about this year's event? Please contact Mollie Sanders

CHECK BACK SOON FOR THE 2016 MENU!

2015 Share Your Love Menu

Passed Hors d’oeuvre: Stages at One Washington, Dover - Chef Evan Hennesey & Anneke Jans, Kittery - Chef Lee Frank
Pickled sunchoke puree, puffed rice cracker, aerated soy, raw scallop
Corned beef heart, pickled cabbage, ash mayo, beer cheese, rye blini
Potato 'puff', squash powder, ras al hanout, smoked black garlic dip
Dashi shot, mushroom, burnt nori
served with Tres Agaves Blanco Tequila

Bread Sticks - Fougasse & Seeded:
Beach Pea Baking Co., Kittery - Chef Mariah Roberts

1st Course: Moxy, Portsmouth - Chef Matt Louis &
Vida Cantina, Portsmouth - Chef David Vargas

Pan Roasted Hake with sprouted wheat berries, kohlrabi-turnip nage and pickled pig's tongue
served with Beringer Chardonnay, Napa Valley, California

2nd Course: Anju, Kittery - Chef Gary Kim &
Joinery, Newmarket - Chef Brendan Vesey

Sauteed Udon Gnocchi with grilled kohlrabi, roasted carrots, black vinegar,
ham hock broth and egg
served with Lyric By √Čtude Pinot Noir, Santa Barbara County, California

Main Course: Demeters, Portsmouth - Chef Michael Piergrossi &
Black Trumpet, Portsmouth - Chef Evan Mallett

Corned North Star Lamb Leg with cabbage stuffed smoked potato,
minted beet marmalade, whipped feta
served with Beringer The Waymaker Red, Paso Robles, California

Dessert: Popovers On the Square, Portsmouth - Chef Jennifer Beach
Mocha Hazelnut Torte, vanilla bean gelato, raspberry drizzle, candied hazelnuts
served with Terra d'Oro Zinfandel Port, Amador County, California

Dinner will be served with fresh baked bread from Beach Pea Baking Company and paired with wines from Martignetti, Trinchero Wine Estates and Treasury Wine Estates.

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