Chefs’ Consortium Brunch

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Date(s) - Sunday, March 19, 2017
12:00 pm - 4:00 pm

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Join us for a “potluck-style” brunch of exotic dishes created with locally sourced ingredients by local chefs. What makes this event a potluck? The chefs will be planning their own menu items featuring local ingredients, but their final dishes will remain a mystery until a few days before the event when they decide what to prepare based on market availability.

Even as the chefs deliberate, we can count on chef Jesse Jones serving his notorious fried chicken and waffles, while Noah Sheetz and Classie Parker will team up to create local ricotta fritters with Classie’s famous local fruit preserves.

The chef line-up will include:

Michael Lapi, Chefs’ Consortium, SUNY Cobleskill
Noah Sheetz, Chefs’ Consortium, Office of Children and Family Services
Grant Springer Chefs’ Consortium, Good Shepherd Services
Jesse Jones, Chefs’ Consortium, private chef
Classie Parker, Chefs’ Consortium, NYC canning expert

A selection of brunch dishes available all day (walk-around, buffet style) is expected to include:

Scrambled eggs with local cheddar and fresh herbs
Poached Feather Ridge eggs with ratatouille and tomato hollandaise sauce
Chef Jesse’s chicken and waffles
Chef Mike’s creamy local polenta with Hudson Valley duck hearts
Indoor Organic Gardens of Poughkeepsie micro green salad with olive oil vinaigrette
Local roasted potatoes with scape pesto
Local ricotta fritters with Classie Parker’s fruit preserves
local cheese with honey

Ticket ($25) includes food only (individual menu items while supplies last), with beverages available for additional purchase. Buy online here.

To learn more about the group go to