Taste of the Nation at Harry’s Savoy

Foodies won’t want to miss the Taste of the Nation event at Harry’s Savoy next week!

Harry’s will host its 22nd Taste of the Nation benefit for Share our Strengthon April 22. All proceeds to benefit the Food Bank of Delaware and Ministry of Caring.

 The annual event will feature a five-course dinner prepared by some of the area’s leading chefs including, Harry Savoy’s own David Leo Banks, who will create the hors d’oeuvres for the evening and brothers Patrick and Terence Feury – Patrick Feury is the Executive Chef and Co-owner of Nectar, a Pan-Asian restaurant on Philadelphia’s Main Line. Terence Feury, formerly of Striped Bass in Philadelphia, is now Executive Chef at Fork in Philadelphia’s Old City area.

The dinner also showcases the culinary talents of Jason Santos of Gargoyles on the Square in Somerville, Mass., and Robert W. Bennett, Executive Chef of American Harvest Baking in Cherry Hill, N.J. and Nick Farrell, Chef/Owner of Sovana Bistro in Kennett Square.

“We have always enjoyed our long-standing partnership with Harry’s Savoy and Share our Strength,” says Food Bank of Delaware President and CEO, Patricia Beebe. “The support of Harry’s and Share on Strength is crucial as we work to feed more and more Delawareans each year. In 2006 we served more than 88,000 Delawareans, today we’re serving 241,600 individuals. Proceeds from this event will help us address the critical issue of hunger in the First State.”

“At Harry’s Hospitality, it is our charitable mission to address the needs of people who need food to feed their families,” says Xavier Teixido, Co-owner of Harry’s Savoy, Harry’s Seafood Grill and Harry’s Fish Market + Grill. “While many admirable Share Our Strength efforts choose to do tasting receptions, we want to give guests a relaxed and refined experience with a sit-down menu. And our guests clearly appreciate it. They come back year after year.”

Each course is prepared by a different chef. “We look for exciting, innovative chefs who are making a name for themselves,” says Banks, who serves as the event’s host. “We want to offer the guests an exciting blend of cooking styles and surprising ingredients.”

This year’s menu includes:

  • A reception featuring sashimi and ceviche (David Banks). Accompanying wines: Chalone Monterey Chardonnay, Chalone Monterey Pinot Noir and Domaine Chandon Brut Sparking.
  • “Taste of Spring” vegetables—asparagus, morel mushrooms, leeks (Nick Farrell). Wine: 2008 Worthy Sauvignon Blanc from the Napa Valley.
  • Slow-roasted wild striped bass, stuffed with yellow raisins, pine nuts and roasted garlic, served with a root vegetable glaze (Terence Feury). Wine: 2008 Wente “Morning Fog” Chardonnay from the Livermore Valley in San Francisco.
  • Tea-smoked squab and citrus foie gras sausage, with pickled Chinese radish salad, spiced cashews and lemongrass jus (Patrick Feury). Wine: 2007 Sequana Pinot Noir from the Sarmento Vineyard in the Santa Lucia Highlands.
  • Sous vide Kurobuta pork belly, with lime sugar, raspberry pudding, honeydew and pink pepper (Jason Santos). Wine: 2006 Truth, Lindsay’s Cuvee, a cabernet-petite syrah blend from California.
  • “Springtime” dessert, thin layers of a pistachio cake with lemon mousse and touches of raspberry and vanilla (Robert Bennett). Wine: Selaks Ice Wine, a 2006 Gewurztraminer/Riesling from New Zealand.

Guests who purchase sponsorships—which start at $500 for two tickets or $300 for one ticket—may also attend the Champagne reception that starts at 6 p.m., where they can meet and greet the chefs.

Last year’s event raised more than $50,000. Barclaycard and ING Direct are this year’s title sponsors. American Express is a national sponsor.

If You Go:
What: Taste of the Nation, a benefit for Share Our Strength
When: April 22 beginning at 6:30 p.m.
Where: Harry’s Savoy Ballroom, 2020 Naamans Rd., Wilmington.
Tickets: $200 per person, a portion of which is tax deductible.
For info: Call 302-475-3000.


Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s