Patchogue Pride: 1st Annual Island to Table Fundraiser July 31

Island to Table

There is a sort of magic in Patchogue: this sense that things can and sometimes do change for the better. This is certainly true in the case of the city itself—and that’s not just its world-renowned beer talking. Take a walk down Main Street and you’ll see signs everywhere of revitalization: a host of wonderful, exciting restaurants, and a strong, palpable (and hard-won) sense of community. Patchogue has plenty to celebrate, and on Sunday, July 31, it will.

From 5-9 p.m., the city will host the first-ever Island to Table fundraiser. (Details on the event here.) The 100-seat outdoor dinner will feature locally sourced fish, shellfish, produce, meat and poultry, and be staged within the New Village at Patchogue apartment complex off West Main Street.

“Initially, the idea was to see if we could close down Main Street,” says August Ruckdeschel, the East End Projects Coordinator of Suffolk County’s Department of Economic Development and Planning. “We still hope to, but fortunately for this year New Village offered to host.”

The event will begin with a cocktail hour during which guests will enjoy beer from Blue Point Brewing Company and Zardetto Private Cuvée Prosecco, oysters on the half shell provided by Blue Island Oyster Company, an array of seasonal hors d’oeuvres prepared by local chefs and live music. All proceeds from the event will go to HomeGrown Change, a local charity whose mission—and tag-line—is right after our own Edible hearts: “Growing kids. Growing food. Growing community.” By attending this event, guests will be directly supporting the organization’s gardening and sustainability projects planned for the Patchogue-Medford and South Country school districts, as well as the Patchogue-Medford Library.

But, of course, there will be much more to enjoy at this event than the promise of good karma. Yes, it’s time to talk about the food. On hand will be chef Richard Lanza from Ristegio’s, chef Hirbin Manzanares from South Ocean Grill, chef Jim Klein from Perabell Food Bar, chef Elmer Rubio from Chachama Grill, and chef Lauren Lombardi from Lombardi’s on the Bay. The menu (printed in-full below) will feature everything from grilled local scup to pan-seared Long Island fried duck ravioli. Everything—even the garnishes—will be locally sourced, made or grown.

“We’re so excited about this event,” says Ruckdeschel. “We intentionally went with ‘Island to Table,’ because we wanted to make sure we celebrated our marine options—our shellfish aquaculture—as well. We are so happy that we’re doing a bit of everything. We’re doing a dish that uses our seafood; we’re doing a dish that celebrates our duck.”

The event as a whole, however, will really be a celebration of Patchogue.

“Patchogue is perfect for this,” says Ruckdeschel. “I spend most of my time out east, but we’re constantly pointing to Patchogue as being this amazingly revitalized downtown. Patchogue is really Exhibit A as to how to go about doing it. So it’s a perfect hosting location to celebrate what we envision other Suffolk County areas doing.”

Tickets for the Sunday dinner are $150 per person. They can be purchased online here.

Menu

Course 1

  • Mushroom-Dusted Sea Scallops with Creamy Leeks and Herbs by Richard Lanza from Ristegio’s
  • Wine: Chenin Viognier from Pine Ridge Vineyards
  • Beer: Blue Point Helles
  • Ingredients from East End Mushroom Company, Koppert Cress, Lenny Bruno Farms and the commercial fishermen of the Port of Shinnecock

Course 2

  • 
Emerald Kale Salad in a Roasted Peanut Dressing and Lightly Breaded Jumbo Lump Crab Cake by Hirbin Manzanares from South Ocean Grill
  • Wine: Sauvignon Blanc from Twin Islands
  • Beer: Blue Point RastafaRye Ale
  • Ingredients from 8 Hands Farm, Koppert Cress, Lenny Bruno Farms and Satur Farms

Course 3

  • Potato and Quail Egg Ravioli with Summer Pork and Sage Ragu by Jim Klein from Perabell Food Bar
  • Wine: Vitiano Rosato
  • Beer: Blue Point Pale Ale
  • Ingredients from 8 Hands Farm, Feisty Acres, Koppert Cress, Lenny Bruno Farms and Satur Farms

Course 4

  • 
Grilled Local Scup with Roasted Corn Succotash and Smoked Paprika Aioli from Richard Lanza from Ristegio’s
  • Wine: Chardonnay “Stainless” from Chamisal Vineyards
  • Beer: Blue Point Mosaic Session IPA
  • Ingredients from Koppert Cress, Lenny Bruno Farms and the commercial fishermen of the Port of Shinnecock

Course 5

  • 
Pan Seared Long Island Fried Duck Ravioli, Sautéed Trumpet Royal Mushrooms, Kale and Demi-Glaze by Elmer Rubio from Chachama Grill
  • Wine: Shiraz/Cabernet Sauvignon “The Scribbler” from Yalumba Vineyards
  • Beer: Blue Point Oatmeal Stout
  • Ingredients from Crescent Farms, Davis Peach Farm, East End Mushroom Company and Satur Farms

Course 6

  • 

Lemon Ricotta Cake with Honey Mascarpone Cream and Fresh Blueberries from Lauren Lombardi from Lombardi’s on the Bay
  • Wine: Muscat Vin Doux
  • Beer: Blue Point Blueberry Ale
  • Ingredients from Catapano Dairy Farm, Koppert Cress, Davis Peach Farm and Tom’s Honey Bees

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