Another Sumptuous Feast at St. Luke's Church

ANOTHER SUMPTUOUS FEAST

AT ST. LUKE’S CHURCH

East Hampton, NY – The East End Chefs’ Program, a monthly dinner hosted by St. Luke’s Episcopal Church to support local scholarships, will offer a feast fit for gourmands on October 18 at 6:30 PM in the church’s Hoie Hall.

The dinner will be prepared by the executive chef of Wolffer Kitchen, Brian Cheewing, who will start with an amuse of roasted beet tian with goat cheese, pea shoots, and aged balsamic vinegar. The next course is pumpkin soup with truffle crème fraiche and pepitas, which will be followed by Long Island duck confit served with braised lentils, sun dried cherries and apple slaw. As if that were not enough to satisfy the most discriminating tastes, diners will be treated to braised short ribs served with parsnip puree, shaved Brussels sprouts, and baby carrots. To top off the evening, there will be a mouth-watering dessert of marscapone cheesecake with fresh berry compote and whipped cream.

Those who choose to indulge in this feast fit for kings should call Lillian Woudsma at 631-329-2151 to reserve a space. Seating is limited and one must have a reservation to attend. The price is $30.00, payable at the door. Wine and water will be available for purchase.