Chefs for CHEF Menu

October 26th, 2025

The menu is priced at $175pp (+tax & gratuity) and includes a welcome cocktail, passed appetizers, and five courses by five chefs. Proceeds support the Connecticut Restaurant Association’s philanthropic arm, the Connecticut Hospitality Education Foundation (CHEF).

FIRST

Presented by: CHEF PRASAD CHIRNOMULA, Chef Prasad Indian Cuisine

FALL STREET CHAAT

Root Veggies, Fall Brassicas, Leafy Greens Chutney, Tamarind Glaze, Coconut Blue Crab

Paired with: Segura Viudas, Brut Vintage `22

SECOND

Presented by: CHEF AVI SZAPIRO, Gioia Café & Bar

GRILLED TRUMPET MUSHROOM

Creamy Polenta, Parmesan Crisp, 12 yr Aged Balsamic

Paired with: Cantina Mesa, Vermentino `22

THIRD

Presented by: CHEF MICHELLE GREENFIELD, Allium Eatery

FOIE GRAS THREE WAYS

Chilled, Smoked, and Seared with Seasonal Pairings

Paired with: Allegrini, Valpolicella `24

FOURTH

Presented by: CHEF TYLER ANDERSON, Millwright’s Restaurant

LAMB CHOP

Lamb Sausage, Delicata Squash, Smoked Mushrooms x/o, Pickled Peppers

Paired with: Juan Gil, Silver Label `22

DESSERT

Presented by: CHEF CHELSEA TRIPP, Kouign

PARSNIP CARROT CAKE

Celery Root Ganache, Miso Caramel, Brown Butter Hazelnut Crunch,

Burnt Honey Ice Cream

Paired with: Miles 1878, 5 Year Madeira