Karel C. AnconaSpecial to the Nevada Appeal

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November 2, 2012
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Celebrity Chef dinner to benefit Greenhouse

The third annual Celebrity Chef and Harvest Dinner to benefit The Greenhouse Project takes place Monday, Nov. 12, at Caf at Adele’s in Carson City, and features the talents of Charlie Abowd, Adele’s chef and owner and visiting chef Mark Estee, owner of Campo, Reno.The evening will showcase a reception and six courses, with all ingredients sourced from local growers and producers and several items grown at the Greenhouse.“While the vegetables (grown there) are used primarily for the community, we are allowed to use 10 percent to showcase what we grow,” said Karen Abowd, Greenhouse Project president and co-owner of Caf at Adele’s. Greenhouse Project tomatoes and Himalayan peppers will be featured during the reception in Adele’s thin-crust pizza and will complement Romaine wedges, also grown there, in the salad course. The salad will be topped with bleu cheese, lardons and cracklins from The May Family. Guests also will enjoy Greenhouse pumpkins in a honey bourbon pumpkin bisque topped with queso fresco from Sandhill Dairy.Discussing the upcoming event, Abowd said, “I have followed Mark’s (Estee’s) career, have always enjoyed his work, which to my mind has been bold and exciting. And I see what he does for the community, he’s like-minded and a natural fit.” Estee said that agreeing to do the dinner “was easy. Charlie called and asked ... I knew it would be a great cause that we are both passionate about. And when a local icon comes calling, you just say ‘yes.’”The two worked together to come up with a menu that would showcase both of their abilities and favorites in an unforgettable meal.This collaborative spirit will be illustrated in the charcuterie platter with Campo’s lardo, guanciale, mortadella and local pickled vegetables and Adele’s Black Forest ham and riellette of porcini & pork belly and in the main entre lambchetta served over white beans, fingerling potatoes and white cabbage from Holley Family Farm.A sampling of other courses include Campo’s veggie risotto and for dessert, pumpkin budino.Abowd-Rose Financial Group provided sponsorship to offset costs and Southern Wine & Spirits will provide the wines to be served with each course. Thanks also goes to Hungry Mother Organics for their participation.“The generosity of our sponsors, local businesses and the community ensures the monies raised will cover ongoing operational costs at the Greenhouse,” Karen said. “We were also able this year to sponsor two kids to go to the national Future Farmers of America convention in Indianapolis, and we received a grant that will allow us to sponsor 10 students to work this coming summer, up from two this past summer.” One unexpected cost incurred this year was a security system, installed following two incidents of vandalism at the Greenhouse.The Celebrity Chef Dinner began in 2010 as a tribute for Charlie’s father, Paul Abowd, featuring dishes cooked by several chefs who had studied under Paul. Continuing the event to support The Greenhouse Project began last year.“The support for this has been overwhelming which shows how much our community cares,” Charlie said, an observation shared by Estee.“I hope all the diners have fun, enjoy and really understand that without them caring like they do, (this) would not be possible,” Estee said. “I am sure many just love to eat and drink, but it is much deeper than that.“Whether or not they know it, they make all this possible.”To see the full menu offered at the dinner, to make a donation or to learn more about The Greenhouse Project, visit the website at carsoncitygreenhouse.org.Tickets for the dinner cost $200 each available at Caf at Adele's, 1112 N. Carson St., Carson City or call 775-882-3353. For more information about the Greenhouse Project, call Karen Abowd at 775-232-8626.

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The Nevada Appeal Updated Nov 2, 2012 03:30AM Published Nov 2, 2012 03:29AM Copyright 2012 The Nevada Appeal. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.