This was an event that was akin to the single moment of excitement on Christmas morning, except that this lasted for 5 hours.

Chef Anthony Bucco of The Ryland Inn graciously offered the use of his amazing kitchen for our November event in Whitehouse Station. The history of this venue, combined with the unparalleled warmth and gracious nature of Chef Bucco made for a singularly unforgettable event.

Chef Bucco volunteered his time off, an evening away from his family, to host us at the gorgeous Ryland Inn. We can't thank him enough for this experience; it will easily be something that none of us will soon forget and will talk about for years to come. Again, Chef, we thank you.

The menu of the evening

1st Course: Heirloom Beet Tasting
2nd Course: Steamed Black Bass with Green Tea Salt, Baby Bok Choy and Garlic Chips
3rd Course: Brioche Stuffed Quail with Fall Harvest Vegetables and Thyme jus
4th Course: Veal Cheeks and Sweetbreads with Creamy Polenta and Broccoli Rabe
5th Course: Peanut Butter and Chocolate Tasting