On Sunday, April 23rd, Tastes on the River returns to the Gran View on the River graciously hosted by Lou Williams and the rest of the staff! Over the past 17 years, the Tastes events have become highly anticipated, celebrating the important partnership of Hospice donors and volunteers while raising much needed funds to support programs provided in the community. The cost is $40.00 per ticket and all proceeds will help support Hospice patient services. Reservation times will begin at 11:30AM and continue every 30 minutes until 2:30PM. Hospice staff and volunteers invite the community to enjoy a wonderful afternoon of fine dining on the St. Lawrence River. Guest chef’s and underwriters for this year’s event include:
SUNY Canton Executive Chef, Steven Maiocco, who will prepare fresh Atlantic Halibut served with potato-celeriac puree, asparagus and tomato confit
Chef Craig Bourne of ARAMARK at Clarkson University, who will be offering a specialty entrée for two which will consist of Kilcoyne Beef Tenderloin cooked in a Cabernet Reduction, Maple-Cranberry Mustard Seared Duck, an Herb Crusted Rack of Lamb with Mint Horseradish served with Roasted Sweet Potatoes and Grilled Asparagus – this feast for two will be served tableside by Aramark’s Executive Chef Kyle Mayette
The Gran-View’s own Eric Armstrong will be preparing an Encrusted Pork Tenderloin delicately wrapped in prosciutto and pan-seared in olive oil and herbs. Served on a bed of sage and date demi-glace. Plated with fritta style carrot and fennel hash. All entrees include soup, salad, bread and dessert generously donated by local businesses.
Reservations are required by April 17th. Please call 315-265-3105 to make your entree selections and seating choices.