Join us for Top Chefs!
Top Chefs brings together some of the region’s most celebrated chefs for an unforgettable dining experience that reflects the creativity, generosity, and flavor of our community.
A signature gathering at Foundry48 in Lititz, Top Chefs pairs exceptional cuisine with meaningful connection. Guests will enjoy thoughtfully crafted dishes, a silent auction featuring distinctive takeaway packages, and an engaging live auction offering a collection of elevated experiences.
All proceeds from Top Chefs go to Water Street Health Services, a ministry of Water Street Mission, as they provide medical, dental, behavioral, and recuperative health care to individuals experiencing poverty and homelessness in Lancaster County.
Menu
Hors d’oeuvres: A Taste of the Tropics: A Vescor Appetizer Experience
Compressed Watermelon, Chili Salt, Shimeji duxelles, crème fraiche, sunflower shoot by Luis Acosta, Executive Chef, C’est La Vie Bistro.
Bay Scallop Ceviche with smoked pineapple aqua Chile, spicy pineapple salsa, habanero pickled onion, charred tomatillo salsa by Anthony Davis, Executive Chef, The Belvedere Inn.
Coconut Curry Eggplant Soup with Kalua Shrimp Salsa and Crispy Tostone by Rafe Hottenstein, Executive Chef, Josephine’s.
Triple Cut Miso Bacon with Nueskes’s Applewood Smoked Bacon, Tropical Reisling Miso Glaze, Pear & Golden Raisin Chutney by Colin Purtell, Executive Chef, 401 Prime.
Salad: Heirloom Tomatoes & Herb Salad
Fresh Garden Herbs, Fermented Citrus Vinaigrette, Celery Hearts, Tonda Olive Oil
By Kevin Venbrux, Executive Chef, Passerine
Bread: TBD
Intermezzo: Endless Summer Sorbet
Real Mangos, Passion Fruit, Guava and Oranges
By Krista Fox, Chef, Research & Development Director, Fox Meadows Creamery
Entrée Selections
Josper Charcoal–Grilled Linz Heritage Angus Filet Mignon (8 oz)
Silky Béarnaise, Steamed Broccolini, Garlic–Parmesan Potato Pavé, Linz Heritage Angus Beef — Meats by Linz, United States
Butter-Poached Wild Atlantic Halibut (7 oz)
Maine Lobster Tarama, Silky Béarnaise, Steamed Broccolini, Garlic–Parmesan Potato Pavé, Wild Atlantic Catch
Black Garlic–Glazed Oak-Roasted Eggplant
Linden Dale Goat Yogurt, Pickled Rhubarb, Crispy Chickpeas, Wild Ramps Chimichurri, Lancaster County — Lancaster Farm Fresh Cooperative, Pennsylvania
Entrées by Max Fanton, Executive Chef, Kōle Chophouse
Dessert: Florida Tropical Layered Mousse en Coupe
Mango, White Chocolate and Strawberry Mousse, With Toasted Coconut, Star Fruit Tuile Cookie
By John Moeller, Owner & Head Chef, The Greenfield Restaurant & Bar
