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Friday, March 22 at 7 pm at the legendary Cutchogue Diner

This is a 4-course Farm-to-Table dinner and Macari Vineyards wine pairing

Prepared by Chef Ryan Carroll of Carroll’s Kitchen and Carroll’s Catering, Adult Program Director Chef David Menjivar, and the student’s of CAST’s North Fork Culinary Program

*All proceeds raised will benefit CAST’s North Fork Culinary Program, a 12-week restaurant/hospitality workforce development course currently in its 5th year. This annual program provides essential job readiness and skills needed to work in a professional kitchen and restaurant for both adult and youth participants.

 

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