A previuos LongTable on Main event in Jasper.
Once again, Main Street in Jasper will be transformed to a fantasy world on Sept 24 as Prevent Child Abuse Pickens presents The Long Table 2016 – AVENTURE. This is the fourth straight year this event has sold out and is responsible for generating enough funds to cover one third of PCAP’s expenses for the year. Well over 150 supporters of this indispensable organization will arrive to an elegantly set formal dining table right down the
middle of Main Street with a Cirque du Soleil theme. The evening events include red carpet photographs, simulcast music by Jasper radio station WXJR 102.1 FM, ‘Cirque’ performances throughout the evening and throughout the venue and an absolutely incredible dining experience.
Rising to new heights, The Long Table 2016-AVENTURE will combine the skills and imaginations of some of the most talented chefs in the area. Thanks to a collaborative mission by Executive Chef Gerard Monte and Chief Chef Hector Rosano of Coast2Coast Caterers and Executive Chef Jenna Schreiber of 61 Main the magic of ‘the Cirque’ will extend beyond the performances and onto the table.
Chef and floral designer Gerard Monte of C2C Catering has challenged himself each year with the “LOOK” and this year was no different. “We wanted something exciting and brilliant ….we’ve gone a different avenue this year…we brought the cirque to Main Street!” he exclaimed. “Be adventurous, au AVENTURE,” proclaimed Chef Hector Rosano who came up with the title theme! Tables will be filled with colorful floral spheres, tall branches of curly willow, silver trimmed china and brightly colored napkins bringing a sense of the “Avant garde” to Main Street in Jasper. The Cirque has arrived!
Forgoing stationed appetizers, “we decided to pass our appetizers so our hors de oeuvres would complement the cirque acts and become a part of them,” shared Chef Hector. The first passed appetizer is colorful and delicate …fresh sushi grade Ahi Tuna and crisp watermelon ceviche’s and served on a chilled glass tasting spoon. Next act is C2C’s signature Candied Bacon skewers with a touch of fire cracked pepper flakes saluting the fire act! Lastly an elegant and indulgent truffle salted “French fries” served in a bamboo cone…mirroring a circus ice cream cone!
Act two, a salad to remember! “Our salad brings in simple ingredients yet tossed in complex seasonings! Local Baby Spinach and goat cheese crumbles, along with pears, shallots and apple wood smoked bacon crumbles, paired with petite fresh quail eggs and a most fragrant Canadian Bacon Vinaigrette dressing,” boasts Chef Gerard.
With all the excitement and intrigue of a writer of mystery stories, Executive Chef Jenna Schreiber of 61 Main revealed, “In keeping with the evening’s ‘Cirque’ theme I included color, flair and a touch of illusion to the main course.” What could be more French than Chateaubriand with burgundy sauce and shallots? The baked trout in herbs du Province arrives with an air of mystery, cleverly disguised in its parchment wrappings. Piercing the parchment emits a delightful, delicious, almost dizzying aroma. And the vegetarian selection is filled with illusion as complex textures combine to form a taste sensation beyond one’s expectations. “The side dishes, in particular, were chosen and prepared to be bright, airy and colorful with a subtle deception awaiting the discerning diner,” she confides.
Keeping with one of the keys to 61 Main’s success, Chef Jenna insists on fresh, locally sourced foods to prepare her extraordinary offerings. She cherishes her local sources including Brasstown Beef, Circle A Produce, Big Ridge, Enchanted Springs, ETC Farm, Learning Garden at Woflscratch Farm, Harvest Table and more.
Continuing the French flair C2C chose Dacquoise for desert. Fresh egg whites sculptured in light meringue, filled with a delicate lemon custard and layered with a pool of fresh raspberry coulee produce a colorful and playful palette to cap off this year’s theme - magical and delicious and so ou la la!
Lastly, the finale prelude to coffee, from the combined talents of the three Chefs, a dessert station of quick bites, French bites! The desert table will feature Orange scented Chocolate Truffles flavored with Grand Marnier and French macaroons in Lemon, Mocha, Raspberry, Chocolate, Pistachio and Vanilla flavors, and chocolate dipped covered marshmallows. What an end to a fabulous dinner!
Following dinner guests get to bid on incredible dining and vacation options. Finishing on an exciting high note, all of the evening’s performers will gather on stage for a Grand Finale Show.
“With the generosity of our sponsors and contributions of our loyal patrons, I am certain this last push will get us to our fundraising goals for this evening. At The Long Table, we try to give our guest a truly memorable experience but in the end it is all about raising funds to continue our work with the children, but there’s nothing wrong with having a great time while getting there,” states Dennis Santucci, President of PCAP Board of Directors.