Order tickets here or by phone: 413-781-2801 ext. 451
All proceeds benefit the programs and services WGBY provides to the communities of western Massachusetts.
About the Chef
Brent Menke, Executive Chef at The Farm Table at Kringle
Candle in Bernardston, has years of experience wowing the most discerning of
foodies, both stateside and abroad, on land and sea.
A veteran and fan of using only the freshest ingredients,
Menke’s audience at the March 15 event can expect an experience unlike any previous
wine dinner. Of western New England, he says, “There is incredible food being
raised and produced in virtually every direction. Within 100 miles of our
restaurant, I can source some of the best seafood I’ve ever seen, the finest
local produce and seasonal fruits, fabulous meats, cheeses, eggs and, of course,
the world’s most magnificent asparagus. There aren’t a lot of places on this
planet offering such variety and quality. For a chef, it’s almost an
embarrassment of riches.”
Beyond work on private yachts as a personal chef, Menke
completed extensive study at the renowned Culinary Institute of America in both
the Hudson River Valley and Napa Valley, along with schooling in Asia.