Join the Fun!
Here's What's Happening!
Celebrity Chef Dinner
Friday, March 27 & Saturday, March 28
Tickets on sale beginning January 15th - $150.00 (includes tax & gratuity)
all inclusive. 6-course, 6-wine pairings
This year a portion of your ticket sales will go to the
Summer Lunch Program. Many don't see the behind the scenes in the county where many children still don't have the basic necessities. Pairing food with children fit into The Palisades Restaurant's Mission of good food and goodwill.
About the Chefs
Top Chef Jennifer Carroll
Carroll clearly impressed Chef Eric Ripert,
Already having starred on “Top Chef” and “Top Chef: All Stars Alum,” Carroll also appeared as featured talent in Bravo’s series “Life After Top Chef.”Jennifer Carroll's passion for cuisine drove her to
The Restaurant School at Walnut Hill College in her native Philadelphia. She then worked at Chef Derek Davis's
Sonoma and Arroyo Grill, as well as Neil Stein's Avenue B, under Patrick Feury.
Next was a sous chef position at both
Julia and Café Kati in San Francisco, followed by a sous chef position at Le Bernardin in New York City.
who hand-selected her to lead Philadelphia’s 10 Arts Bistro & Lounge in May 2008. Carroll eventually left 2011 to start
Carroll Couture Cuisine, LLC, a culinary consulting and service company.
VISITING CHEF Aaron Deal
The River And Rail, Roanoke VA
Aaron garnered a 2009 James Beard Rising Star
Semi-Finalist nomination and continues to be
profiled extensively in national press publications
such as: Gourmet, Travel & Leisure, Southern Living,
Wine Spectactor, Bon Appetit, The CBS Early Show,
Food Network and Garden & Gun. Putting
his 14+ years cooking experience to use at
The River and Rail in Roanoke, VA
continues to bring local support and
acclaim from The Roanoker Magazine,
The Roanoke Times and area Food Bloggers.
VISITING CHEF, Blake Hartwick
Bonterra's Charlotte, NC
Blake Hartwick brings a new take on Southern Cuisine
and love of fresh local flavors to Bonterra.
Blake has an extensive culinary background
that includes several restaurants in Charlotte since
moving here in 1993. He was with Bistro 100,
Carpe Diem and Sonoma, where he served as their
sous chef. In 2000 he joined Bonterra as executive chef.
In 2005 John Duncan opened Ratcliffe on the
Green where Blake served as their executive chef.
Blake also has a few highlights along the way. He spent
time in Spain between 2004 and 2006 working at
the prestigious Casino de Madrid and NoDo.
He also served as the Chef de Cuisine at the
world renowned Four Star, Four Diamond
Greenbrier Resort. In 2012, he and a team of
chefs traveled to the James Beard House featuring a
“Taste of Charlotte” menu. Chef Hartwick was
recently invited to attend the James Beard Celebrity Chef Dinner
at The Palisades in Eggleston, Virginia in April 2104.
About the Charity
Summer Lunch Program
Over 50% of the students in the Narrows(Giles County) attendance zone receive free or reduced price meals when school is in session. But what happens during the summer months when school is out? The Summer Food Service Program (SFSP) was established by USDA to ensure that low income children continue to receive nutritious meals during the summer break. Free meals, that meet federal nutrition guidelines, are provided to all children 18 years old and under at approved sites.
In April 2013, Giles County Public Schools received a USDA grant to help provide lunches during the summer months for children.
The program operated for 44 days from June 10 – August 15. A healthy, nutritious, hot lunch was served between 11:30 am and 1:00 pm. In these 44 days, we served 4,409 child lunches and 2,389 adult lunches.
Our program helped to reduce childhood hunger while providing healthy school meals to children and adults regardless of their income or their residency. Our motto (as taken from the USDA model) was “Food that’s in when school is out!” As a phrase indicates from the movie Field of Dreams, “if you build it, he will come”, we built it and they came. From day one, children and adults came. They enjoyed a healthy, hot lunch prepared by our staff which included more volunteers than paid employees.
The best quote we can give you came from an eight year old child who was overheard on the first day of our program saying “I’m so excited to come here today because all I had to eat was beanie weinies.” Sad, but true. Childhood hunger happens everywhere, even in small rural Giles County. But our program helped offset this last year. There were many days when children would come through the line a second time for another tray of food. We gave them that food at no cost to them or their parent. The grant provided reimbursement for the first tray of food and donations we received covered a second tray if a child wanted one. Many adults also could not afford to pay our $2 adult tray price so donations covered the cost if needed.
Children's Cooking & Hospitality Camp
(for Children Ages 7-14)
June 22 - June 26
August 3 - August 7
The camp is $140 per child
Children learn everything there is to know
about the Restaurant Business.
Topics and Hands on instruction
Where your food comes from..
Cooking from Scratch
Why is Hospitality Important
and so much more...
They visit a farm during the week to learn about local
products and how farms work and they hear
guest speakers everyday from various farms who go into detail
about farming and how they supply the restaurants.
Please call the restaurant for more information