ART DINNER TICKET | $185

ART DINNER GROUP SEATING | $2,250

Premier table placement with seating for up to 8 guests

ART DINNER SECTION SPONSOR | $5,000

• Premier table placement with seating for up to 10 guests
• Special recognition in all event communications, promotions, on-site signage, and event program
• Chef-selected gift for each guest

The Chefs

CHEF MATTHEW DeANGULO

Chef Matt DeAngulo has been ensuring that Daytonians have full hearts and full stomachs as an Executive Chef for over 20 years and nearly 40 years in the service industry. Formerly executive chef at Citilites, Chef DeAngulo has most recently been using his talents to help provide flavorful dishes to local shelters and food pantries through Miami Valley Meals. Dedicated to feeding the community in this trying time by providing fresh and thoughtful cuisine, Chef DeAngulo honors the dignity of people in need through nourishing food.

SOMMELIER BRIAN DeMARKE

Former Restaurant Consultant and member of The Court of Master Sommeliers, Brian DeMarke of Miamisburg is a master of wine and food, having served as general manager and sommelier of L’Auberge restaurant in Kettering from 2007 to 2010. Besides selling specialty wines to small retailers like Dorothy Lane Market and local restaurants, DeMarke takes his expertise to the classroom by offering classes on everything from vintage to types of wine and soils and grapes to companies and restaurant staff members.

AMUSE BOUCHE – FORAGE

A chamber vacuumed-cooked morel with salt pork foam-filled helium drippings.

DECONSTRUCTED LOBSTER BISQUE

Butter poached lobster tail, pure corn panna cotta, fresh edamame, frisse, and tomatoes. Paired with a blue cheese beignet for dipping.