EDIBLE ISLAND RECEPTION WITH CHEF ROSS FLORENCE
Join us for an evening of wine and hors d'oeuvres to celebrate the work of Edible Island and the opening of the Eggemoggin Schoolhouse! Chef Ross Florance will be preparing a delicious spread featuring local seafood, produce, and other delights. The event will include an auction with opportunities to support specific Edible Island programs. All proceeds from the evening will go to support Edible Island's in-school culinary and nutrition education and other programming on Deer Isle and the Bljue Hill Peninsula.
The Eggemoggin Schoolhouse has been lovingly renovated by Hal and Lisa Reynolds to include a professional kitchen and event space, which they are generously allowing Edible Island to use for cooking classes and other events. Come help celebrate Edible Island’s programs and the launch of this new venue on Little Deer Isle!
About Ross Floraxnce
After graduating from the Culinary Institute of America in 2007, Chef Ross Florance moved to Napa Valley to work at Thomas Keller’s Bouchon Bistro under the tutelage of Chef Philip Tessier. Florance returned to the east coast after three years at Bouchon to work at Eric Ripert’s Le Bernardin. Inspired by his experience and extensive training, Florance launched a European tour and worked in world renowned restaurants across Denmark, France and Spain -- including Noma and Le Chateaubriand. In 2012, he returned to New York to work at Per Se and spent his three years at the restaurant sharpening his craft and enhancing his creativity. Always charmed by the outdoors, Florance’s cooking style is influenced by nature’s bounty and beauty. Currently, he is the Executive Chef at Betterment, a financial tech company based in New York. (www.www.rossflorance.com)