Experience an elevated evening at Henry’s Coastal Cuisine as acclaimed guest chefs come together for a multi-course wine dinner in support of Bracken’s Kitchen. Each course highlights seasonal ingredients, creative technique, and expertly paired wines, all with a shared purpose: making a difference in our community. Your participation helps sustain Bracken’s Kitchen’s vital efforts to combat hunger and food waste while enjoying an exceptional culinary event. Ticket prices are $249 which includes service charge. $75 of each ticket will go directly to Bracken's Kitchen.

Icons of Napa Wine Dinner Menu

$249 includes service charge and parking

Amuse

Kaluga Caviar

Roasted Onion Puree | Society Garlic Flowers

Louis de Sacy Brut Original Champagne

First Course

Chef Ben LaFleche

Summer Squash and Zucchini Roll

Poached Lobster Farce | Creamy White Wine and Vadouvan ReductionCitrus Oil | Fennel Flowers

Double Diamond 2023 Sauvignon Blanc

Second Course

Chef Lewis Butler

Pan Roasted Hokkaido Scallops

Lemon Yukon Mousse | Grilled Baby Gem | Shellfish Reduction | Split Butter Milk Sauce

2023 Robert Mondavi the Reserve Fume Blanc

Third Course

Chef Kris Kirk

Duck Confit

Blue Corn Polenta | Spring Vegetables | Cabernet Duck Jus

2023 Mount Veeder Cabernet Sauvignon

Main Course

Chef Michael Wilson

Butter-Roasted Morel Mushrooms

Vanilla Bean–Infused Mushroom PuréeDry-Aged New York StripParmesan-Sunchoke Dauphine | Brown Butter Mulberry CompotePort Béarnaise

TO Kalon 2023 Highest Beauty

Dessert

Chocolate Mousse

TianCaramel | Lime Biscuit | Grand Marnier Ice Cream

Robert Mondavi Moscato D’ Oro

About Bracken's Kitchen: Bracken’s Kitchen was founded in 2013 with a unique yet simple mission: Through food rescue, culinary training, and our community feeding programs, we are committed to rescuing, repurposing, and restoring both food and lives. BK is the inspiration of Bill Bracken, a nationally renowned chef who identified the vast and persistent food insecurity prevalent in Orange County and made it his mission to leverage his talent, experience, and connections to make a difference. In addition to the issue of food insecurity, Bracken recognized the immense amount of food waste that exists across the County—despite the 500,000 food insecure County residents, the OC Waste & Recycling Department reports that over 30% of what goes into landfills is organic material, including edible food. Each year, BK redirects hundreds of thousands of poundsof food from going into landfills unnecessarily through our Food Rescue Program. Through our Community Feeding Program, those products are used to create 2.2 million healthy, delicious meals, which are delivered to families facing food insecurity via our food truck and network of more than 70 community partners. At the same time, our Culinary Training Program has created a pathway out of poverty for young people seeking to change the trajectory of their lives, as they are provided with the skills and connections to secure meaningful employment in the County’s hospitality industry.