Second Harvest’s Chef’s Night series will feature Sam Faggetti, executive sous chef at Four Seasons Resort Orlando at Walt Disney World Resort, as well as executive pastry chef Rabii Saber. The two will collaborate on a four course dinner to benefit the food bank’s Culinary Training Program, which teaches at-risk and economically disadvantaged adults the skills needed to pursue a career in the food industry.

The cost of the dinner, which includes wine pairings and entertainment, is a very reasonable $100.

The Four Seasons (they’re not the entertainment, just so you know) dinner will be Thursday, January 14, at 6 p.m. at the Second Harvest Food Bank of Central Florida, 411 Mercy Drive, Orlando. Click this link to purchase tickets and to learn more about the Culinary Training Program and Catering For Good.

Here is the menu that Faggeti and Saber have planned:

First course: King Crab, Mâché, Celery Root, Broken Grapefruit Vinaigrette
Wine Pairing: Cantina Andriano, Pinot Grigio, Alto Adige

Second course: Maple Glazed Pork Belly, Brioche Toast, Huckleberry Compote, Poached Egg 
Wine Pairing: Riesling, “R,” Kabinett, Pfalz, Germany

Third course: Pan Roasted Lamb Saddle, Parsnip, Brown Lentils, Pomegranate 
Wine Pairing: Tapiz, “Alta” Uco Valley, Mendoza

Dessert: Lemon Bar with Strawberry and Hibiscus
Wine Pairing: Saracco, Moscato d’Asti, Italy