Exclusive The Sabre Charity Dinner

by Charlottesville29


Here’s your chance to attend an exclusive dinner while supporting Big Brothers and Big Sisters of the Central Blue Ridge. Under the screen name “Chefhoo” on the popular UVa fan website The Sabre, Andy Greenberg has developed a longtime following for his culinary expertise. The UVa alumnus and graduate of the ACF Chef Apprenticeship Program was once sous chef of Inn at Glen Echo and Glenmore Country Club before hanging up the apron. But, he still has a passion for cooking, and on February 26, for one night only, Greenberg is returning to a professional kitchen to create an over-the-top dinner with very special wine pairings.

Thanks to generous wine donations from Virginia alumni, food donations by Greenberg, and food, service, and space donations from Commonwealth Restaurant & Skybar, the expectation is for 100% of proceeds to go directly to Big Brothers Big Sisters of the Central Blue Ridge, supporting life-changing mentoring relationships for the area’s youth.

Tickets come in three sizes:

  1. $75: Dinner without wine pairings
  2. $100: Dinner with wine pairings
  3. $150: Dinner with Reserve wine pairings for courses 2-4

Plus, all attendees receive a one month membership to The Sabre’s Edge, allowing access to insider features, articles and recruiting updates. The event welcomes additional corporate sponsorships and contributions of silent auctions items. For info and to make donations, email rdw9f@yahoo.

The dinner is Sunday, February 26, at 6 pm at Commonwealth. Just 60 tickets will be sold. Get yours now online here.

Menu is below. Wine pairings are subject to change.

Amuse Bouche
Scallop Truffle Pizzas
Four Cheese, Caramelized Onion and Country Ham Biscuits
Sparkling Wine TBD

Lobster and Sweet Potato Tart
Celeriac Puree, Chive Salad
2012 La Crema Chardonnay, Monterey
Reserve: 2010 Rhys Chardonnay, Horseshoe Vineyard, Napa

Crispy Smoked Pork Belly
Brussel Sprouts, Caramelized Butternut Squash, Pickled Carrots, Granny Smith Apple Slaw
2007 La Rioja Alta, Vina Ardanza Reserva, Rioja, Spain
Reserve: Kosta Brown Pinot Noir, Gap’s Crown, Napa

Seared Prime New York Strip
Fingerling Potato Salad, Wahoo Cauliflower, Onion Ring, Thyme-Scented Broth
2013 Freemark Abbey Cabernet, Napa
Reserve: 2004 Chateau Canon La Gaffeliere, St. Emilion Bordeaux

Toffee Cake
Warm Salted Caramel Sauce, Candied Pecans
Dessert Wine TBD