3 chefs. 7 courses. 1 unforgettable evening.

$100pp
Includes 7 courses & 1 cocktail.
Gratuity not included.

% of proceeds go to Croton Caring.

Cocktail hour at 6 PM
Dinner at 7 PM

Meet the Chefs:

Chef Eric Korn

Eric has spent over 20 years crafting meals that bring people together, combining creativity, technique, and a deep love of sharing food with people. His journey has been defined by a passion for soulful, simple food and an ability to create experiences that are as memorable as the dishes themselves.

At the heart of Eric's career is Wolfert's Roost, a passion project launched with his brother Will and Chef Jennie Werts. Known for great food, great fun, and great vibes, it earned Best New Restaurant (2015) from Westchester Magazine and remained packed until the day it closed.

Beyond the restaurant, Eric built a name for himself in catering, earning multiple "Best of Westchester" awards, including Best Caterer and Best Wedding Caterer for several consecutive years. During the COVID-19 pandemic, he launched an initiative that provided over 70,000 meals to those in need, proving that food has the power to not just nourish, but to uplift and unite communities in difficult times.

After years of leading bustling kitchens, Eric stepped away from cooking to focus on raising his children. Now, he's back on his own terms— cooking with the seasons, embracing simplicity, and creating food meant to be shared.

"Good. Better. Best." is his mantra, because in every experience, every meal, and every moment, the goal is to continuously grow, challenge, and inspire through the art of food.

Chef Nick Cilfone (The Grand)

Nicks family stems from Mid Century commercial Lobster Fishing in the state of Connecticut. After rifling through old cook books from his mother’s pantry, he decided from a young age cooking was his interest. After completing Culinary school, Nick worked throughout Litchfield and Hartford County, getting his first opportunity under restauranteur John Bordeaux, Chef/Owner of Sparrow in New Milford, CT.

Eager to further his culinary knowledge, Nick joined the team at Ore Hill and Swyft in Kent, CT, utilizing farm to table produce and dairy from nearby Rock Cobble Farm.  During his tenure, the restaurant hosted a dinner for the James Beard Foundation and received multiple regional and national publications.

Today, Nick combines his farm to table expierence with his families lineage to create a vegetarian-friendly menu in Croton on Hudson, NY at The Grand.

Chef Bryan Cole

Chef Bryan began his culinary career at the family-owned Market grocery stores, where his passion for food propelled him from deli clerk to sous chef.

Eager to further refine his craft, Bryan joined three-time James Beard Award nominee Chef Joel Viehland, a Noma alumnus, at his pop-up café, The Pine Leaf. There, he balanced daily restaurant service with private catering events, developing a deep appreciation for seasonal, ingredient-driven cuisine.

Rising through the ranks from Garde manger to Chef de Cuisine, Bryan became a key member of the culinary leadership team, helping establish Ore Hill as one of New England's premier farm-to-table destinations. During his tenure, the restaurant earned national recognition as one of The New York Times' Best New Restaurants in America, received multiple CRAzies Award nominations, and was featured in numerous regional and national publications.

Today, Chef Bryan combines the precision of fine dining with a deep respect for local agriculture and seasonal ingredients. His cuisine reflects a commitment to thoughtful technique, exceptional hospitality, and creating memorable dining experiences that celebrate the best of modern American cooking.