Fall Farm To Table Dinner-November 15
Mark your Calendars for "Under the Lights" - a farm-to-table dinner on the field - happening Friday, November 15 from 6:00 - 8:00 PM at Blue Wahoos Stadium. Ticketholders will be treated to a one-of-a-kind dinner experience featuring a menu designed by celebrated executive Chef James Briscione.
The full-course, family-style farm-to-table dinner will be held on the field at Admiral Fetterman Field at Blue Wahoos Stadium, giving ticketholders a chance to experience the field and ballpark from a perspective typically reserved only for baseball players. Ticketholders will be treated to a menu highlighting fresh, locally-sourced ingredients, artfully prepared by Executive Chefs James Briscione and Travis Wilson with wine selected by Brooke Parkhurst.
A limited number of tickets are on-sale now for $125 and expected to sell out quickly. Tickets may be purchased at the link below or at the Blue Wahoos box office.
Pumpkin Deviled Egg, Pancetta Dust
Jalapeno, Cheddar & Potato "Arancini"
Cornmeal Churros, Chile Honey
Grilled Jumbo Chicken Wing, White BBQ Sauce, Pickled Grape & Celery Salad
Shredded Chicken Ravioli, Calabrian Chiles, Gorgonzola Sauce
Teres Major (Petite Tender Steak) Butternut Squash Puree, Black Garlic Bearnaise, Crispy Shallots
About The Chefs
James Briscione is a chef, author, and Food Network personality. He was the first-ever two-time Chopped champion and is the host of the award-winning Food Network digital series Man Crafted.
Brooke Parkhurst is a novelist, cookbook author, and former host of ABC's internet and digital cable food series. She is a noted wine speaker and entertaining personality.
Brooke and James regularly appear on Dr. Oz and have been featured guests on The Today Show and Fox & Friends. Together, they authored the best-selling book The Flavor Matrix, a revolutionary new guide to understanding and creating flavor. Their follow-up cookbook Flavor For All will be published in 2020. They opened Angelena's Ristorante Italiano in downtown Pensacola in the spring of 2019.