Celebrity Chef and Harvest Dinner to benefit The Greenhouse Project

The second annual Celebrity Chef and Harvest Dinner to benefit The Greenhouse Project takes place Nov. 14 at Adele’s Restaurant and Lounge in Carson City.

The evening is limited to 80 guests and features six courses paired with wine, prepared by Adele’s chef and owner, Charlie Abowd and guest chef Mylan Schmidt of Coco Dolce, Carson City.

Course sponsors at $1,000 and co-sponsorships at $500 are sought to offset the cost of meal preparation and other sponsorship opportunities will be available that evening.

Schmidt’s parents have both been heavily involved in moving The Greenhouse Project forward, with his mother Brenda serving on The Greenhouse Project Action Committee, and his father Fred negotiating with Hamilton Solar who donated all the solar panels for the project. Both the project’s action committee and board are hosting the dinner.

“Mylan worked for Charlie at one time and is so talented and creative,” said Karen Abowd, project president. “We are very excited to have him and his creations be part of this evening.”

The Greenhouse Project is a 501(c)(3) non-profit, whose premise is to offer project-based learning and sustainability while providing vocational training and cross generational participation, as well as teaching core subjects such as science and math, Abowd said.

The facility is located on the campus of Carson High School and planting tables are presently being placed in anticipation of beginning operations the end of October.

The ongoing operational costs were estimated by looking at other projects that use propane, Abowd said, but it is expected that energy costs will be offset by using the ground source heat pump and solar panels.

That said, there are still costs associated with running the greenhouse. Presently, the organization has an Americorps volunteer overseeing additional construction. That position is paid through matching funds
from the federal government and The Greenhouse Project. Once the facility is fully operational, it will require constant monitoring, requiring one full-time and one half-time employee. Additionally, there will be the ongoing costs of seeds, landscaping materials, soil, tools – all the things needed to do the work.

It is the first project of its kind, providing a sustainability model Abowd hopes will be used nationally.

“Carson City should be the leader in these kinds of projects, because it is the Capitol City,” Abowd said. “In addition to providing organically grown foods that can be used to feed those in need, and to provide healthy foods for our schools, The Greenhouse Project brings agriculture back to the school and teaches those core areas of science and math.”

To that end, The Greenhouse Project and Adele’s hosts the annual Concert Under the Stars each July and at this event, will offer benefactors many sponsorship and naming opportunities so the work can continue.

Among those are the brick naming opportunity, $100; planter sponsorship, $150; planting table sponsorship, $200 and future sponsorships on the tree or vine of life, the design of which is still in discussion, $25 for students and begin at $500 for adult sponsors.

“We’re offering several levels of sponsorship,” Abowd said. “Even those who can’t attend the dinner, are asked to give what they can or to sponsor a stepping stone or leaf and have their name included.

“Our goal is to raise $20,000 which will be a God send and I will be simply thrilled,” she said.

The Celebrity Chef Dinner began in 2010 as a tribute for Charlie’s father, Paul Abowd, and featured dishes cooked by an array of chefs, all who had studied under Paul. Continuing the event to support The Greenhouse Project seemed like the obvious next step.

To make a donation or to learn more about The Greenhouse Project, visit them on the Web at carsoncitygreenhouse.org.

Tickets for the dinner cost $200 each available exclusively at Adele's, 1112 N. Carson St., Carson City or call 775-882-3353. For more information about the Greenhouse Project or to take advantage of a sponsorship opportunity, call Karen Abowd at 775-232-8626.

Menu:

Six-course, wine-paired dinner prepared by Chef Charlie Abowd (Adeles) and Guest Chef Mylan Schmidt (Coco Dolce).

Course 1
Confit duck and green papaya salad
Stuffed zucchini crowned with lamb kibi
House cured grav lox in pastry

Course 2
Sea scallop gratin with hatch chili and heirloom tomato jam capped with queso fresco

Course 3
Golden roasted beets an pickled onion salad with a french melon vinaigrette

Course 4
Pumpkin and Sauternes bisque with a maple syrup creme and Crispy pork belly croutons

Course 5
Beef tenderloin medallions and potato and machego pave with strawberry fig compote dressed with a brandy fig demi glace

Course 6
Candied butternut squash, Panna cotta and creme anglaise