Walk in the Woods; A Culinary Fundraising Experience - Saturday, June 6, 2026; 5:00 - 8:00 p.m.
Walk in the Woods; A Culinary Fundraising Experience
Saturday, June 6, 2026; 5:00 - 8:00 p.m.
Get ready to embark on a culinary journey as you put on your hiking boots and embrace the adventures that await you at Rock Hollow Woods. Join Ron DiBenedetto from Devour Catering for a unique dining experience that will tantalize your taste buds amidst the breathtaking beauty of the woods.
The evening will commence with a welcome toast, followed by an appetizer station in one of our many scenic locations. A delightful 4-course meal will be served in our charming stone pavilion, with a LIVE auction featuring select items, and networking opportunities to meet and engage with others who share our commitment to Rock Hollow Woods' mission. As this is a special event, seating is limited.
Proceeds from the event will support our efforts to provide children with outdoor opportunities to discover and learn about the natural world, fostering a sense of environmental stewardship.
After registering, guests will be asked to make a selection from the entree options listed below:
Entree:
1. Steak with Red Wine Demi
Grilled steak topped with a rich red wine demi-glace, bringing bold, hearty flavor to the plate. Served with a colorful medley of slow-roasted yellow peppers, zucchini, and sweet red beets, alongside creamy caramelized onion sour cream mashed potatoes — comfort food with a rustic touch.
2. Lump Blend Crab Cake with Remoulade
Golden-seared lump crab cake filled with tender, sweet crab and paired with a bright, zesty remoulade. Accompanied by slow-roasted garden vegetables — yellow peppers, zucchini, and red beets — and creamy mashed potatoes blended with caramelized onions and sour cream.
3. Slow-Roasted Spaghetti Squash Nest (V)
A light and flavorful nest of slow-roasted spaghetti squash topped with vibrant Asian-style vegetables and finished with toasted sesame. Served with a hearty side of roasted seasonal vegetables and creamy caramelized onion sour cream mashed potatoes — a wholesome, garden-inspired option.
All guests will receive:
Appetizer Trio:
~Mini portobella caps filled with slow-braised short rib and raw goat milk cheese blend
~Signature off-the-vine bruschetta with vine-ripened tomatoes and fresh herbs
~Delicate cucumber canapés topped with smoked salmon mousse
Salad: Chef’s preparation of local seasonal greens folded into a signature strawberry champagne shallot vinaigrette accented by slow-roasted tomatoes, red onion, and Parmesan crisps
Dessert: Sweet pineapple upside-down cake layered with fresh strawberry topping and finished with a light, fluffy whipped cream crown — a bright and cheerful finish, perfect for an evening in the great outdoors
