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Princeton Chefs Team Up for American Red Cross Fundraiser

Local chefs Josh Thomsen, Scott Anderson and Manuel Perez are donating their time and talents to help the victims of Hurricane Sandy.

 

Want a taste of Princeton's new restaurant, Agricola, before it opens in January?

This weekend is your chance. Local Princeton chefs, including Josh Thomsen of Agricola, will join forces for a fundraiser to support the American Red Cross and its efforts to help those affected by Hurricane Sandy. 

The event will take place on Sunday, Nov. 18 from 6:30 to 8:30 p.m. at Bedens Brook Club in Skillman. 

The club can accommodate 300-400 people, Thomsen said. 

Cocktails, light fare and services are courtesy of Thomsen, Manuel Perez of The Peacock Inn, Scott Anderson of elements, Mark Silverman of Bedens Brook Club, Max Hansen of Max Hansen Caterer and Gabby Carbone of The Bent Spoon. Benefit chairs are Holly Schade and Teresa Danko.

Tickets are $125 and $250.  To attend, email holschade@aol.com.

"Being the new kid on the block, I wanted to get something going in the worst way," said Thomsen, who is donating his chef time and says most of his food will come from Great Road Farm. "I called my long time friend Max Hansen and we got this going. I feel like a captain without a ship right now, I have to do something for my Jersey-ite brethren."

Thomsen will prepare 48-hour braised beef shortrib, celery root puree and micro watercress with black truffle salt. 

Manuel Perez of The Peacock Inn will prepare homemade gnocchi and pumpkin toffee cake. 

Scott Anderson of elements has yet to finalize his menu, but said it will include hoisin chocolate caramel. 

Bedens Brook Club donated space and staff, Thomsen said. The Peacock Inn will donate liquor, The Bent Spoon will provide mini cupcakes and cookies, Max Hansen Caterer will provide catering service as well as his famous smoked salmon and seared scallops with pork belly. 

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