Join us for this early season gourmet dinner with

Chef Camille Le Caer

It’s the beginning of the season resplendent with all the fresh spring foods! What better way to highlight the early season than with Chef Camille Le Caer’s beautiful European style foods featuring seasonal bounty!

First, join us at the Erie Community College Gardens

Get a tour of the gardens and enjoy learning more about the culinary program at ECC and Crown Hill Farm’s role supporting it. The gardens are a part of a Food as Medicine program for the culinary students.

Put your hands in the soil, learn about the diversity of vegetables that grow both on Crown Hill Farm and in our sponsored garden box at ECC.

After enjoying the beautiful view and evening light at the Canalside gardens, we’ll walk the couple of blocks together to dinner. Dinner will be in the EM Statler Dining Room in the Old Post Office building, which is a part of the ECC Downtown Campus.

Sit down and prepare for your senses to be delighted as the springtime flavors are beautifully presented to you in a multi-course dinner. Enjoy a bit of the farm-life atmosphere as Missy Singer DuMars shares about each dish and how it brings Crown Hill Farm to life on your plate.

Learn about heirloom and heritage foods grown there and what is fresh and in season at this time of the year. Discover how the market gardens are tended with no-till/low-till practices to preserve soil and support delicious, nutrient-rich foods.

In this physically distant, (yet socially fun) meal prepared by Chef Camille Le Caer, who brings us a menu joining together the seasonal bounty of WNY paired his classical French training and exuberant joy with food!

Formally trained in French, Italian and Turkish cuisine, Chef Camille brings us a wide selection of both sweet and savory items all presented with creative flair on stunningly beautiful dishes.

Camille’s dinner will feature Crown Hill Farm vegetables, eggs and edible delights along with meats, dairy and treats from nearby farm friends. Take in the beauty of a community of food lovers as Chef Camille shares about the delicious, seasonal menu he prepared for you in addition to the regional wine pairings chosen for the evening’s meal.

Bring along your friends or family to sit together and dine on this multi-course Farm-to-Table meal and enjoy the optional add-on wine pairings (for those over 21) hosted by Kim from Six Friends Cabernet.

COME JOIN US FOR THIS CULINARY EXPERIENCE!

Relax into the evening, with the pleasure of deep nourishment, a satisfied body and full heart.

$95 INCLUDES:

Multi-Course Farm-To-Table Dinner & Garden Tour
Sunday, June 26th, 3:30-7:30pm @ Erie Community College, Downtown

AN ADDITIONAL $30 TO ADD-ON WINE PAIRINGS (21+)

***Note: When you order tickets, please have one person order for your entire party. You will be seated with your party in order to be mindful of COVID-19 precautions of the time. Groups need to be 2 or more. We don’t want to exclude single folks! Please message us if that is your case. More details will be sent via email closer to the event.

We’ve partnered with Humanitix for our ticketing platform. They make the process easy for you to buy tickets and for us to keep track! Also, we LOVE that they are committed to turn annoying booking fees into a force for good. 100% of their profits go to their vetted children’s charity partners.

About Chef Camille Le Caer: Chef Camille Le Caër hails from Brittany, France. His passion and love for food initiated from his grandmother's passion for preparing family meals. At 13, his family encouraged him to attend Lyceé Hôtelier of Dinard, where vocational training represents more than half of the high school curriculum. Camille began working with pastry at 15 years old, at an internship with the Ritz Carlton in Paris. After graduation, Camille continued his culinary education at CFA de Ploufragan and CFA Ceproc as a Pâtissier Apprentice.

His first position in the USA was as a Pastry Chef at the famed French restaurant Bagatelle, in the heart of the Meat Packing District in Manhattan. Camille then became an Executive Pastry Chef at Crêpe Sucre, also in NYC. Camille was the Executive Pastry Chef at both Giancarlo’s (Williamsville, NY) and Lombardo’s (Buffalo, NY) restaurants, before opening his widely acclaimed pâtisserie on Hertel Avenue, called Pastry by Camille. The café served exquisite baguettes and French pastry, but the main reasons people flocked to his restaurant were the delicious crêpes, the magnificent macarons, and Camille’s exuberant personality.

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