Edible Island to feature notable chef



Innovative American chef Ross Florance will prepare hors d’oeuvres and pair them with wine for Edible Culinary and Ecological Center’s Sept. 1 reception at the Eggemoggin Schoolhouse in Deer Isle.
PHOTO COURTESY ROSS FLORANCE

DEER ISLE — Edible Island Culinary and Ecological Center will celebrate the opening of the Eggemoggin Schoolhouse with a benefit reception of wine and hors d’oeuvres prepared by guest chef Ross Florance from 5 to 7 p.m. on Saturday, Sept. 1.

The event will include an auction with opportunities to support specific Edible Island programs.

The Eggemoggin Schoolhouse (the former Harbor Farm store) has been lovingly renovated by Hal and Lisa Reynolds to include a professional kitchen and event space. They have generously donated the facility’s use to Edible Island.

After graduating from the Culinary Institute of America in 2007, Florance moved to Napa Valley to work at Thomas Keller’s Bouchon Bistro. After three years, he returned to the East Coast to work at Eric Ripert’s Le Bernardin. He also worked in restaurants in Denmark, France and Spain, including Noma and Le Chateaubriand. In 2012, he returned to New York to work at Per Se. Florance’s cooking style is influenced by nature’s bounty and beauty. He is executive chef at Betterment, a financial tech company in New York. To learn more about him, visit www.www.rossflorance.com.

All proceeds from the Sept. 1 benefit reception will support Edible Island’s in-school culinary and nutrition education and other programming on Deer Isle and the Blue Hill Peninsula.

For more info, visit www.edibleisland.org.