Less than 10 tickets left for Greenhouse Project’s 'Grateful Harvest 12 Years Strong' fall celebrity chef dinner

Just 9 tickets remain for The Greenhouse Project’s annual Fall Celebrity Chef Dinner “Grateful Harvest 12 Years Strong”which takes place Monday, Sept. 27 at Cucina Lupo. The last day to purchase tickets for this exclusive evening is Sept. 20.

In addition to raising money for TGP’s operational costs and support its sustainability campaign, the evening will honor Chef Charlie Abowd, who collaborated with Chef Mark Estee and the five Valley Chefs Brandon Barksdale, Kerry Tate, Matthew Farag, Tommy Linnett, and Tony Schafer to create the menu for this multi-course wine or beer paired dinner. Executive Pastry Chef Katie Bennett is creating the evening’s dessert course. Each of these chefs cook at one of Estee’s restaurants known collectively as Reno Local Food Group, working primarily with local farmers, ranchers and producers.Bennett provides the pastas and desserts for RLFG.

“I consulted with each of the chefs to have the dishes reflect some of my styles at Adele’s,” Charlie said. “They checked the web site and recipes and created dishes using Middle Eastern flavors and techniques, and I did emphasize it wasn’t mine but theirs, that they had 100 percent autonomy to create their dishes.

“I activated my inner Mark Estee,” he said,referring to Estee’s ability to delegate. “He’s better at that than I ever have been or will be, and I am pleased with what they came up with as the menu reflects a bit of us and a lot of them.”

This is the second time Estee has hosted TGP’s dinner at Cucina Lupo, beginning with the Mask-Ur-Aid Ball in January, and he has long been a TGP supporter.

“This event is bigger than me or Charlie and I saw it as a chance for (the chefs) to get involved in their community with a cause that is good to support,” Estee said. “I wanted to draw in more people, not just myself and Charlie.
“The Greenhouse Project is next level in teaching kids to grow their own food and fits with our focus of buying, shopping and eating locally.”

Charlie and Karen Abowd, his wife, Adele’s co-owner and TGP founder were the first in the area to advocate for and implement farm-to-table principles.

TGP board member Steve Sanchez worked nearly 10 years at Adele’s. He now helps run Cucina Lupo and creates the wine lists for all of RLFG’s restaurants, having received his tier-two sommelier certification in 2015.

While he came to Adele’s by way of high-end restaurants in the Bay Area and has always been passionate about food and wine, it was his time working with Charlie that prepared him for his current path.

He worked as Adele’s day bartender three years before his role progressed further.

“It wasn’t long before we began having deeper food conversations, and Charlie began allowing me to taste and as time went on, he had me take over writing the restaurant’s wine list, which was fun, considered different factors and was like putting together a puzzle and having it all come together,” Sanchez said.

When Adele’s underwent a revamp in the mid-2000’s, Sanchez was tasked with recreating the cocktail and wine lists, making both relevant to farm-to-table.

“I remember Charlie saying the only way this would work is if he had someone in place as (retentive) as me,” Sanchez said. “Charlie is unwavering in that there’s only one way to do it, and this way is right.

“As a young wine professional, Adele’s being what it was introduced me to the right people; with Charlie backing me, sellers took me more seriously, and I had more clout than I should have,” he said. “He recognized my passion, encouraged me and set me up for success to be able to do what I am doing today.”

The first Celebrity Chef & Harvest Dinner occurred in Reno and was conducted in honor of Charlie’s father, Chef Paul Abowd. Once Karen started raising money to establish The Greenhouse Project, the ag education facility on the Carson High School campus, the dinner was parlayed into a TGP benefit event and has taken place every year since except 2020.

“The pandemic changed some things and we canceled the annual concert last year and rising production costs and continuing fallout in the music industry from covid has meant changing course,” Karen said, noting that operational costs at Green Central as well as the Carson Tahoe Medical campus hoop house and Serenity Garden continues. “We have moved toward streamlining our fundraising and have launched the Sustainability Campaign to raise $1 million, so the program continues inperpetuity.

“We have various support opportunities available for all levels of participation and every dollar given is appreciated and makes a difference and our donors, volunteers and community supporters are priceless.

The evening includes a silent auction with online bidding currently underway. The auction items include: Duncan Golf Package; Wine Country Cottage Getaway; Polaris Ranger Ride and Picnic; Paella Dinner for 8; Steven Saylor Artwork; Limited Edition Wine; Custom Metal Graphics Art (two pieces); Various Musicians Autographed Memorabilia; Reliable Blends Health &Wellness CBD Gift Basket; Artwork from Artsy Fartsy Gallery; Dinner for 4 at Capisce/Magic Show at The Loft; Handmade Quilt; Flower Bulb Gardening Basket.

A raffle will be part of the evening’s festivities and donations to match the $15,000 generously given by three angel donors, accepted.

To bid online or to donate to the Angel Donor matching fund, visit www.charityauctionstoday.com/auctions/grateful-harvest-26274

High bidders need not be present at the dinner to win.

Thanks to the evening’s $1,500 course sponsors, Manhard Consulting; Lone Mountain Veterinary/Margie Quirk; Congressman Mark Amodei; Vidler Water/Dorothy Palmer; Aspire Capital Advisors/Andrew Todd; Farmer’s Insurance/Brian Andrews; Robin Graber/Certified Advanced Rolfer; and Carson Tahoe Health.

Tickets are limited and nearly sold out. A place at the table costs $275 and can be secured by calling Karen at 775-232-8628 or email karenabowd@hotmail.com . Tickets must be paid in advance and purchased by Sunday, Sept. 20.

Cucina Lupo is located at 308 N. Curry St., Carson City. Doors open at 5 p.m.

Menu
The pass around appetizers will be followed by:

First course: Smoked Quail/Tarragon-goat cheese grits,braised mustard greens with oyster mushrooms/pomegranate white balsamic gastric created by Tony Schafer.

Pasta course: Three-cheese agnolotti with saffron infused dough, yellow and green squash, herb puree, limoncello butter sauce and Sport Prawns by Matthew Farag.

Entree course: Pork with Pistachio Dukkah, crisped root vegetable medley and pepper coulis by Brandon Barksdale

Dessert course: Spiced Pear Cobbler served warm with vanilla ice cream by Katie Tate and Mark Estee.