Medical Relief for Ukraine is a charitable organization dedicated to providing aid to the people of Ukraine in support of their fundamental human rights and medical rehabilitation of Ukrainian soldiers.
This event will include a five-course banquet by Ukrainian chef Oleg Shcherbakov, a keynote presentation by Malcolm Nance and very special musical guests visiting from Ukraine.
Find out more info about Medical Relief for Ukraine at http://www.mr4ukraine.org
Monday, July 24th, 2023
Location: Race Brook Lodge in Sheffield Massachusetts (directions)
5pm: Cocktail Hour Gathering
6pm: Ukrainian Banquet
8pm: Gala Program with keynote and very special musical guests from Ukraine
Ticket Price: Individual contribution: $500 / Sponsor's Table for 8 people: $3,200
CLICK FOR TICKETSAccommodations are available at Race Brook Lodge click here to reserve a room
Chef Oleg will prepare the banquet in collaboration with Chef Andrew Jalbert and the Race Brook Lodge culinary team.
EVENT PRESENTERS
Malcolm Nance quit his high-profile career as a New York Times bestselling author and national security commentator for MSNBC news to fight Russian forces for eight months in the Ukrainian army. He is the world’s best known member of the International Legion for the Defence of Ukraine and is routinely attacked by Russian State TV. He would put 40 years of his U.S. military and intelligence experience to fight in a Special Operations team during the Kharkiv Counteroffensive. Find Malcolm Nance on Twitter (https://twitter.com/MalcolmNance)
Chef Oleg Shcherbakov combines his passion for creative cooking combined with his love for travel and authentic cuisine to inspire his culinary vision of creating the food and sharing other cultures and traditions with others. See Chef Oleg’s menu for this banquet, below, and visit his website, authentic-eats.com.
AUTHENTIC EATS BY OLEG FAMILY-STYLE GALA BANQUET MENU:
Hour d'Oeuvres
Ukrainian Deviled Eggs
Black Caviar on fresh open-faced buttered bread
Cured Salmon Blintz Roll with fresh cucumber, dill and creamy sauce, topped with red caviar
Chicken Liver Pate on toast
Appetizers
Veal Tongue, sliced and served with side off beet horseradish, mustard & aioli
Marinated herring with buttery baby potatoes, dill and touch of garlic
Assortment of cured meat & “brynza’ (sheep milk cheese)
Assortment of pickled mushrooms, cucumbers, tomatoes, & baby squash
Salad Course
Traditional Cabbage Salad - combination of shredded cabbage, carrots, and juicy apples, enhanced with finely chopped fresh dill and a zesty lemon vinaigrette.
Summer Radish & Cucumber Salad – dressed with sour cream and sprinkled with aromatic dill.
Main Course
Ukrainian Bograch Goulash, served with mash potatoes
Mushroom Julienne — sautéed mushrooms in a creamy sauce, topped with melted cheese.
Potato Verenyky topped with caramelized onions and side of special sauce
Dessert
Honey cake with vanilla ice-cream topped with Ukrainian sour cherry preserves