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August 26, 2008 - Five lucky winners and their guests recently attended the 4th Annual Chef’s Table at Brasstown Valley Resort in Young Harris, Georgia. The delicious food was personally prepared by Chef Sid Kurrimbukus who graciously answered questions about each course as it was served. The elegant atmosphere set the stage for a memorable occasion.

The dinner was an event of a lifetime. The five course meal included Bourbon Mushroom Soup with Crème Fraiche, Spinach Salad with Goat Cheese, Strawberries and Pecans drizzled with Champagne Raspberry Vinaigrette, Lobster Crab Cake with Cajun Hollandaise and Mango Salsa, Filet Mignon wrapped with Applewood Smoked Bacon, Marinated Warm Water Lobster, Saffron infused Risotto and Tourne Vegetables, and Warm Peaches Foster with Vanilla Bean Ice Cream.

Ten dollars bought a 4th Annual Chef’s Table raffle ticket and a chance to win this fabulous dining experience for two (valued at $150). Five winners and their guests joined Union Towns Employer Committee Chairperson Joyce Gandy and Employment Marketing Representative Fran Reilly at the Chef’s Table for a night of good food, interesting conversation, and fine wine. At the end of the evening, guests applauded the chef and his staff in appreciation of the excellent service and food.

The fundraising event was sponsored by the Union and Towns Employers Committee with all proceeds going to fund the local scholarship program. For more information about Georgia’s Employer Committees contact the Fran Reilly at the Georgia Department of Labor (706) 745-6959, Joyce Gandy at Brasstown Valley Resort (706) 379-1649, or visit www.georgiaec.com.