DUNMORE — In keeping with its name, Harvest Catering and Events, 718 E. Drinker St., plans to serve a dish that takes full advantage of local harvests at this year’s Rotary Club of the Abingtons’ Taste of the Abingtons: squash blossom zucchini and local sweet corn quesadillas with heirloom tomato salsa.
This is the business’ first time participating in Taste of the Abingtons, which is on its 11th year. The fundraiser is scheduled for 5 to 8 p.m. Sunday, Sept. 13 at the Nichols Village Hotel and Spa, 1101 Northern Blvd., Clarks Summit. Tickets are $25 and can be obtained from any club member, by calling John Regula, club president, at 570-586-6931 or online at bit.ly/1Jj60YQ.
Harvest Catering and Events co-owners Michael Bodner, who was the long-time chef of the former Patsel’s restaurant in Clarks Summit, and Sarah Bodner started the personal chef services in September and moved in to the Dunmore address in June.
Sarah Bodner described the business as “Northeastern Pennsylvania’s newest catering and event service that specializes in customized menus, event planning, cooking classes and corporate drop-offs.”
She said part of its mission is to support the local community by supporting local businesses — for example, purchasing seasonal fresh produce from area farms. Which is why, when she heard about the Rotary Club of the Abingtons event, she knew it was a perfect fit.
“Doing something that touches home is really important to us,” she said. “Sometimes new businesses can’t provide dollars, but to give back in food and services is perfect for us, because that’s what we do every day.”
The event is the major fundraiser of the year for the club, and proceeds benefit a vast array of Rotary projects in the community and beyond.
Dozens of local and regional restaurants and eateries will provide specialty food and drinks — from appetizers, to entrees, to desserts, to specialty coffee. It also includes wine and beer tasting, cigar sampling in a confined outdoor area and a Chinese auction.
Reach Elizabeth Baumeister at 570-704-3943 or on Twitter @AbingtonJournal