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It will be a dark and yummy night on July 16 at Moxy in Portsmouth, New Hampshire. The upcoming Chefs After Dark competition will feature Vermont Chevon and promises to be a scrumptious, late night culinary experience. Chefs will go head to head starting at 10:00pm, cooking up dishes where the main ingredient is goat meat. Matt Louis, Moxy owner and chef, explains, “Chefs will have one hour to create at least two dishes. Anything in Moxy coolers and dry storage is fair game to use.” Louis expects between 50 to 70 to attend. Shirley Richardson, CEO of Vermont Chevon, will be on hand to talk about goat meat and cheer on the chefs. This event is usually attended by chefs, cooks, sous chefs, and others in the restaurant world, but the public is welcome!

Questions? Email us: info@chefscollaborative.org