Join us for an unforgettable evening of fine dining and philanthropy at New York Kitchen’s Purposeful Pairings: Chef + Somm Dinner.
This exclusive culinary experience will transport you to A Night in Provence with a multi-course, locally sourced menu crafted by Chef Pamela Cecere, beautifully paired with regional wines hand-selected by Sommelier Thera Clark.
Every course is designed to celebrate the flavors of the season and the artistry of pairing food and wine—while supporting a greater purpose.
Why Attend?
Your ticket directly supports New York Kitchen’s Junior Chef Program, helping us empower the next generation of culinary leaders through hands-on education, mentorship, and real-world opportunities. By joining us at the table, you’re not just savoring a world-class dining experience—you’re investing in the future of food.
Availability is limited for this intimate evening. Secure your seat now and be part of something truly special—where every sip and bite makes a difference.
The menu is designed to highlight the impressive agricultural resources of the Finger Lakes while also emulating the cuisine of Provence, celebrating the rhythm of the seasons and showcasing fresh, sun-ripened ingredients. Given the techniques of French cuisine, not all dietary restrictions can be accommodated. Please contact Alyssa Belasco, Executive Director, alyssa.belasco@nykitchen.com / 585.394.7070, should you have any special requests, constraints, or questions.
About Chef Pamela Cecere:
From wine and food tastings to summer banquets, Pamela has served well over a thousand guests of the New York Kitchen. After graduating with distinction from the iconic Le Cordon Bleu Culinary Institute in Paris, Pamela traveled the globe learning and cooking as a private chef. Her culinary journey has taken her to 23 countries on five continents. However, home is the Finger Lakes and over the years she’s made New York Kitchen her culinary home.
As a Chef, Pamela has followed the bold lead of culinary greats like Chef Dominique Crenn, by pursuing excellence. Former employers include Four Seasons Hualalai Resort (Michelin Key winner, 16 time Forbes 5 diamond designation), opening Chef de Cuisine at Pinxto Wine Bar in Canandaigua, Executive Chef at Kirpal Meditation and Yoga Retreat in Hawaii, Estate Chef at Hermann J. Wiemer Winery, Head Ice Cream maker at Spotted Duck Creamery in Penn Yan (recognized as Best Ice Cream in the US in 2023). She currently resides in Canandaigua, NY as the Executive Chef and Owner of Saveur Fine Food Production.
About Sommelier Thera Clark:
Sommelier Thera Clark is a Finger Lakes native, returning to the region following 16 years in NYC. After graduating with honors from the Institute of Culinary Education, she worked as a sommelier, consultant, and wine director at some of Manhattan’s top-rated and Michelin-starred restaurants, including The Beatrice Inn and Carbone.
Collaborating with iconic chefs and other industry stars around the world, Thera helped define New York’s food and wine landscape over the course of 15 years, as well as run fine dining floors from London to Hong Kong. In 2020, Thera served as the Resident Sommelier at Standing Stone Vineyards and at Hermann J. Wiemer, where she spearheaded The Library.
Thrilled to bring her broad knowledge and love of wine back to the region, Thera works with local restaurants and chefs, and teaches at New York Kitchen. Thera holds the WSET Level 3 Certificate.
Dining and Cooking