SATURDAY 5/30: ‘Havana Nights’ Benefit for Arts Enter at Oyster Farm

Mini Cubano sandwiches, authentic vegetable, beef, and chicken enchiladas, and Columbian chicken stew are just a few of the delicious menu items being prepared for the 19th annual Benefit by the Bay. The “Havana Nights” party includes champagne, dinner, dancing, and an auction/raffle, all beginning 6 p.m. Saturday, May 30, at the Oyster Farm at Kings Creek  in the new Pearl event center.

Popular local chef Shelly Cusmina has created an outstanding menu that will infuse Latin flavor into the evening. Guacamole with plantain chips, Beef and veggie quesadillas with accoutrements including sour cream, guacamole, jalepeno peppers, mango salsa and pico de gallo, Cuban black beans and saffron rice will enhance the menu.  Dessert will include churros and tres leches cake. Chef Shelly   graduated from Johnston and Wales University in Norfolk, VA in 1991 and worked as an Executive Sous Chef at Lucky Star in Virginia Beach for 9 years under Chef Amy Brandt before moving to the shore to share her talents  at Aqua (now the Oyster Farm at Kings Creek).

For the third year, Don Miles from Broadwater Oyster Company will be serving oysters.  This year the oysters will be served from the expansive attached deck of the event center looking directly at the setting sun on the Chesapeake  Bay.  A specialty cocktail called Havana Sunset  featuring banana flavored rum, orange and pineapple juices and a grenadine floater will be available at the bar.

For more information, call 757 331-2787 or visit artsentercapecharles.org. Individual tickets are $100.  Arts Enter’s annual fundraiser has supported the arts on the shore by promoting education and appreciation for the fine and performing arts since its beginnings. 

Cocktail Hour:
Shrimp Cocktail w/sauce –  Prepared by The Oyster Farm and provided by Arts Enter
Oysters on the half shell w/sauce – Oysters and shucker to be provided by Arts Enter
Mini Cubano Sandwiches – to be served
Guacamole with plantain chips – to be served

Dinner:
Beef and veggie quesidillas – with accoutrements including sour cream, guacamole, jalepeno peppers, mango salsa, pico de gallo,
Cuban black beans and saffron rice
Enchiladas – Chicken, Beef and veggie
Columbian Chicken Stew

Dessert:
Churros
Tres leches cake
coffee

Specialty cocktail – Havana Sunset – Banana flavored Rum, Orange and Pineapple Juices, Grenadine Floater

Chef Shelly Cusmina  graduated from Johnston and Wales University in Norfolk, VA in 1991.  She worked as an Executive Sous Chef at Lucky Star in Virginia Beach for 9 years under Chef Amy Brandt before coming to work at Aqua (now the Oyster Farm at Kings Creek).  Chef Shelly oversees not only the kitchen operations for the restaurant, but for the catering and event side of things as well.