An Evening of Culinary Excellence for a Noble Cause
As the sun sets over the Sacramento River, the esteemed Scott’s Seafood on the River prepares to host an extraordinary event that promises not only to tantalize your taste buds but also to touch your heart. Scheduled for March 14th, 2024, the Guest Chef Dinner is an initiative by Saint John’s Program for Real Change, aiming to support the women and children who rely on its services. The evening is a rare opportunity to savor the culinary delights of Chef Scott, renowned for his expertise in creating gourmet seafood dishes that are as visually stunning as they are delicious.
The event is set against the picturesque backdrop of Scott’s Seafood on the River, located at 4800 Riverside Blvd, Sacramento, CA. Attendees are in for an unforgettable experience with friends and supporters of Saint John’s, enjoying live music, complimentary wine tasting, and a selection of gourmet appetizers and dinner. This gathering isn’t just about fine dining; it’s a chance to contribute to a noble cause. Saint John’s Program for Real Change is dedicated to the employment training of women, and by joining this event, you are directly supporting this vital mission.
TicketsPrevious Guest Chef Dinners have seen the collaboration of some of the finest chefs from the Sacramento area, including names like Allora, Biba, and Boulevard Bistro, among others. These events have been pivotal in raising awareness and funds for Saint John’s, showcasing the power of community and the impact of collective support. The upcoming dinner at Scott’s Seafood promises to continue this tradition of excellence and philanthropy, offering an exceptional fine dining experience that makes a real difference.
Do not miss the chance to be part of this significant event. Reserve your tickets for the March 14th Guest Chef Dinner and join us in supporting the transformative work of Saint John’s Program for Real Change. Together, we can help empower women and children towards a brighter future, one exquisite meal at a time.
