Chef David Bazirgan of Bambara Kitchen & Bar is trading in his apron for bike shorts come May when he bikes 300 miles across three days in Santa Rosa, CA. Chefs Cycle is a fundraising sporting event organized by No Kid Hungry as an effort to raise $2 million (to give perspective, that’s 20 million meals for kids needing hunger relief!), and you can help show your support on Sunday, May 5th through a dinner at Brine Oyster Bar in Newburyport. Bazirgan is returning to his old stomping grounds where he grew up to create a special four-course menu filled with fresh, local ingredients (and a fair share of seafood). Tickets are $55 each with all net proceeds from the feast going to Chefs Cycle directly. Reservations are required; call 978.358.8479 to make yours. Want to show your love, but can’t attend the dinner? You can donate to Bazirgan’s cause here.

Passed Oyster “Amuse”

Choereg Bread and Whipped Honey Butter for the table

First Course (plated)
Grilled California Asparagus and Poached French Asparagus, Cashew-Hibiscus Muhammara, Feta, Dill, Mint

Second Course (plated)
Grana Arso Bucatini, Dungeness Crab, Meyer Lemon, Sourdough Crumbs

Third Course (served family-style)
Dry-Aged Beef Ribeye, Sauce Bernaise, Fingerling Potatoes, Ramps, Morels

Fourth Course (plated)
Strawberries, Pistachio, Lemon Verbena, Saba