Adaptive Sports Foundation

ASF’s Sips and Savories

February 9, 2019  6:30pm
Windham Country Club, South Street, Windham 
Join us for a food and wine dinner event featuring NYC celebrity chefs Michael Ferraro and Julian Medina.This will be a fun and exciting event featuring gourmet food and fine wine all for a good cause! Event will include a sit down tasting course with fine wines as well as a wine pull and upscale silent auction.   
Click here to see the menu for the evening
To buy tickets, please call Joanne at 518-734-5070. 






The Lehman Family





About our chefs

Chef Michael Ferraro 
Michael Ferraro’s culinary career began early on, inspired by his Southern Italian parents and their love and respect for quality and tradition.  After graduating from the Culinary Institute of America at age 20, Ferraro sought opportunities to further develop his own creativity.

Ferraro’s culinary repertoire flourished during an internship under Chef Waldy Malouf at Beacon Restaurant, followed by Jean-Georges’ Mercer Kitchen as Chef de Partie, where he developed and refined his culinary techniques.  He proceeded to New York City’s famed 5-star, 5-diamond Four Seasons Hotel where he served as Chef Tournant. It was there where he extended his skills to all outlets of the hotel, landing him at its fine dining restaurant, Fifty Seven Fifty Seven, pleasing the palettes of the restaurant’s most exclusive clientele.  After spending 3 years with the Four Seasons, Ferraro went on to take the role of Sous Chef at the Biltmore Room, working under Chef Gary Robins.  At the Biltmore Room, Ferraro was exposed to the creative expressions of Chef Gary Robins’ use of Asian and progressive American cooking techniques.  When the Biltmore room closed, Ferraro took top toque as Chef de Cuisine at Patina Restaurant Groups’ Café Centro, followed by his first Executive Chef position at fine dining seafood establishment, Fresh in Tribeca.

In 2008, Ferraro took over the kitchen at the recently-opened SoHo restaurant Delicatessen, where he elevated the cuisine to its current state, continuing to update the menu seasonally and reflecting his most recent travels…click here to learn more about Chef Michael Ferraro.

Chef Julian Medina
Julian Medina, chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula and TQS has been creating refined Mexican cuisine for over fifteen years.
Raised in Mexico City, Julian’s inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognitions.
In 1999, Julian became Executive Chef of SushiSamba, a New York City Japanese-South American restaurant, and helped to open SushiSamba 7 and South Beach’s SushiSamba Dromo. 2003 Julian was appointed Corporate Chef of Pampano, which earned two stars from the New York Times. Julian became the Executive Chef of Zocalo, located in NYC’s Upper East Side, in 2004.August 2007 Julian opened his theatre district gem, Toloache Bistro Mexicano…click here to learn more about Chef Julian Medina.