The next Chef’s Night at Second Harvest Food Bank will feature James Messinger, the executive corporate chef at Seasons 52. The dinner, on March 20, will usher in spring, one of our favorites of the 52 seasons.

Messinger and his team will prepare a five-course meal with wine (and two signature desserts). All proceeds from this event benefit Second Harvest’s Culinary Training Program, which provides students with the skills and inspiration they need to obtain an entry-level position in a food-service establishment.

The dinner is $100 per person and takes place at Second Harvest Food Bank of Central Florida, 411 Mercy Drive, Orlando. Visit the Second Harvest web page to purchase tickets or call 407-514-1070. The dinner is from 6 to 9 p.m.

Here’s the menu Messinger has planned:

Amuse Bouche:
Spring Asparagus Soup
Lemon Chantilly, Chives

First Course:
Wild Alaskan Halibut
Fiddlehead Fern & Applewood Bacon Sauté, Romesco Sauce

Second Course:
Arugula & Shaved Asparagus
Pea Tendrils, Feta Cheese, Lemon Vinaigrette

Third Course:
72-Hour Braised Short Rib
Celeriac-Potato Puree, Shiitake Mushroom Jam, Horseradish Crema

Mini Indulgence Duo:
Savory Cheesecake
Goat Cheese, Thyme, Toasted Walnuts

Belgian Chocolate S’more
Chocolate Cake, Rocky Road Mousse, Toasted Marshmallow, Chocolate-Dipped Graham Cracker