CANTON – “Tastes to Go,” a take-and-bake fundraiser for Hospice with gourmet selections created by local chefs, will be Saturday, April 17.

Ready to bake meals to be enjoyed in the safety of your own homes will be available for pick-up at Cornell Cooperative Extension, 2043 SH 68, Canton.

There are four entrée selections, and each includes a fresh spring salad and dessert. The entrée choices are:

• Braised Beef Short Ribs with a demi-glace, with herbed fingerling potatoes and fresh asparagus, prepared by chef Jason Bartholomew, SUNY Canton

• Pasta Primavera with Chicken, with medley of fresh spring vegetables sautéed in a house-made sauce, served over a bed of pasta with seasoned chicken, prepared by Jessika and Baily Furnace of Little Italy, Canton

• Pork Osso Bucco, encrusted sous-vide pork shank roasted and plated in a rich herb and white wine broth, served with herbed vegetables and roasted potatoes, prepared by chef Eric Armstrong of Gran-View on the River, Ogdensburg

• Mushroom-Stuffed Eggplant, cremini mushroom stuffed eggplant and served with quinoa medley (vegetarian friendly)

Order deadline is Thursday, April 8. To order, call 315-265-3105 or order online: hospiceslv.org and be sure to include a valid email address for order confirmation.

Meals are $25 each. Proceeds from the event will benefit Hospice of St. Lawrence Valley.

“Tastes is an opportunity to highlight the important partnership between Hospice, our donors, and our community,” said Kellie Hitchman, Hospice Director of Development and Community Relations.