In Good Taste @ The Landing

Join us on June 20, 2024

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A unique, culinary experience to benefit the Dempsey Center

Thursday, June 20th

The Landing at Pine Point

353 Pine Point Road, Scarborough

Learn More:
+  Tickets
+  Schedule of Events
+  About the Chefs
+  Event Sponsors

In Good Taste @ The Landing, presented by Novocure, is a unique culinary event at the intersection of Chopped and Inside the Actors Studio. Guests will be guided through a four-course gastronomic delight curated by prominent and award-winning chefs. Featuring an interview between Patrick Dempsey and a current Dempsey Center client utilizing nutrition program services, this innovative evening will bring us together, 'round the proverbial dinner table, to help make life better for people impacted by cancer.

Boston broadcaster relishes role sharing sports with New England fans
Featuring Patrick Dempsey in conversation with a current Dempsey Center client. In 2008, Patrick and his family founded the Dempsey Center after experiencing his mother's, Amanda, long journey with ovarian cancer. Inspired by Amanda's passion for helping others, they sought to create a space where people impacted by cancer could find relief, comfort, and support—all at no cost.  Hosted by Tom Caron, a Lewiston, Maine native with strengths in and passion for community, connection and storytelling. He has been a member of NESN's Red Sox broadcast team and host of the pre- and post-game shows for more than two decades and will enter his 21st season as studio host of NESN’s broadcasts. Caron currently serves on the Board of Directors for the Dempsey Center.

Ticket Information

Luminary (VIP) Table of 8 - $5,000 

  • Includes Luminary Cocktail Hour with Patrick Dempsey, along with a number of prominent World-Series winning Boston Red Sox athletes (TBD)
  • Premiere floor-level seating
  • Favour bag featuring fine products from our partners
  • Four-course meal thoughtfully prepared by award-winning chefs
  • Wine at the table
  • Open bar for all guests

Individual Luminary (VIP) Ticket Pre-sale - $600 per person

  • Includes Luminary Cocktail Hour with Patrick Dempsey, along with a number of prominent World-Series winning Boston Red Sox athletes (TBD)
  • Premiere seating
  • Favour bag featuring fine products from our partners
  • Four-course meal thoughtfully prepared by award-winning chefs
  • Wine at the table
  • Open bar

Individual Ticket Pre-sale - $350 per person

  • Includes four-course meal thoughtfully prepared by award-winning chefs
  • Wine at the table


Event Schedule

Thursday, June 20th

6:30pm Doors open for all attendees
7:00pm-9:00pm Dinner + Interview with Patrick Dempsey

Our aim is to create a culture of belonging in all that we do. Should you have any concerns regarding your ability to attend this event (ex. physical accessibility, food allergies, cancer-related side effects like smell or taste sensitivities) please contact Lorianne Saniuk at [email protected]. We will do our best to make any needed accommodations in order for all guests to be able to fully experience this special evening.

About the Chefs


Chef Matt Ginn

Since opening Evo Kitchen + Bar in 2015, Matt’s culinary style has influenced countless accolades. His unique approach to local ingredients and foreign flavor infusion has redefined classic Maine fare. His methodology and dedication to craft is evident in the countless books found in Evo’s kitchen. No ingredient is too foreign or unknown. His mastery has wowed critics and judges on the national stage, winning him the title of Food Network’s Chopped Champion 3 times. 

Matt’s leadership and dedication is evident in the personal relationships he's fostered with local farmers, fishmongers, and foragers that supply him daily. His non-profit work for organizations supporting sustainable fishing, farming, and childhood hunger,  have not gone unnoticed. 

Chef David Vargas

Chef David brings his Mexican heritage and appreciation for local seasonal New England product to every plate at Vida Cantina in Portsmouth, NH. A James Beard nominated chef, (2023, 2022, 2020, 2019) David grew up in Southern CA and has spent a lifetime learning, living and sharing his Mexican heritage.  David’s mother and father are both from the state of Jalisco; in CA together his parents owned a taqueria and were CA police officers.  David grew up in the family’s taqueria; cooking family recipes with fresh local ingredients, while learning all he could about his Mexican culture.  It was important to David’s parents that he appreciate his Mexican heritage.  In 2023 he was nominated as a James Beard semifinalist for the national title of Outstanding Chef. Locally, regionally and nationally, the critics agree that Chef David Vargas is shining a bright light on Mexican cuisine.

Chef Avery French

Chef Avery has worked with Black Tie Catering & Events for ten years. Every day is different as she oversees all of the company’s food services, from catering to Black Tie’s various retail locations. Avery works closely with event planners to develop menus and leads her team in preparing and presenting food at events and tastings. She is also in charge of ordering ingredients and beverages and strives to procure fresh, seasonal Maine products. Avery likes collaborating day-to-day to make sure everyone has what they need – and working together at events to make sure everything goes off without a hitch. Avery enjoys going to the gym and spending time with her husband and their dog, Pearl at their camp up north. Perhaps unsurprisingly, she also loves to entertain, so any time she can cook for family and friends she does (although she doesn’t use recipes at home unless she’s baking).


Thank you to our partners who help make this event possible.

Presenting Sponsor:

Novocure Announces CE Mark and First Patient Use of Second Generation  Optune System - Novocure

Event Sponsors

Black Tie Catering & Events

janegee               FIORE Artisan Olive Oils and Vinegars - The Maine Mag                         


Interested in becoming a sponsor? Contact Chrissie Penney, Chief Advancement Officer at [email protected].


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