Marinated asparagus and baby heirloom tomatoes ... Jumbo lump crab cake soufflé ... Prime beef tenderloin and pulled pork shoulder ... Local apple crisp with cinnamon sugar ... Pineapple mashed sweet potatoes ... These are just some of savory delicacies-almost all locally grown and sourced-being prepared by chef extraordinaire Brian Sonoskus for the $25,000 Grand Prix Benefit Calcutta: a much-anticipated outdoor event to unveil the new state-of-the-art Equestrian Center at The Preserve at Little Pine.
