Food + Dining Main

Season's Eatings

BY December 16, 2014


When those bells are jingling and ring-ting-tingling, as Pavlov proved, our minds can’t help but focus on food, especially this time of year: chestnuts roasting by an open fire, marshmallows floating in piping-hot chocolate, intricately decorated (and decadent!) cookies, mulled wine and more. But what about that feasting bird of yore, the Christmas goose? Ever-ingenious and forward-thinking, Chef Charles Mereday has come up with his own modern take, a single-ingredient dinner focused on the goose’s avian cousin—duck. And not just any duck, but a Pekin duck that has been bred on a rolling farm in the heart of Pennsylvania Dutch Country without hormones or additives by a veterinarian-turned-farmer-turned-seasonal Marco Island resident, Joe Jurgielewicz. Tickets are still available for the multicourse meal at Mereday’s eponymous flagship, Mereday’s Fine Dining at the Naples Bay Resort, which will highlight some aspect of the night’s star in every single dish (yes, even dessert—since we pretty much trust anything leaving Chef Mereday’s kitchen, we’re excited to see how this one in particular will unwrap). And best yet, with this epicurean present to yourself, you’ll also be giving back: In the true spirit of the holidays, Chef Mereday is donating 100 percent of every ticket sold to the Children’s Advocacy Center of Collier County. For $250, you’ll get a meal to dream of long after sugarplum fairies have exited your head. Knowing that you’re also helping children escape cycles of abuse? Priceless. 

Mereday’s Second Annual Holiday Duck Feast

Wednesday, Dec. 17, 2014

Mereday’s Fine Dining

1500 Fifth Ave. S.; Naples

6:30-9 p.m.

$250 per person, here or by calling (239) 263-8383, ext. 230 



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