Bringing together the talents of four acclaimed celebrity chefs, Operation Frontline presents a Harvest Dinner on Tuesday, Nov. 9 at Victory at 96 State Street restaurant in Portsmouth, at 6:30 p.m., to support Operation Frontline's Seacoast chapter. It's the first of what's hoped to be an annual event.

Duncan Boyd, owner of Victory at 96 State Street will be joined by chef/author Jasper White and executive chef Brian Flagg of Jasper White's Summer Shack in Boston and Cambridge, and chef Christian Thornton of Atria on Martha's Vineyard to cook up a once-in-lifetime meal. Using ingredients from local farmers, fishermen and foragers, the chefs will present an original menu of five courses as well as cocktails, hors d'ouevres and fine wines. Only 50 tickets will be sold to the fun and intimate event. Tickets are $125 and can be purchased at the restaurant or by calling 603-766-0960.

Operation Frontline promotes a long-term solution to hunger by providing low-income individuals who struggle to feed themselves and their families the cooking, nutrition, and food budgeting skills they need to make healthy and economical food choices. OFL also offers classes for kids and teens, to teach nutritional cooking skills at an early age. Classes are currently running in more than 200 communities in 15 states and the District of Columbia.

Corporate sponsors of the dinner include The Timberland Company of Stratham; Free Range Fish and Lobster of Portland, Maine, which is donating seafood; Provisions International of White River Junction, Vt., which is donating specialty foods; and Williams & Co. of Boston. Funds raised by ticket sales will go directly to Operation Frontline's mission.

For more information on how you can become a volunteer for Operation Frontline, contact Amy Sutton at This email address is being protected from spam bots, you need Javascript enabled to view it or call 603-978-3551.