OGDENSBURG -- Hospice’s Tastes on the River returns to Ogdensburg on April 19.

The event will be at the Gran-View with seatings every half hour from 11:30 a.m. to 3 p.m.

Cost is $40 per person.

Reservation deadline is April 10.

Guest chefs and underwriters for this year’s event include SUNY Canton Executive Chef Steven Maiocco preparing seared spice crusted ahi tuna served over bok choy with wasabi potatoes and a three-vinegar syrup.

Veteran Tastes chef John Van Kennan of SUNY Potsdam is serving grass-fed beef short ribs over celery root mashed potatoes with honey roasted carrots and Cipollini onions.

St. Lawrence University Chef Nathaniel Todd will prepare chicken with 40 cloves of garlic served with creamy parmesan polenta, grilled asparagus and ginger carrots. ARAMARK Executive Chef Kyle Mayette will assume his longtime role as kitchen expediter.

Entrees will be accompanied by soup, salad, bread and desserts from local businesses and organizations including First Crush, A Touch of Icing and more.

Lainey Scott is returning as the event chair. She is the original organizer of the event.

Reservations: 265-3105, 8 a.m. to 4:30 p.m. Monday through Friday.

Corporate sponsorships: khitchman@hospiceslv.org or 265-3105