Guest Chef Weekend February 2020

By James Alborough 5 months ago
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Come fill your bellies and nourish your souls with this special Guest Chef / Art Show Weekend.  Marion Cascio, Rachel Fann, and Ginny Ray will delight your taste buds with a bounty of delicious food, as well as tantalize your visual senses and fill your hearts through their creative art collections.

 

 

 

 

 

 

Here’s what’s on the menu:

Friday Dinner:

Appetizers 

Charcuterie tray with turkey and cheese, grapes, and marinated olives, candied nuts

Crudites with Hummus and Artichoke Parmesan Dip, and Guacamole

Cucumber with smoked salmon spread

Fresh Organic Bread and Crackers

 

Main Meal

Cioppino Fish stew

Pasta PrimaVera with Fresh Basil

Roasted Vegetable Platter

Mixed Greens with Watermelon Radish and Lemon Vinaigrette

Crusty Baguette and Olive Bread

Rhubarb Strawberry Almond Crumble with Yogurt Cream

 

Saturday Morning Breakfast:

Coffee and tea, house-made chai and juice

House-made granola with yogurt and milk

Scrambled eggs with fresh herbs

Fresh Bread, Jam and Fruit

 

Saturday Lunch:

Creamy Chicken Soup with Mushrooms and Asparagus

Florentiner Spinach and Feta in Puff Pastry

Steamed Artichokes with Sriracha Aioli

Mixed Arugula and Spinach with Red Beets and Candied Walnuts

Almond Raisin Muffins

Fruit, and Cheese Platter

 

Saturday Dinner:

Appetizers

Cheese platter with walnut fig pesto, olives, candied nuts, and fruit,

Fresh Bread and crackers

Endive leaves with pear salad, goat cheese, and local honey

 

Main Meal

Herb Roasted Cornish Game Hens

Whipped Mashed Potatoes

Braised Greens with Roasted Carrots

Mixed Salad with Oranges and shaved Fennel

Hazelnut Chocolate Cake with Raspberry Sauce

 

Sunday Morning Breakfast:

Coffee and tea, house-made chai and juice

Granola with yogurt and milk,

Bread, Jam and Fruit

 

Sunday Brunch:

Frittata with Caramelized Onions, Leeks, Red Peppers, and Pecorino Sheep Cheese

Local Organic Pork and Chicken Sausages with Honey Mustard

Roasted Potatoes and Yams with Rosemary

Cranberry Orange Scones

Kale Salad with Avocado and Pickled Red Onions

Brie baked in Puff Pastry with housemade Plum Jam

Cheese and Fruit Platter

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