Thank you so much for attending our 2021 Spring Supper!
You can find the recipes, prepared by Chef Dan Kahn, by Clicking Here.
Watch our event video by Clicking Here.
Thank you again to our generous winery partners who donated wine for our fundraiser:
Spring Supper Menu
Buckwheat Blinis with Mushroom Caviar (vegetarian)
Small Russian pancakes, with vegetarian caviar made from local cremini, blue oyster and shitake mushrooms, and a dollop of crème fraiche.
Citrus and Bitter Greens Salad
Wedges of grapefruit, clementine, and blood oranges, with slices of kumquats are mixed with watercress, radicchio, and escarole. Then tossed in a light citrus champagne vinaigrette.
Entrée (choose one)
Seared fillet mignon is wrapped in mushroom duxelles and prosciutto, wrapped in puff pastry and baked in the oven. Served with a merlot and shallot reduction.
Roasted Vegetable Terrine (vegetarian)
Eggplant, carrots, zucchini, and red peppers are roasted, then layered in a terrine along with a mixture of onions, raisins, and tomatoes. Then baked in the oven and served with a drizzle of a simple oil and red wine vinegar dressing.
Asparagus spears oven roasted and tossed in balsamic vinegar
Thinly sliced German butterball potatoes and onions are layered with cheddar, gruyere, and Reggiano cheeses, cream, butter, and a pinch of nutmeg. Baked until golden brown.
Chocolate custard folded into fresh whipped cream. Served with a raspberry reduction and topped with a candied mint leaf.