I'm the Membership Coordinator and Secretary of my local Slow Food convivium/chapter. All damn day, I've been working on the invitations for our next dinner to be held at the end of May ...all day because I couldn't find where I had saved the file. Our wine guy hasn't selected the wines yet...so this isn't complete. My amigo, Chef Bobby Griffing, is preparing the meal. It's a French Springtime menu.
Here is the 5 course menu:
1st Course
Chilled Spring English Pea Soup with Shaved Black Truffle and Crème Fraiche
2nd Course
Seared Hudson Valley Foie Gras and Grilled Sea Scallop with Silky Celeriac Puree, Sexy Apple Glaze and Micro Celery
3rd Course
Turbot with Roasted Fingerling Potato, Haricots Verts and Bacon
4th Course
Duck Confit with White Bean Cassoulet
Dessert
Chocolate Crème Brulee with Seasonal Fruit
Bobby...comment on how you make the sexy apple glaze...it's so good!!
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