2009 Synergy Auction Dinner 
 
Jun. 28, 2009 4:59 pm 
Updated: Jul. 12, 2009 7:46 pm

Menu:

Appetizer

Cucumber Cups with Blue Cheese Mousse and Crispy Bacon

Fragrant Coconut Saffron Shrimp in Spoons

Schramsberg "Mirabelle" North Coast Rosé


First Course

Roasted Red Pepper and Goat Cheese Timbales with Lentils and Watercress:Warm layers of roasted red pepper and goat cheese surrounded by a wreath of watercress, cherry tomatoes and lentil salad with a shallot vinaigrette.


2007 Isenhower Horse Heaven Hills Rosé


Entree

Wild salmon, Forbidden Rice in Parsnip Puree, Sauteed Spinach, Butternut Squash Puree

2006 Cambria "Julia's Vineyard" Santa Maria Pinot Noir


Cheese Course

Selection of California Cheese with Honey Poached Pears

2008 Dominio del Plata "Crios de Susana Balbo" Torrontes, Argentina

Dessert

Tangerine Semifreddo with Salted Almond Brittle

2004 Riesling Vin de Glaciere - Bonny Doon
 
Comments
Jul. 12, 2009 7:46 pm
Cucumber Cups with Blue Cheese Mousse and Crispy Bacon....that sounds very good!!
 
 
 
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SouzaKH
 Supporting Member (Click to learn more about Supporting Membership)
Home Town: Clarksville, Tennessee, USA
Member Since: Jun. 2009
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Gourmet
Hobbies: Knitting, Gardening, Hiking/Camping, Camping, Biking, Reading Books, Wine Tasting, Charity Work
 
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About Me 
I have been cooking since I was 12 years old. Both of my parents were very skilled in the kitchen, working side-by-side creating food from their cultural backgrounds (mom came from many generations of Southerners and dad was a Portuguese-American with strong French and Italian influences).
 
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