Dinner at The Market June 6th
Menu
Assorted Hors d' Oeuvres
Amuse Bouche
First Course
Wild Shrimp and Sea Scallop Risotto
w/ Fresh Lovage
Main Course
Rack of Lamb w/ Pistachio Mint Glaze
Salade
Chef's Surprise
Dessert
Semi Frozen Lemon Mousse Towers w/ Fresh Strawberry Crush
Coffee Service
$50 per guest, plus tax and gratuity
Please call 231/539-7100 to reserve |
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Boyne Falls Mushroom Festival Recap
Well, we did it! Found (bought) enough mushrooms, that is! I had tried to look for some myself, I don't know why, given that my history is terrible. I called my most reliable scout and she put the work out to other pickers and the day before the event we had only two pounds!!! No one was finding any, I could order any, I was in a panic, but at the last hour we lucked out. One forager brought us six pounds and another had dried mushrooms which we rehydrated.
Chef Victor and Chef Tony were working on the Morel and Wild Leek Quiche Lorraines, while Brenda and I worked on the Sage Infused Wild Mushroom and Asparagus Pasta. It seemed liked we made hundreds of pounds! We didn't run out like alot of other vendors did!
Brenda and Katie dished out samples to foodies at our booth while I did a demonstration of Morel Mushroom and Scallop Risotto w/ Lovage for the assembled crowd. We all had a good time and we served over 400 guests! |
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Garden Dining is Open! 
Our tables and chairs are waiting for you! Try dining in our soon to be georgeous garden on the next pleasant day, sit back and relax with a nice cheese plate, some bread and a friend. |
