Thursday night Chef Emily wowed our residents with our monthly Chef Reserve Dinner. It started with a glass of wine and warm toast to food and friends!! Then we served a fork tender Korean beef short rib and noodles appetizer. This was followed by a farm fresh berry salad with a raspberry puree dressing. Next we had golden brown seared scallops over a wild mushroom risotto and then, my favorite, the petite tenderloin stacker with fresh asparagus. The stacker included a beef tenderloin stacked with portabella mushroom, zucchini, fried onions and a chimichurri oil! Between the first and third courses we served a lemon and a lemonade sorbet to cleanse the pallet. It was both refreshing and delicious! For the finale, our residents enjoyed our pastry chef Hank’s delicious dessert trio of crème brûlée, caramel bread pudding and a hand dipped chocolate covered strawberry. Each course brought oohs and aahs from our diners as Chef Emily presented and described each beautiful plate. By the time everyone was done, they were laughing, loosening their belts and asking to sign up for the next one!!
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