The latest Food Creates Community dinner was quite an adventure for both the chefs and the participants. But what a reward!
Saturday started off rainy, wet and miserable with all of us praying for sunshine. By Saturday afternoon, it was balmy and beautiful! Welcome to Spring in Texas!
With the largest crowd to date (36 hungry attendees), the backyard setting was again the ideal location to gather. It was wonderful to see many people that remembered each other from previous FCC dinners.
The community of food lovers that are attending these events have been extremely supportive of the FCC efforts and vocal about their experiences through emails, blog entries and informal chats. Please continue to give us your feedback and thoughts to help make these dinners wildly successful each and every time!!
TX Gulf Shrimp Nicoise, Spicer Greens, RR Egg
April 18th Menu
RR (Rehoboth Ranch) Bacon and Mozzerella Company Gougeres with Texas Goat Cheese
Paired with Purple Carrot Juice Cocktail
TX Gulf Shrimp Nicoise, Spicer Greens, RR Egg
Paired with Monterrey Reisling
"Amuse Bouche"
RR Chicken Pate with Fennell Fronds
Soup of Fennel and TX Ramps
Paired with Spanish Rose
Spring Vegetable Napolean
Paired with Llano Signature Red
RR Leg of Lamb and Roast Chicken with Pommes Frites
Paired with Becker Claret
Chocolate, Strawberry, Grapefruit and Lavender
Paired with Oak Cliff Roasters Coffee
We thank you again for a magical evening and look forward to seeing you at the next Food Creates Community event!
Wow! Everything looks so good. And what a beautiful evening! So sorry I had to miss out :-( But, crutches, damp backyard and pain killers would have spoiled alot more than the soup. Looking forward to a cool summer time dinner next!
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