On a beautiful October evening, my dear friends hosted a celebration of the fall harvest, good food, and good friends at their lovely home. Our dinner was prepared by The State Room Restaurant's chef Matthew Wilson, and Spartan Signature Catering's senior executive chef Michael Clyne.
Beautiful set up for the evening.
Thank you, Lynne & Gary. Greatly appreciate your warm hospitality.
Our evening started out with drinks and beautiful music...
While our Spartan chefs preparing our 6-course dinner.
Amazing tableside performance by very talented Kaleb.
Some bubbles to begin with.
Appetizer
plum tomato napoleon with pickled shallots, Gorgonzola cheese,balsamic cream.
Soup
roasted butternut squash bisque with maple creme fraiche and toasted pumpkin seeds
Salad
mixed field greens with fresh herbs, shaved carrots, red radish, heirloom tomato, Dijon vinaigrette
Intermezzo
raspberry sorbet with grey goose vodka
Entree
whole roasted red bell pepper stuffed with cranberry basmati pilaf, braised purple cabbage, with yellow beet coulis
Dessert
homemade ginger bread cake with Kahlua scented whipped cream
Some of the drinks paired with our dinner
What a wonderful evening with great company.
Dinner was amazing, all dishes were so well-thought and delicious!
With Chef Matt and Chef Michael :)
