Bill Lewis brought a friend with chanterelles (instead of boletes) to the 2011 Porcini and Pork dinner
The food was great and the company was unbeatable.
MenuVarious hors d’oeuvres Bolete Broth with Thyme Flan Soup Proscuitto-Wrapped Roast Pork Loin with Apples and Porcini Caraway-Juniper Sauerkraut Vegie Porcini Meatballs Roasted Haricots Verts, Fennel and Shallots Green Salad Polenta Candy Cap Apple Tarts Assorted chocolates |
Special thanks from the Culinary Committee to Deb Johnson who not only suggested the event, but helped plan, organize and make it happen, and prepared the Bolete Broth with Thyme Flan Soup and the Prosciutto-Wrapped Pork Loin. Although a lot of people helped with this event, she was instrumental in making it happen. Thank you Deb for your vision and energy to make the wonderful dinner happen.
Thanks to Bob Wynn for his unfailing excellence, support and magnificent foccacia! And thanks, too, to Bill Lewis for helping us put a little more pork into the evening by bringing along a friend. He would have eaten fresh boletes had they been available, but he settled for chanterelles!
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