Alumni-Resident Dinner
April 7th, 2008
Tonight From the Gray Wolf Ranch Kitchen
Steamed Local Black Mussels with a Curry Coconut Milk Broth and Grilled Sourdough Bread
House-Smoked 2 year Tillamook White Cheddar and French Brie with Candied Pecans and Apples
“Nash Farms Organic Spring Pig Tasting”
Apple wood Smoked Spare Ribs with GWR Sweet Heat Barbecue Sauce
Slow Roasted Maple-Brined Fresh Ham with Pommery Mustard-Thyme Reduction
Rosemary, Fennel, and Lemon Cured Pork Belly Confit
Crispy Roasted Fat Back with Balsamic Syrup
Andouille Sausage and Grilled Pineapple Cous Cous Infused with Parsley Pesto
Grilled Spring Vegetables with Lemon, Thyme, and Extra Virgin Olive Oil: Carrots, Asparagus, Button Mushrooms, and Zucchini
Sunny Farms Sugar Snap Peas and Roasted Shiitake Mushrooms with Caramelized Garlic, Shallot, and Fresh Herbs
Pan d’ Amore Bread
Banana Cream Pie with Caramelized Bananas
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