Fundraiser at Villa St. Benedict
November 14, 2010
Morrison at VSB hosted a high end catering event for the Benedictine Education Foundation on Sunday November 14, 2010. The purpose of this event was to serve as a fundraiser for a school in Italy to be able to provide scholarships to those in need. This foundation is world-wide and travels to different parts of the US each year as a way to raise money. The attendees are invited from all over the country with the hope that new people will attend each event.
We had 50 people attend this 5 course “Tapas” style meal with high end Italian Red Wine pairings for each course. The attendees came from within the community here at Villa St. Benedict as well as the greater Mid West area of Benedictine community members and associates. We hired a sommelier from Levy Restaurants to introduce each pairing and give a description. He also was considered the entertainer for the evening.
Course One
Tuna Carpaccio
Nori wrapped Sushi Grade Tuna Carpaccio drizzled with a Wasabi Aioli and garnished with Pickled Ginger, Citrus Micro Greens and Wonton Chips
2004 Barbaresco, Rabaja, Bruno Giacosa, Piemonte, Italia
Course Two
Duo of Duck
A Napoleon of Foie Gras and Roasted Duck Breast served on a bed of Potatoes Anna with Confit Cherry Tomatoes and topped with Orange and Thyme Hollandaise
2004 Barolo, Falletto di Serlunga d’Alba Bruno Giacosa, Piemonte, Italia
2004 Barolo, Ca’Mia, Fratelli Brovia, Piemonte, Italia
Course Three
Venison Loin
Pistachio crusted Venison Loin, pan seared and served over Mashed Roasted Butternut Squash and accompanied with sautéed White Asparagus and a Cranberry Demi-Glace Sauce
Brunello, Valdicava, Toscana, Italia
Course Four
Kobe Beef and Lobster
Grilled Kobe Beef Tenderloin Medallion topped with a compound Lobster Butter, Lobster Claw and served over a stack of Parsnip Fries with sautéed Baby Spinach
2005 Amarone della Valpolicella Classico, L’Arco, Veneto, Italia
Course Five
Truffles and Berries
White Chocolate Chambord Truffle rolled in Cocoa and Dark Chocolate Gran Marnier rolled in Toasted Coconut and Orange Zest
Served with Fresh Berries and Vanilla Mascarpone Cheese