Villa St. Benedict's Food Day

To celebrate National Food Day, we featured local and seasonal ingredients on our dinner menu and promoted them. To start, we did two action stations in the Piazza from 3:30-4:30 and featured:

Roasted Butternut Squash and Apple Stuffed Wonton with Ginger Cream

Roasted Pulled Duck Crostini with Cranberry-Sage Glaze

The Chef's features for the evening meal were:

Fresh Lake Superior White Fish en Croute

with basil and parsley cream sauce served over a celeriac and potato puree with baby carrots

Oregano-Garlic Roasted Organic Amish Chicken

with roasted fingerling potatoes and sauteed baby spinach

For dessert we kept with the seasonal theme by serving small Pumpkin and Apple Donut Balls with caramel and powdered sugar.