Chef Bruce Mullins, created a
Duck Rissotto
served with asparagus, cremini
mushrooms, and
sun-dried tomatoes with a choice of parmesan or gorgonzola cheese.
Chef Robert Henry, who recently
acquired his Executive Pastry Chef certification from the American Culinary
Federation, dazzled everyone with his stuffed toffee, walnut, and brown sugar
crab-apples served with a brown butter cake and calvados cream.
Chef Kathy Whiley
,
brought her culinary masterpiece by impressing our residents and their guests
with Blue-Point Oysters: Oyster shooters and Smirnoff Vodka. She also served
Blue cheese Grits with seared Irish scallops and roasted corn relish.
Residents and guests were
amazed with all the different flavors that the travelling chefs brought to the
table. "It's different but good!" as more and more guests reach for
2nd's
.
