On April 24, we hosted the Annual Volunteer Appreciation dinner. We started with passed hors d'vouers of smoked salmon and an avocado crostini. The first course was a salad of mixed greens, candied walnuts, mandarin oranges, cherry tomatoes, and house made balsamic vinaigrette. For the entree they had their choice of bourbon marinated pork loin, roasted turkey breast, or vegetarian lasagna. We served roasted baby carrots and candy stripe beets for our vegetable and Pommes Anna for our starch. For dessert we served a strawberry creme brulee with fresh strawberries.
