On April 14th we hosted our third annual Benedictine education fundraiser.
The proceeds provide the opportunity for under privileged individuals in
third world countries to study in Rome. The dinner was paired with vintage
Spanish and Portuguese wines.
We started the evening with passed appetizers in our piazza.
Bacon wrapped figs
The first course: Certified marine safe Chilean sea bass with shaved
fennel-olive salad and lemon aioli
The second course: Crispy skin duck breast with preserved lemon-honey sauce
and potato rosti cake with citrus micro greens
The third course: Toasted cumin-coriander rubbed Six Points Farm
roasted pork tenderloin with chimichurri sauce and saffron
rice pilaf
The intermezzo: Homemade acai-blueberry sorbet with
orange coulis, frozen chocolate foam and licorice twig
The fourth course: Grilled prime beef tenderloin medallion and a
garlic sauteed fresh water prawn with Italian black truffle mashed
potatoes
The dessert course: Homemade caramel flan with sliced mango and baked filo
pastry
Our guests were very happy with their experience and have already reserved us
for next year.
From Chris Moore
I would like to thank all of the support we received from our Morrison
colleagues as well as everyone on our great team at Villa St Benedict.