On October 16th I held my very first Taste at Villa St. Benedict. The First course was "Drunken Cider", Apple cider with Cinnamon Vodka and Whipped cream. The second course was "hay ride through the pumpkin
patch" pumpkin soup served in a sugar pumpkin topped with roasted thyme and fried shallots, finished with maple butter. The third course was "Zombie Brains" pan seared scallops over spaghetti squash peeled and marinated grape
tomatoes with an arugula salad. For dessert it was an "Taffy Apple" Chardonnay poached honey crisps apples with a caramel mouse drizzled with salted caramel and toasted almond flour.
Jeremy DeRango
Executive Chef
Villa St. Benedict