On November 14th at Villa St. Benedict we held a ETL Dinner (Experience the Life) We had 5 guests come into one of the Villa's and enjoy a meal prepared by Chef Jeremy DeRango & Mia Siomos.
The Menu started with Appetizers Goat cheese & dates wrapped in prosciutto and house made Chorizo stuffed into a Spanish olive and deep fried paired with an Italian sparkling wine "prosecco". The first course was
a Panzanella salad, a classic salad that is made from stale bread and tomatoes, my version had (fried croutons, cucumbers, vine ripe tomatoes, peeled and marinated grape tomatoes, red onions, fresh
basil, & topped with Burrata cheese and drizzled with olive oil) all tossed with a house made white balsamic Vin. The Main course was a Char grilled Filet Mignon, potato puree, red onion marmalade, wild mushroom demi
and wilted Brussels sprout leaves. For dessert I made my version of pumpkin pie a la mode, a no bake pumpkin soufflé, French style homemade rum-chatta ice-cream resting on top of toasted gram cracker crumbs and finally,
I made a l'orange sauce in front of our guests that was instructed to drizzle over the ice-cream before enjoying.
Jeremy DeRango
Executive Chef
Villa St. Benedict
