Presbyterian Homes' In Bloom Reserve Dinner

In April we wanted to celebrate Spring with our "In Bloom Dinner". We hosted the event at all four of the Presbyterian Homes' communities .

The first course "Gathering of Fruits" from Westminster Place
A marinated and grilled beefsteak tomato with sautéed lobster and oyster mushrooms was an interpretation of a vegetarian surf and turf but was turned into an actual surf and turf with brushed squid ink and garnished with apple wood smoked bacon

 The second course " Mediterranean Sea Bass" from The Moorings
Pan fried sea bass with grilled spring onions, carrots fondant, lemon foam and white truffle oil spiked pea puree

 The third course consisted of a blackberry-pernod sorbet covered with a honey blanket, from James King Home

 The fourth course "Pan Roasted Duck Breast"
Crispy skin duck breast with black cherry gastrique, baby potatoes and French green beans, from Lake Forest Place.

 The fifth course "Pain Grille" from James King Home
A napoleon of French toast and Cointreau chocolate ganache with our molecular egg (vanilla yogurt and mango puree), strawberry-rosewater sauce. We wanted to serve breakfast for dessert!

Residents and guests enjoyed the combination of flavor and texture as well as the wines served. Next month we will be featuring a menu revolved around the "New Latin Kitchen".

Christopher Moore

Regional Executive Chef-

Presbyterian Homes

Westminster Place