Chef Rob Henry’s final big event at ECH was his crowning glory. The St. Luke’s Chapel Celebration was a carol and literature readings and included the Bishop and other Episcopal dignitaries. Following the service a reception was held featuring the following items, plus! Dessert were Golden Eggshells with Chocolate pot d’crème.
The savory items of the night included: Imported Cheese tray with sliced baguettes and fig jam, Charcuterie platter with grainy mustard and horseradish cream, Shrimp cocktail, Rob’s famous Crab Cakes with spicy mayo, Boursin stuffed mushrooms, Beef Empanada, Mahi Mahi Ceviche with plantain chips, Hibachi beef skewers with dipping sauce, and Spinach Artichoke Dip. The wine was flowing with sparkling Apple Cider as an alternative. We will miss Rob’s creativity and skills.
