ECH Christmas Board Meeting

The Leadership and Board of Trustees of ECH gathered last Thursday evening to share in the joy of the season as a team.  Of course every celebration includes food and we were happy to oblige.  

The dessert served with great response was a chocolate cremeaux with chocolate almond soil and Italian meringue.  Along with the Imported Cheese board and shrimp cocktail we served oysters on the half shell, stuffed mushrooms, coconut lobster skewers with mango chili sauce, flank steak with chimichurri sauce, and grilled salmon with horseradish cream and watercress puree.