Each year we serve our Dudley Square (Independent Living) residents a special meal for their spring meeting. This year was our new Executive chef, Eric Metcalf’s first opportunity to serve this group of residents. The evening started with our featured drink of “The Mint Julep”. The hor’dourves were presented on a beautifully decorated table which started with variety of specialty cheeses. The next item were herb crusted lamb chop “pops” w/ red chimi churri and minted crème fraiche. Warm brie on a basil crostini w/strawberry-rhubarb marmalade was followed with Jonah crab claw cocktail with a trio of sauces (cognac, creole mustard and cocktail).
The meal began with a Bibb and Spring Greens Salad with fiddlehead ferns, heirloom tomatoes and capriole focaccia crouton topped with a champagne vinaigrette. Next came an herb seared filet of beef with morels and ramps in a truffled veal demi. In addition, we added a potato gratin and spring vegetables.
Dessert was a triple chocolate gateau with raspberry coulis.
What a party!
Trisha Ohlsen, RDN, LDN, RCNM | Director of Dining Services | Episcopal Church Home