We had our very first reserve dinner in the garden here at Midwest Hospice and Palliative Care in Glenview.
We had 16 VIP Guests, Board Members, Doctors and Donors. They opted to go with a 5 course Dinner:
Roasted Beet Salad
goat cheese mousse. roasted red and gold beets micro arugula. fig reduction
Lemon & Basil Gelee
meyer lemon. basil gelee iced ginger grapes. rasberries
Sea Scallops & Sweet Corn
sea scallops. pea puree. charred sweet corn. red pepper air
Duo of Duck
pan roasted duck breast. duck confit. fried yukon potatoes. port wine reduction. oyster mushrooms
Limonchello Cream Puff
plum and chocolate mint salad. black berry coulis limonchello infused ice-cream
I'd Like to give a huge Thank You to the following MCL Associates :
Jeremy DeRango - Executive Chef - Villa St. Benedict Lisle IL
Frankie Abundes - Sous Chef - Villa St Benedict Lisle IL
Katie Kunkel - Asst. Dining Director Villa St. Benedict Lisle IL
Liz Blume - Supervisor - Villa St Benedict Lisle IL
Without them, this dinner would not have been so special. The guests were Amazed by the staff here at MCL.
Stephen Manno | Director of Dining Services