Greek Fundraiser Dinner at VSB

Culinary services at VSB successfully planned and implemented the St. Benedict Education Foundation's fundraiser dinner on Sunday, April 30th for 70 guests. The team put together a five course, Greek style wine pairing reception and dinner to help raise money for scholarships for students around the world. The entire event was a huge success all around including the food, presentation, service, and set up. I am so proud of the team and the hard work that went into pulling such an event off. It was great to see the entire team, both front of house and back of house staff come together to achieve this huge accomplishment.

 Chef Jeremy's menu consisted of: 

Passed Appetizers

Lobster, shrimp and scallop ceviche served with tomato gazpacho, and garnished with shaved fennel and avocado mousse (spoon)

Toasted pita canapé topped with a date jam, goat cheese mousse, and ground pistachios (Small Plate)
 
First Course
Blue fin tuna sashimi served over a fava bean hummus, garnished with black olive oil, watermelon radishes, gala apples, and basil (Bowl)
 
2nd Course
Blood Orange Shot Intermezzo: A mixture of blood orange, watermelon, basil and cantaloupe juice (ceramic spoon)
 
Third Course
Octopus Carpaccio garnished with arugula, lemon & olive oil served with couscous and red quinoa salad tossed in a charred lemon vinaigrette, avocado and red pepper crème. (square)
 
Fourth Course
Grilled rack of lamb served over a lamb demi and lamb shank hash consisting of roasted egg plant, arugula, garlic, & chick peas (round)
 
Fifth Course
Milk and Honey: clover honey, kataifi, egg yolks, toasted meringue, hazelnuts, walnuts, & pistachios (rectangle)

Katie Kunkel, MS, RDN, LDN | Director of Culinary Services | Morrison Community Living |­ Villa St. Benedict