Now that your appetite has been teased, we can move onto the first course:
|Arugula with Vermont Chèvre and Raspberries (I think the viniagrette was Pomogranate?)|
|Lemon sorbet intermezzo with candied zest|
|Elegantly Carved Herb Roasted Tenderloin |
with Slow Roasted Pearl Onion, Red Wine Reduction
Traveling with Crispy Parmesan Potato Sandwich
Petit Spring Vegetables & Frizzled Leeks
|Grilled Potato, Leek and Vermont Farmed Goat Cheese Tart with |
Marinated Olives aside Petit Spring Vegetables
|Petit fours, miniature lemon tarts, and miniature French pastries.|
Did ya'll enjoy your meal? We did. We have two more tastings set up with different caterers over the next few weeks. It's going to be a blast!
**All photos taken by me (with my Nikon D7000 and Nikkor 18-105 f/3.5-5.6, an early Christmas present to myself).