December 2002 Tasting
Dinner Menu

The entire meal was prepared by Kathy, with the thanks to the group for allowing the extra doughage needed to put on this event.

First Course:

Italian Stuffed Peppers - One red and one yellow roasted pepper strip wrapped around tuna with butter and olive oil served on a bed of mixed field greens

Second Course:

Cream of Jerusalem Artichoke Soup with Black Truffles, Hazelnuts, Eggplant, Zucchini Tomatoes and Crab

Third Course:

Pasta triangles filled with Gorganzola and squares filled with Mushrooms served with Extra Virgin Olive Oil

Forth Course:

Grilled Lamb Chop with Spinach and Roasted Baby Potatoes

Fifth Course:

Panna Cotta with Blackberries

2002 Tastings