Sunday, October 17, 2010

Our first event — October 2, 2010

Our inaugural event was a four-course lunch served in a garden on a crisp, sunny fall day. We had a wonderful group of people, and the laughs and the conversation flowed easily. Everyone made some new friends  and had some great food and drinks!

Our Menu
Welcome Cocktail: Bloody Mary, featuring vodka infused with jalapeno and black pepper, as well as a celery salt rim and crisp celery nibs
Amuse-Bouche: Chutney bruschetta — a sweet-and-spicy tomato and onion chutney atop a toasted baguette slice
First Course: Warm carrot soup with ginger, fennel, and leeks, swirled with cream, topped with fried leeks, and served with a homemade sea salt focaccia cracker
Main Course: For the omnivores wild Alaskan salmon oven-grilled on a cedar plank with a maple-soy glaze and topped with fresh pepper and toasted sesame seed, plus roasted fall vegetables 
For the vegetarians — baked tofu with a maple-soy glaze, plus mushrooms, zucchini, bell peppers, pearl onions, and baby eggplant, all roasted on a cedar plank 
Both were served with a harvest orzo salad with organic baby spinach greens and Granny Smith apples, dressed in a ginger vinaigrette and topped with crispy fried ginger
Lunch Cocktail: Mint lemonade with berry-infused vodka
Dessert: Trio of ice cream lollipops — chocolate chipotle with crushed peanuts, chai with cinnamon and sugar, mango with toasted coconut served with a warm homemade ginger cookie
Digestif: Ginger-infused vodka served with lemon and agave

The Bloody Mary was the perfect way to start lunch in the garden.

Our guests had a choice of entrĂ©es: wild Alaskan salmon or baked tofu and veggies, roasted on a cedar plank with a maple-soy glaze and served with an orzo salad.

The berry-mint vodka lemonade went so fast we barely got a picture!

Mmmm...dessert. We offered our guests the flavor options for the ice cream...and every single guest chose to have ALL THREE!

The chai ice cream, infused with ginger, cinnamon, cloves, cardamom, and allspice, was an especially big hit. 

We also surprised our guests with warm ginger cookies, fresh from the oven.

We relaxed with tea after lunch. And when it got chilly, we moved indoors to continue the fun!

We had a wonderful time sharing food, drinks, and laughs with our guests. Thanks to all of our friends, old and new, who joined us. Stay tuned — we're already planning our next Foodist Colony event!