First Unitarian Church Gala

Menus for Winter Gala 2014
Once Upon a Dream - BELIEVE
 

Table 1
Armenian-Italian Fusion by Chef Linda Chatalian Wyatt
First Course: 
Ricotta Cheese Beureg
Main Course: 
Armeno-Italiano Mezza: Italian and Armenian Olives, Pickled Vegetables, Basturma, and Prosciutto
Lamb with Eggplant and Italian Peppers (Chicken by request)
Armenian Rice Pilaf with Italian Orzo
Tossed Salad with Toasted Pine Nuts
Dessert: 
Italian Cream Cake with Armenian Custard and Pomegranate Sauce
Armenian Brandy and Linda’s Homemade Limoncello 

Table 2 
Cuisine of Italy by Chefs David Spanagel and Jane Lochrie
First Course:
Eggplant Pizza Appetizer
Main Course:
Green Salad
Garlic Bread
Chicken Piccata
Angel hair pasta with pesto sauce
Dessert: Assorted Cannolis

Table 3
Bountiful New England Harvest:
An Omnivore's Delight by Chefs Linda Carney and Kate O'Dell
First Course:
Amuse Bouche: Caramelized onion and Goat cheese Tartlets 
Main Course:
Roasted Winter Squash Soup with Herbed Shortbread and Crackers
Cider-Poached Salmon and Grapes
Organic Local Free-range (Happy) Chicken with Seasonal Roasted Vegetables and Wild Rice Pilaf
Salad of Roasted Fennel and Hazelnuts with Shallot Dressing
Dessert:  Seasonal Fruit Crunch with Maple Ice Cream/ Local Assorted Cheeses

Table 4
Anderson's Beer Tasting Dinner by Chefs Susan and Jesse Anderson
First Course: 
Chacuterie & Artisanal Cheeses Paired with Blonde Ale
Main Course: 
Spinach with Roasted Beets, Citrus, and Feta Salad Paired with Grapefruit Hefeweizen Beer
Four Onion Soup with Country Ale
Stuffed Turkey with Roasted Brussel Sprouts with Nut Brown Ale
Dessert: Fruit Crisp with Homemade Whipped Cream with Milk Stout Beer

Table 5
Mexican Vegetarian by Chef Suzanne Kroll
First Course:  
Salsa and Guacamole served with Corn Chips
Margarita
Main Course: 
Chocolate Cheddar Enchiladas with Onion and Cilantro
Red Rice and Peas
Savory Refried Pinto Beans
Dessert:   Double Chocolate Sorbet or Caramel Flan with a hint of Cinnamon and Lemon 

Table 6
NW Extravaganza by Chefs Gini and Gene Johnson
First Course: 
Toasted Spiced Hazelnuts
Zesty Marinated Shrimp
Mini Crab Cakes with Lemon/Caper sauce
Main Course:
Pacific Clam Chowder
NW Salmon in Puff Pastry
Gene's Famous Slaw
Dessert: 
Medford Valley Royal Riviera Pears w/Stilton Cheese
Signature Chocolate Truffles from Harry & David
Cherry Liqueur

Table 7
The French Laundry Comes to Worcester by Chef Jay Lavelle
First Course:  Gruyere Gougeres
Main Course: 
Cream of Walnut Soup
Roasted Moulard Duck Foie Gras with Apple & Onion Relish
Sweet Potato Agnolotti with Sage Cream, Brown Butter & Prosciutto
Dessert:
Veloute of Bittersweet Chocolate with Cinnamon Stick Ice Cream 

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