DINNER 354: Friday, December 22, 2006

This evening, Wendy and I attended the first-ever Junior American Culinary Federation Dinner at Cincinnati State. A group of students in the Federation prepared a very nice meal — Roasted Butternut Squash Soup; Marinated Pear and Gorgonzola Salad with Caramelized Walnuts and Balsamic Vinaigrette; Turkey Roulade with Sausage Stuffing; Green Beans Amandine; Duchess Potatoes; Cranberry Chutney; and an English Trifle for dessert.

We attended this event with Chef Lilly, her husband Eric, and Angel and we had a blast, chatting long after the rest of the guests cleared out. Thanks for inviting us, Lilly!

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