With graduation season quickly approaching, we were happy to be a part of one of our local Philadelphia university’s dinner for their Advisory Board graduates. To celebrate this major achievement, the grads were invited to an evening of cocktails and delicious passed hors d’oeuvres. The menu included Braised Short Rib on a Pecan Parmesan Thyme Shortbread with Melted Reggiano, Asparagus and Chanterelle Mushroom Bruschetta, Buffalo Mozzarella on Multi-grain Crostini with Arugula Pesto, Grilled Shrimp Neapolitan with Basil, Red Chile Flakes and Garlic, Mini Monte Cristo Sliders, and Thai Smoked Chicken on a Wonton Crisp.
As the guests were ushered in for dinner, they were treated to a refreshing spring salad of Rocket, Watercress and Champagne Mango with English Clawson White Stilton and Candied Pecans drizzled with Orange Flower Honey and Rose Water Dressing, perfect for the warm weather.
For their entrees, the graduates had their choice of either Bourbon Peppercorn Crusted Beef Tenderloin with a Red Wine Demi-Glace or Washington State Halibut with Lemon Caper Sauce. Both were served on a bed of spring Spinach and Fiddlehead Ferns with balsamic roasted Potatoes and asparagus.
The real treat may not have been graduating, but the divine French pastries that were displayed for dessert. Selections included Le Printemps with Blackberry Mousse, Ginger Bavarian and Lemon Mousse wrapped in lemon joconde; the Marjolaine with layers of Hazelnut-Almond Meringue, Chocolate Ganache, Vanilla Bavarian, Praline Buttercream, Crème Chocolat and Chocolate-Almond Genoise; or the Joyeux with Dark Chocolate Ganache, Almond Praline and Coconut Mousse presented in chocolate sucre, with almond brittle.
Congratulations graduates and best of luck in your futures!
