MENU!

I’m taking a moment from baking and writing my speech (which I will publish here at some LATER point!), to post the menu for Boo’s big night. The chef has gone to great pains to assemble an assortment of dishes that are from sources as local as possible, organic and fair trade as well, where possible.

We are all in for a treat. Check it out!

Bat Mitzvah

March 22, 2008

Hors D’oeuvres:

Displayed

Fresh Organic Vegetables with Roasted Eggplant Dip

Roasted Vegetable Bruschetta

Passed

Scallion Potato Pancakes

Vegetable-Stuffed Mushrooms

Sweet Potato Cakes

Adult Banquet:

First Course

Local Buttermut Squash Soup

Pioneer Valley Growers Association, Massachusetts

Second Course

Organic Greens with Caramelized Apples and Cranberry Dressing

Massachusetts apples and cranberries

Third Course: Choice of

Sage-Marinated Roasted Chicken Breast

With Maple-Glazed Parsnips and Braised Chard

Chicken from Bangor, ME; NH Maple Syrup; Parsnips from Sugar Hill Farm, Mass.

Organic-Fed Salmon Broiled with Meyer Lemon and Cracked Pepper

Served on a bed of Sautéed Pea Sprouts

Organic Lemon; Pea Sprouts from Jonathan’s Farm, Mass.

Organic Quinoa Tossed with Roasted Vegetables and Spinach

Served with a Red Pepper Coulis

Kids Buffet:

Roasted Tenders of Maine Chicken with Apple Cider Sauce

Cider from Carlson Orchard, Harvard, MA

Organic Pasta with Fresh Tomato, Garlic and Basil Sauce

Baked Purple Fingerling Potato Fries

Sautéed Organic Summer Squash and Zucchini

Desserts:

Chocolate Cake

Carrot Cake

Fresh Fruits

Fresh Strawberry Sorbet

Smoothies