We have been working diligently with our seven guest chefs, Randy Harris, Steve Cipriano, Jerri Fifer, Barbara Swell, Nanette Davidson, Andrew Brown, and Carla Owen, to establish a tentative menu for the Springtime Folk School Feast. This event is the first in a series of elegant dinners showcasing the wonderful talent of our cooking instructors.
Appetizer: Flat Bread Assortment with a variety of dipping slathers prepared by Andrew Brown & Nanette Davidson
Soup: Wild Mushroom Soup with Rosemary Ricotta Dumplings prepared by Randy Harris
Fresh Garden Salad
Entree: Rolled Flank Steak and Skewered Shrimp prepared by Steve Cipriano & Jerri Fifer
Dessert: Lemon Polenta Cake with Strawberry Buttermilk Gelato prepared by Barbara Swell
This menu is subject to change.
I hope that you will be able to join us for this exquisite evening at the Folk School. The event will be held on May 14 at 6:00 p.m. in the Olive Dame Campbell Dining Hall. Tickets are on sale now in the Folk School Craft Shop or through PayPal by clicking here.