Past, Present and Future Chef’s Dinner
Friday April 6 6 p.m.
To Benefit Nashua High and Alvirne High Culinary Arts Scholarship Fund.
Assorted Passed Hors d’ oeuvres Prepared by Chef David Bressler and Students.
1st Course: Spring Asparagus Terrine, Goat Cheese Puree, Baby Red Oak Leaf, Puffed Wild Rice Crisp. Prepared by Chef Keith Fournier, CCC and Students.
House-Made Bread: Prepared by Alvirne High Students .
2nd Course: Blackened Shrimp made with Jumbo Shrimp, Bacon, Dueling Sweet and Savory Salsas and Micro Greens. Prepared by Chef Nicole Barreira and Students.
3rd Course: Heritage Duroc Roast Pork Loin with Creamy Polenta, Roasted Tomato Ragu, Haircot Vert with a Pan Sauce. Prepared by Chef Joseph Allison, CEC / Chef Scott Lachapelle / Chef Dan Zagarella and Students.
4th Course: International Small Plate Dessert Buffet. Tiramisu, Tres Leche, Baklava, Seasonal Fresh Fruit Tarts, Chai Crème Caramel, Coconut Macaroon and Indian Rice Pudding. Prepared by Chef Dave Quimby, CEC and Students.
$60++ Wine offerings will be available. Please Call 603-888-0121 or Reserve Online. Cancellation policy in effect.