Donna Rossio 
First Unitarian Church of Worcester, MA 


Saturday December 7, 2013 from 6:00 PM to 11:30 PM EST

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First Unitarian Church of Worcester 
90 Main Street
Worcester, MA 01608

Driving Directions 

Music by Cindy Bizzarro, Lydia Fortune, Cosmic and His Intergalactic Plowboys.


Complimentary structured PJ party for children whose parents attend.


Gala 2012 First Unitarian Worcester UUA

Gala 2012 First Unitarian Worcester

Linda and the Gala


First Unitarian Church Gala

Menus for Winter Gala 2013
Dreams Are Calling - BELIEVE

Table 1
Armenian Cuisine with Italian and Texas Twists by Chef Linda Chatalian Wyatt
First Course:  Salad with Italian Tomatoes and Pine Nuts
Main Course
Armenian Leek Stew with Lamb and Tomatoes
Armenian Leek Stew with Chicken and Tomatoes
Armenian Rice Pilaf
Texas Beer Bread
Dessert:  Bourma, Fancy Pizzelles, Linda’s Homemade Limoncello

Table 2 is cancelled.

Table 3
Kuchnia Polska by Chefs Jesse and Susan Anderson
First Course:  Pickle tray
Main Course:
Golambki (stuffed cabbage)
Pierogi (sauerkraut and cheese)
Kapusta (cabbage)
Boiled Potatoes w/Dill
Pickled Beets
Rye and/or Black Bread w/Butter
Dessert:  Babci's Nut Roll; Apple Cake

Table 4
Greek Cuisine (Vegetarian) by Chef Suzanne Kroll
First Course: Tzatziki (yogurt and cucumber salad) served with Country Bread
Greek Salad
Shot of Ouzo
Main Course
Moussaka (a savory eggplant casserole topped with a bechamel custard)
Lemon Infused Green Beans with Tomatoes, Onions and Potatoes
Dessert: Fruit Tart with white chocolate drizzle decorated
with Kourabiethes (Christmas Shortbread Cookies)

Table 5
Scandinavian Cuisine by Chef David Spanagel
(with advice and assistance from Sten and Liz Gustavson, Gene Johnson, Bob and Sue Shaw, and Becky Spanagel)
First Course:  Norwegian Fruit Soup (frugtsuppe)
Main Course
Danish Shrimp and Egg Open Sandwiches (smØrrebrØd)
Danish chilled caraway liqueur (aquavit)
Swedish Meatballs
Swedish Potato and Fish Casserole (Jannson's frestelse - courtesy of the Gustavsons)
Finnish Cardamom Coffee Bread (courtesy of Gene Johnson)
Finnish Rutabaga Casserole
Dessert:   Gingersnaps (pepparkakor), and mulled wine (glögg - courtesy of the Gustavsons)

Table 6
Harvest Blessings~~
New England Farm To Table by Chefs Linda Carney and Kate O’Dell
First Course: Smoked Lake Trout with apple spread and marinated vegetables
Roasted Butternut Squash and Apple Soup
Rose 32 Bakery Bread 
Salad: local greens with beets and goat cheese w/dressing
Main Course: En papillote Chicken or Portobello/ flavored with fresh herbs and julienne vegetables
Maple roasted Brussel Sprouts
Smokey whipped Rutabaga and Potatoes
Dessert: Maple Flan or Fruits and Cheeses  

Table 7
The French Twist by Chef Jay Lavelle
First Course:  Aigo Bouido (garlic soup)
Main Course:  Beef a la Bourguignonne  (beef stew with red wine, bacon, onions and mushrooms)
Gratin Savayard (scalloped potatoes with meat stock and Swiss cheese)
Choux de Bruxelles aux Marrons  (braised Brussels sprouts and chestnuts)Dessert: Tart aux Pommes avec Creme Glace Marscipone (apple tart with marscipone ice cream)