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)
Kielbasa
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)

Reserve Your Seat At the Table Now