Last week, I showed you the appetizers that I helped put together for a dinner benefiting the Portland Fruit Tree Project. My husband, the chef for the event, didn’t just stop at creative snacks. He prepared a five-course dinner as well, one that was so delicious we converted a 10-year vegetarian into a carnivore for the evening. I’d call that a massive success!
Here’s what we served after the passed appetizers were done.
Course 1: Salad of roasted beets, plums, goat cheese, mung bean sprouts and crispy quinoa.
Course 2: Homemade tomato leaf strozzapreti with Connie’s tomatoes and fresh basil in a Parmesan brodo.
Course 3: Oregon Albacore tuna salad with potatoes, green beans, pea shoots and pickled elderberries.
Course 4: Handmade rabbit and truffle boudin blanc, braised rabbit, creamy carrot polenta and roasted purple cauliflower.
Course 5: Blueberry and peach hand pies with mulberry swirl ice cream
A happy ending to another delicious dinner! And all for a good cause too…