Guild Dinner for the Cambridge Arts Centre
Last night at the beautiful home of Sue Sturdy and Bob Parks, Elizabeth Baird (author, food writer and extraordinary friend) and I were personal chefs for a six-course dinner we donated to a fundraising auction for the Cambridge Arts Centre Guild. The Chair of the Guild, Sharon Boyd, helped us serve and wash up. Most of the recipes for the dinner came either The Complete Canadian Living Baking Book, edited by Elizabeth when she was the magazine’s executive food director or from my most recent book A Taste of Canada. Judging from all the empty plates, we felt the guests enjoyed our menu which started with Mushroom Crescents and Wild Rice Pancakes with Sour Cream and Whitefish Caviar in the living room. The sitdown starter was Roasted Sweet Potato Soup with Cardamom Cream followed by the main course of Beef Tenderloin with Wine Sauce, Do Ahead Scalloped Potatoes with Gruyere Crust and Roasted Asparagus. Oatcakes and Honeyed Figs accompanied the selection of Canadian cheeses. Dessert of creamy Panna Cotta with Rhubarb and Strawberries had crisp Maple Lace Cookies along side. Dark Chocolate-Ginger Truffle Squares were the happy accompaniment to coffee.
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