The event was for 200 invited guest & the asparagus was properly placed /img/vbsmilies/smilies/smile.gif
It was a dedication to our new Horace Duttan Taft dining area of the campus.
http://search.intelius.com/Horace-Dutton-Taft brother of our president William Taft.
The menu started with a lobster bisque which was poured table side, we first garnished the soup terrine's with roasted corn, red pepper brunoise, andoullie sausage and a mini cheddar biscuit.Placed on the guest charger and soup poured from silver pitchers.
The second course was a Napoleon of red and yellow beets, topped with a warm goat cheese fritter, micro arugula, chive oil and fleur de sel.
Entrée choices where roast Colorado rack of
lamb with a pistachio, mint, garlic, chive crust, Stilton flavored polenta, truffle scented fava beans and a cippolini/red wine glaze de viande
Pan seared Atlantic halibut over a Yukon potato/ramp puree, with pencil asparagus, chanterelle butter and baby sorrel oil
Grilled eggplant stuffed house made mascarpone & ricotta cheeses, caramelized fennel, garlic scape's, shallots, pine nuts. oven roasted red tomato coulis & celery micro greens.
Smores of floureless chocolate torte, charred marshmallow, graham cracker ice cream.
The room did look beautiful and I had a blast with this dedication