Treat yourself to a very special evening! Alamance a la Carte is the culinary fundraiser of the Alamance County Arts Council. This effort pairs very talented volunteer chefs who provide and cook the food, with gracious hosts who open some of the most interesting and beautiful homes in Alamance County. A full gourmet dinner with multi-course wines and all the accoutrements are presented for your pleasure.
This year Alamance a la Carte will be held February 26th. Sign-up is February 9th.
The 2010 Menus are:
A Locally Grown Winter’s Eve Supper Serves 8
Seafood Gumbo with local andouille sausage, sea scallops, local cold smoked bacon, and the week’s catch of fish Mixed greens with herbed Dijon vinaigrette, roasted beets, and local Celebrity Dairy chevre
Local Cane Creek Farm Pork Belly with fried chickpea succotash
Local Braeburn Farms Beef Short Rib, braised in red wine and spices over sage brown butter parsnips with local
Edible Earthscapes flash-fried Japanese greens
Chocolate Soufflé Tart with Callebaut chocolate ganache, locally milled organic flour, and hormone free European style butter
MEDITERRANIAN PLEASURES Serves 8
APPETIZERS Tiropites [cheese filled filo triangles] Spanakopites [spinach filled filo rolls] Tarama [caviar dip]
SOUP Avgolemono [egg lemon soup]
SALAD Greek salad
MAIN COURSE Roasted leg of lamb Garlic roasted potatoes Greek style green beans Pita bread
DESSERT Assorted Greek pastries with Greek coffee
Mediterranean Fantasy Serves 10
Hot Antipasti hot Italian sausage with lemony artichokes prosciutto wrapped asparagus cheeses stuffed Italian peppers hot olives assorted fruits and vegetables
Early Spring Salad with seared tuna, almonds, hearts of palm and raspberries
Bouillabaisse featuring shell fish, seafood and a fragrant scented saffron broth With aioli and crusty bread
Arugula and Gruyere Stuffed Chicken Roulade with red pepper and sundried tomato sauce
Poached Pear Tart with vanilla ice cream and hot fudge sauce Lemon tarts with candied ginger chantilly
Taste of Spring Serves 8
APPETIZERS Chicken Pate Olives Assorted Cheeses Grilled Vegetables Rustic Bread
SOUP Mussels in White Wine Sauce
SALAD Tri Colore Salad with Fennel
MAIN COURSE Lamb Shanks with roasted tomatoes and toasted orzo
DESSERT Mixed Berry Zabaglione and Nutella Raviolis Coffee
American Women go French Serves 8
Croustades Aux Crevettes Ậ La Nantua Shrimp in white wine sauce served in toast cases
Twice Baked Spinach Soufflés with Gruyere
Fricassèe De Poulet Au Chorizo Et Aux Poivrons Fricassee of chicken with chorizo and peppers
Chanterelles, Pieds-De-Martons Et Roquette Au Parmesan Wild mushrooms, Parmesan and arugula
The Queen of Sheba: Reine de Saba A chocolate almond cake
New Orleans Favorites Serves 8
Hurricanes - the most famous drink in New Orleans
STARTERS Marinated Party Shrimp Alligator Sausage and Spicy Gold Sauce
SOUP Shrimp Bisque
MAIN COURSE Fried Oyster Maque Choux Red Beans & Rice with Andouille Sausage
DESSERT Bread Pudding with Whiskey Sauce Lagniappe (Cajun term meaning "a little something extra")
A take-home treat
Paris, Je T'Aime Serves 10
Shellfish Coquilles
Seasonal Salad with endive and arugula
Boeuf Bourguignon
Warm Soft Chocolate Cakes with crème anglaise
Contemporary Creole Serves 10
Shrimp & Grits gulf shrimp poached in a cajun barbeque butter served with housemade tasso ham and corn maqué choux grits. garnished with stuffed okra and crisp tasso ham.
Roasted Beets and Spiced Pecans served over a bed of greens with a ginger champagne vinaigrette and a cheddar mustard seed cracker. French Bread with whipped pecan butter.
Pan Seared Breast of Duck stuffed with duck and mushroom mousseline, Marchand de Vin Sauce and Small Dice Creole Tomatoes. served with a brabant sweet potato and andouille sausage hash and a sauté of local greens garnished with a duck confit and scallion fritter.
Susan’s Bananas Foster chocolate chip bread pudding with a warm chocolate ganache center, vanilla bean ice cream, banana brulee, classical bananas foster sauce, and a beignet. garnished with a chocolate Fleur de lis. Coffee with Chickory
A Twist on a Plimoth Plantation Dinner Serves 8
Traditional New England Colonial Cod Cakes with an herbed rémoulade sauce
Creamy Bay Scallop and Corn Chowder with cheddar fritters
Truffled Lobster Risotto
Grilled Herb Infused Poussin with cranberry chutney and brunoise of root vegetables
Sticky Spiked Double-Apple Cake with a brown sugar-brandy sauce
The Napa Valley Amazing Adventure: 10 Course Small Plates paired with Napa Sparkling Wines Serves 10
Hors D'ouevres Chicken Liver Mousse with garlic and onion jam
Gruyère cheese gougères Chardonnay/Viogner
Artichoke Risotto with lemon and pecorino
Pear and Duck Confit Salad with sherry vinaigrette and humboldt fog blue
Cream of Corn Soup with wild mushrooms Pinot Noir
Dukkah Crusted Lamb Chops with pomegranate molasses reduction
Lobster Three Ways: lobster broth lobster, avocado and grapefruit salad thai lobster roll Petit Syrah Syrah
Braised Beef Short Ribs with rosemary white bean puree with broccoli rabe and onion rings
Crab Stuffed Pork Tenderloin with shrimp sauce
Oregon Cherry Sorbet Zinfandel Chevre Truffles with pistachio stuffed dates
Chocolate Ginger Bread Pudding with caramel sea salt ice cream and cream anglaise
Coffees and Cordials
You Ain’t Seen Southern Yet Serves 8
Fresh Shucked Citrus Oyster Shooters
Pickled Shrimp
Cheese Straws
Lima Bean Soup with country ham crisps
Farm Fresh Salad with buttermilk-lime dressing
Southern Style Quail over crispy corn bread with pickled squash
Braised Short Ribs over roasted garlic and rosemary grits with black eye peas and collard relish.
Buttermilk Ice Cream Parfaits with sorghum syrup
Aventure De Fromage First Choice Beaux Art Ball Winner Selection (not open for reservations)
Crêpe au Roquefort
Salade avec Crottin de Chavignol
Grillé Porc Roulé avec Gruyère, Jambon Fumé, Herbes Soufflé au Comté
Haricots Verts avec Amandes
La Tarte au Fromage Blanc