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March is Women's History Month and it began with the wildly successful Women in Culinary Scholarship fundraiser at which $2500 was raised to support women in the CVTC culinary program. Women's History Month will end with five women chefs throwing down a five-course meal + intermezzo in the Forage kitchen. Cost of this dinner is $55 (includes fees and tax) Cash bar available throught the evening serving wine and beer.

Chef Layne: Amuse bouche: house made pasta colored with spirulina, topped with mint lemon sauce and garnished with micro greens
Chef Stacy: Caramelized brussels sprouts on corn pancake with Manchego cheese
Chef Michelle: Roasted garlic and parsnip potato soup topped with herb oven roasted mushrooms, crispy leeks and chevre creama
Intermezzo: Pear, reisling and ginger sorbet
Chef Amy: Lamb with wheatberry risotto
Chef Leigh: Pavlova with roasted strawberries and lemon curd

https://www.facebook.com/events/317784005752815/

Date

Mar 28 2019 - 6:30pm to 9:00pm
Forage EC
randomness