This past week was our Annual Garlic Dinner where we feature garlic in every form from the appetizers to a tasty tempting dessert and everything in between. Not only did we serve roasted garlic and minced garlic and mashed garlic there was also
black garlic! Have you heard of it? Black garlic is new to us, but guest chef Linda Gauvry of Tastebuds introduced us all to black garlic. It is a fermented garlic where tangy garlic undertones mix with a molasses-like richness to create a unique flavor mesh billed as 'culinary gold'.
Once our guests placed their orders for hot pots of tea, we began serving the meal. A plate of individual appetizers included Roasted garlic stuffed dates drizzled with pecan honey butter, Cucumber bites with whipped garlic feta dip, and Sun-dried tomato ricotta crostini.
Following the appetizers, we served a beautiful plate of Pumpkin roasted garlic soup with an herbed pesto swirl topped with an edible nasturtium and accompanied with am oversize buttery garlic Parmesan dinner roll.
The main entree consisted of Honey garlic chicken (a moist chicken breast topped with a honey garlic glaze) with chive and garlic infused hand mashed potatoes served alongside herb and garlic roasted rainbow carrots. The carrots added such a pretty complement of fall colors,
Dessert was a yummy Apple Spiced Cake topped with pecans and served with a Roasted Garlic and Honey Poached Black Garlic Sauce. Fresh figs harvested from the Rosemary House garden garnished the plate. A delicious ending to a very unique meal.
This past week was our Annual Garlic Dinner where we feature garlic in every form from the appetizers to a tasty tempting dessert and everything in between. Not only did we serve roasted garlic and minced garlic and mashed garlic there was also black garlic! Have you heard of it? Black garlic is new to us, but guest chef Linda Gauvry of Tastebuds introduced us all to black garlic. It is a fermented garlic where tangy garlic undertones mix with a molasses-like richness to create a unique flavor mesh billed as 'culinary gold'.
Once our guests placed their orders for hot pots of tea, we began serving the meal. A plate of individual appetizers included Roasted garlic stuffed dates drizzled with pecan honey butter, Cucumber bites with whipped garlic feta dip, and Sun-dried tomato ricotta crostini. 
Following the appetizers, we served a beautiful plate of Pumpkin roasted garlic soup with an herbed pesto swirl topped with an edible nasturtium and accompanied with am oversize buttery garlic Parmesan dinner roll.
The main entree consisted of Honey garlic chicken (a moist chicken breast topped with a honey garlic glaze) with chive and garlic infused hand mashed potatoes served alongside herb and garlic roasted rainbow carrots. The carrots added such a pretty complement of fall colors,
Dessert was a yummy Apple Spiced Cake topped with pecans and served with a Roasted Garlic and Honey Poached Black Garlic Sauce. Fresh figs harvested from the Rosemary House garden garnished the plate. A delicious ending to a very unique meal. 
Kudos to guest chef Linda Gauvry of TasteBuds Personal Chef Services for tonight's dinner presentation.
3 comments:
Hummmm!Everything looks delicious!Hugs!
Wow! Everything sounds and looks wonderful!
This meal each year just amazes me. How you put garlic in everything is wonderful. It sounds totally delicious!!!
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