A Dinner of Hope: Sunset on the Serengeti – a menu preview

It’s time of year again and tomorrow night is going to be the 2009 edition of A Dinner of Hope: Sunset on the Serengeti. An evening of culinary delights benefitting Creative Heartwork (http://www.creativeheartwork.org/). This organization is near & dear to my heart as I was chairman for 6 years before resigning at the beginning of this year. Creative Heartwork, Inc.® utilizes the power of the arts to heal children and increase their capacities for wellness and future independence.

As I have in prior years, let me give you a preview of the courses & chefs for the evening (I don’t have details on the cocktail hour other than the chef who is providing the Hors d’Oeuvres.

Cocktail Reception-All authentic African foods
7 passed HD’O
Charmain Sithappah, Bronx NY
The Seasoned Pot

First Course
Warm Sea Scallop with Corn and Acorn Squash Chutney
David Haviland Castle on the Hudson

Second Course
Veal Cheek Ravioli more description needed
Scott Cutaneo Restaurant Equus, Bernardsville

Third Course
Herb Crusted Baramundi, Stewed Tomato, Fava Beans and Preserved Myer Lemon
Robert Albers, The Pleasantdale Chateau

Fourth Course
Honey Laquered Sonoma Squab
Bacon Braised Cabbage-Mustard Spaetzel
John Halligan, The Park Steakhouse

Fifth Course
Braised Venison over sweet slab bacon with petite apples and Brussels sprouts
Richard Kennedy,The Terrace, Hilton at Short Hills

Dessert Buffet- Muslin tent with Amarula for coffee (an African liquer) and sumptuous chocolates

Balsamic Caramel : hanmade carmel with aged balsamic vinegar ina dark chocolate shell, sprinkled with Fleur de Sel
Banana Cinnamon : dark choclate ganache infused with Tung Hing cinnamon and banana puree
Cinnamon Clove : coffee in a dark chocolate ganache in cased in a colorful pyramid shape
Jacqueline : milk chocolate hearts containing green tea infused white chocolate ganache and flavors of lemongrass, caramel, coconut
Balsamic Dark Chocolate Ganache : infused with rosemary and flavored with 12 year old balsamic and organic honey
Olive Oil and Sea Salt Chocoalte : the signature chocolate of Donna and Company
Milk Chocoate Peanut Butter Ganache : flavored with ginger, coconut and African piripiri pepper
Chocolate Torte : flourless truffle cake with a mango filling
Chocolate and Cointreau Mousse : a mini chocolate cup with mousse

Diane Pinder, Master Chocolatier
Donna Toscana Chocolates and Lounge

Of course, all items are subject to change as you never know what may happen in a kitchen over the course of the evening and you don’t have to watch Iron Chef or Top Chef to know that things can happen. Expect a review of the evening’s offerings early next week.

There is also going to be a silent auction but don’t expect me to be bidding on any of that Yankees crap that might show up.

Quietly pondering the inclusion of squab yet again from Behind The Shades…..swampy abides

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