We got off to a late start this year due to scheduling problems in January. It won’t get any better either. The next event is in late April, followed every two weeks by the rest of them. Like before, we had intended to take pictures of the courses and we did take a picture of the soup. But we got so wrapped up in the final preparations and serving that we forgot to take the pictures. Anyway, I did get a scan of the menu.
The Coho was a good choice. It has been spectacular this year! And, of course, what is not to like about hazelnuts!
The crowd had two favorites. The first was the mushroom soup which had a deep rich flavor from so many types. Itwas topped with the hazelnut gremolata was a mixture of hazelnuts, orange zest, garlic, parsley and olive oil – also yummy. The other favorite was the dessert which was light and creamy.
With the fine selection of wines, I’ll bet that dessert tasted FINE! A wonderful repast.
The mushroom soup caught my attention right away. After your more detailed explanation it sounds even better.