Monday, August 23, 2010
The Harriot's really upped the cocktail game, which was heretofore, hmmm..... a bit lackluster, shall we say? It was an awesome Pomegranate Caipirinha.
Then it was time to take a seat a the beautiful table...
Kane's went with a delicious light and summer-y Cajun Dusted Scallop with Summer Zucchini Topped with Saffron Corn Sauce for the amuse bouche.
The sauce alone would make a stupendous late summer soup.
Kelcy & Darrel dishes came next, starting with a decadent Mac & Cheese with Lobster and Truffle Oil!! Tip: when making any mac & cheese use shell pasta - the cheese gets stuck in them, mmmmmm...
They were able to successfully follow that course up with a cool yummy summer tomato gezpatio soup. Such a great color:
Mrs. Harriot manned the grill to provide us with an amazing Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin with Pomegranate Vinaigrette.
The figg-y, blue cheese, bacon-y goodness was paired with a delightful side of fresh greens and Lima beans. Oh yeah, there was some rice too:) You can't save 'em all Hasselhoff...
And then there was cheese....
Local, delicious cheese from Cowgirl Creamery.
But wait.... there's more!
Finally, we ended the long delicious evening with a light, creamy, Blackberry, Lemon, and Gingersnap Cheesecake Pudding.
But on to what you really want to know... and the next WCC is:
See you in October!
Posted by Supper Club of Cranberry at 10:04 PM