We had a large group and I love that everyone starts talking right away. Conversation flows easily and effortlessly in the safe space we create; everyone shares resources, personal stories, and listens to each other and laughs together—so fantastic!
A special thank you to Chef Mike Gershkovich for adapting his already wonderful menu to be gluten-free, fish-free and nut-free for us [it was already dairy-free]!
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Last nights’ menu
Choice of one appetizer
• Carrot Ginger Bisque
• White Asparagus Salad with fennel and orange
• Portobello Mushroom and Arugula Salad: port wine reduction, red onions, enoki mushroom, Caesars-style mushroom dressing
Choice of one entrée
• Chipotle Spiced Bean Chili (vegetarian): black rice, avocado, crispy corn tortilla, cilantro
• Mushroom Scented Rice Noodles: Edamame, sprouts, roasted Butternut squash, exotic mushrooms, toasted pumpkin seeds
• Pan Roasted Herb Marinated Chicken Breast: chamomile and honey glazed root vegetables, parsnip puree, herb chicken au jus
• Black Angus Rib Eye Fillet: crushed red potatoes, red-wine onion relish, green beans, chives
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Most of us started with the carrot-ginger bisque that was deceptively creamy but no dairy, no soy: just deliciousness. Some of us started with the salad mushroom Arugula salad. For mains, I saw a lot of the luscious rib eye fillet. I had the white asparagus salad as my main. [After a long weekend in Bermuda eating lots of steak I needed a veggie dinner.]
Below are some pictures of the appetizers and the table whilst we ate and talked. I should have taken more, I always forget, between the eating and laughing and sharing who has time for photos!
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Soup and salad apps:
The group with our entrées!
The Kosher goody bag!
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Everyone was oohing and aahing over the food it was just that good and we are all looking forward to the next KOSHER WFD!
