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Chef Demonstration Buffet-Style Luncheon

Chef Demonstration Buffet-Style Luncheon

Salad

Hearts of romaine lettuce with panko crusted oysters in a Crystal hot sauce glaze,

with buttermilk-bleu cheese dressing

Entrée

Braised beef short ribs arranged with horseradish whipped potatoes

topped with crispy parsnips

Sweet corn and pepper cornbread squares

Slow-cooked southern greens and tasso with pickled onions

Dessert

Tropical-fruit upside down cake with Myers’s rum crème Anglaise

Iced Tea

Community Dark Roast Coffee

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