Saturday, September 23, 6:00 pm
Chefs Tami Grooney and Paco Rodriguez (who just spent 3 months in Vietnam, Cambodia and Thailand) will create the following delectables for up to 24 people. Depending on the weather, dinner will be served outside or in the Farmhouse.
Welcome Cocktail:
Shochu Cooler with Kaffir Lime and Palm Sugar Rim
Passed Hors d’oeuvres:
Local Shiitake Potstickers with Ponzu Sauce
Local Lobster Cakes with Miso Aioli
Kim Chee Cucumber Cups with Pulled Chicken
Shrimp and Calamari Ceviche Shooters with Mango
Family Style Entrées:
Last of the Season Tomato Gazpacho with Asian Aromatics
Singapore Noodles with Madras Curry, Peanuts and Sake Spiked Raisins
Local Whole Roasted Fish with Hot Scallion Oil and Sweet Soy Reduction
Narragansett Bay Sea Scallop Savory Crepe with Bean Sprouts
Charred Red Cabbage Slaw with Cilantro
Tangy Thai Style Spicy Kohlrabi Salad
Dessert:
Coconut Panna Cotta with Crispy Rice and Fruit Salsa
BYOB welcome. Registrations are now closed.