Wednesday, September 23, 2020 6:30-8:00 PM via Zoom
There’s still plenty of time in early fall to enjoy meals al fresco. In September weather can be warm and hot or cool and crisp. Betty Rosbottom has chosen a menu that works well for either occasion.
Carrot Soup with Cumin and Lime Served chilled or warm
Carrots are turned into a creamy, smooth, pale orange-hued mélange with slightly spicy accents, and accents of cumin, lime, and cilantro.
Paella Salad with Skewers of Grilled Shrimp and Lobster Tails
A glorious golden saffron rice salad studded with julienned red bell peppers, peas, kalamata, and diced chorizo is tossed in red wine vinaigrette, and topped with grilled shrimp and lobster tails.
Dark Chocolate Pistachio Brownies
Extra rich dark chocolate brownies are scented with orange and topped with a swirl of ganache and crushed pistachios