Join Chef Evan Hennessey as he introduces hospitality management students at UNH to molecular gastronomy with their next series of Gourmet Dinners this Friday, March 4th and Saturday, March 5th. With an emphasis on using locally sourced food, the menu for “Savor the Elements: Inspirations from Earth, Water, Wind & Fire” promises a memorable evening of gastronomical delights and surprises:
Inspirations from Earth, Water, Wind, & Fire
Hors d’oeuvres
Earth
Porcini Tartlet — Spinach & Parmesan
Wind
Cool Pea Shooter — Fresh Mint Foam
Water
Blue Point Oysters — White Wine Mignonette
Fire
Chipotle Chèvre — Pepper Dust
Appetizer
Water
Beef Consommé — Black Radish & Hijiki
Entrée
Fire
Spicy Shrimp — Sweet Onions & Scallions
Intermezzo
Water
Rosewater Sorbetto — Blood Orange & Rose
Main Entrée
Earth, Water, Fire
Moroccan Lamb — Turmeric, Coriander, Saffron
Potato Pancake — Heirloom Potatoes, Chives
Rapini — Garlic, Australian Sea Salt
Port Wine Sauce
Salad
Earth
Thirteen Greens — Feta, Pine Nuts, Pickled Peppers
Dessert
Wind
Raspberry Filled Phyllo — Marshmallow & Lemon Curd
“Savor the Elements: Inspirations from Earth, Water, Wind & Fire” will be held on Friday, March 4th and Saturday, March 5th at Stillings Hall, 20 Ballard Drive, Durham, NH, beginning with wine and hors d’oeuvres at 6 o’clock with dinner to follow. Tickets are $60 per person and may be purchased online: http://wsbe.unh.edu/gourmetdinner
From Seacoastonline.com, a recent article by Rachel Forrest on Chef Evan Hennessey and the upcoming dinner: Inspirations from Earth, Water, Wind at Gourmet Dinner