Judul : TasteBuds Luncheon
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TasteBuds Luncheon
Our seasonal luncheon hosted by Linda Gauvry of TasteBuds Personal Chef Service was held last week. Fresh tasty summer delights were the theme for the menu. Prior to serving lunch, the guests were served individual pots of tea of their choice. The appetizer began with a bowl of Watermelon, Cucumber, Feta cheese and garden mint. That was served alongside two slices of moist and flavorful lemon zucchini bread. 
As usual, there were two entrees offered. You could select between:Tortellini Pasta Salad (cheese tortellini tossed with tomatoes, spinach, fresh corn, and basil in a herb vinaigrette) served with Cornbread Roll and honey butter.
or, if you preferred,
or, if you preferred,
Honey Mustard Chicken Salad (tender chicken breast strips on a bed of mixed greens with bacon, tomatoes, basil, fresh corn, and honey mustard dressing) served with Cornbread Roll and honey butter.
Dessert featured a generous portion of homemade Raspberry Chocolate Cake (moist chocolate cake with a raspberry filling and cream cheese frosting, topped with fresh berries). Yum!
We hope you find the opportunity to join us for one of TasteBuds Luncheons. The next luncheon is scheduled for Saturday, August 26th at 1:00. Be sure to contact Susanna to make your reservations! The menu is equally delicious! Here's a sneak peek!
We hope you find the opportunity to join us for one of TasteBuds Luncheons. The next luncheon is scheduled for Saturday, August 26th at 1:00. Be sure to contact Susanna to make your reservations! The menu is equally delicious! Here's a sneak peek!
Appetizer:
Balsamic Blueberry Salad - mixed greens with blueberries, herbs, and toasted pecans tossed with a balsamic dressing
Glazed Peach Bread
Choice of Entree:
Chicken Pesto Sandwich - tender chicken breast in a creamy pesto dressing on a crusty roll with mozzarella cheese, served with a fresh corn and tomato salad
Mediterranean Couscous Salad - couscous with chickpeas, cucumber, sweet peppers, and kalamata olives in a herb vinaigrette, served with a fresh corn and tomato salad
Dessert:
Vanilla Cupcakes with Berry Buttercream Frosting
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