Menu: Created and Executed by NGI Alumni Brian Olin and Jeffrey Mason
Watermelon and Pickled Radish Salad with Pistachios and Chili Oil
Arugula and Fines Herbes Salad
Summer Succotash with Mushrooms
Lemon Olive Oil Cake with Grilled Peaches and
Blueberries in Lavender Syrup
10% of proceeds from tonight's Friday Night Dinner will go Wholesome Wave, whose mission is to enable people in underserved urban and rural communities to make healthier food choices by increasing affordability and access to fresh, locally grown foods in ways that improve health, generate revenue for small and mid-sized farms, and bolster local and regional economies.
Menu: Developed and executed by students of CTP 240
Portabella with Pine Nut Ricotta
Cherry Tomato-Basil Salad with Mixed Greens & White Balsamic Vinaigrette
Three-grain Risotto & Tempeh Sausage
Butternut Squash, Pearl Onions & Broccolini with Parsley Pistou
Raspberry Coulis & Ginger Crisps
10% of proceeds from tonight's Friday Night Dinner will go charity.