Silverlake Conservatory of Music

This weekend we catered a special fundraiser for The Silverlake Conservatory of Music. The menu was vegetarian, but Matt still made it delicious for the carnivores. Just thought I’d share the menu because the next day, I am still thinking about it and wishing I had a doggie bag.

Wild Mushroom Ragu and Crispy Polenta Cake with Rocket Arugula

Cumin Carrot Agnolotti with Roasted Cauliflower and Maple Sage Brown Butter

Heirloom Tomato Gazpacho Shot with Charred Burrata and Basil and Black Olive

Twice Baked Purple Potatoes with Sweet Corn Infused Creme Fraiche

Organic Baby Mixed Greens and Frisee with Sweet Corn, Cherry Tomatoes, Haricot Verts, Pickeled Fennel and Peppers in Sherry Vinegar and Taggesche Olive Oil

Yukon Gold Potatoes in Chianti Vinegar with Scallions and Fleur de Sel

Grilled Endive with Shaved Fennel, Feta, and Tomato Marjorham Vinaigrette

Charred Baby Leeks with Hazelnut Romesco and Peppadew Peppers

Fried Japonese Eggplant and Sweet Potatoes with Sea Salt and Chestnut Honey

Confit Baby Artichoke Lasagna “Cupcake” with Preserved Lemon, Sage, and Parmesean

Pan Seared Black Garbanzo Bean and Sprout Piadina with Spiced Yogurt and Caramelized Squash Puree

Grilled Wild Swordfish with Lemon and Fennel Frawns, Sweet and Sour Cipolinni Onions and Salsa Verde

Stone Fruit Parfait with Marscarpone Cream, White Chocolate Toasts, Raspberry Merlot Sauce and Shaved Pistachios

Coffee by the Intelligensia Crew:

Guests enjoying Josh Groban singing Ave Maria.

It was a lovely evening.