NSC "Think Spring"

The Nottingham Super Club gathered on March 15h 2008 hoping to bring some warm Mojo to this winter that will never end. I put together a solid nod to spring with my trusty Sous Chef/Photographer Lisa, Fred paired some amazing wines, Kim dressed a sweet table, Christine printed some beautiful menu's, Matthew rocked the turntables and MaryLou made us all laugh. Thanks to Heidi and Kelly for joining us for a great night of food, wine and conversation.

Sweet and Sour Roasted Beet Bisque

Thyme, creme fraiche and crostini.

Spring greens with cherry vinaigrette
Pecan crusted VBC Bijou cheese and Chicken Confit.

Dill roasted organic salmon
Spring pea cous cous, lemon buerre blanc and pea tendrils.

Pistacio crusted spring lamb
Green olive jam, butter beans with pepper relish and asparagus.

Triple Chocolate Mousse Torte
Crystallized pansy and four berry compote.