September 14-16, 2012

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Friday, September 14

Evening Reception
Blowing Rock Art & History Museum (BRAHM)

Cold Selections

~ Napa cabbage, corn and pecan bacon slaw
~ Baby spinach, smoked shrimp, Caesar salad
~ Field tomato, pecan and blueberry salad

Hot Selections

~ Twice-baked sweet potatoes with peanut maple brittle
~ Baked macaroni and smoked cheddar cheese

Entrees

~ Carving of slow-roasted brown sugar, mustard and black pepper beef brisket
~ Pulled chicken thighs with an onion, cranberry and barbecue sauce

Dessert

~ Apple and white chocolate cobbler
~ Almond cake with marinated strawberries and whipped cream

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Saturday, September 15
Gala Dinner with Entertainment
Evergreen Room, Chetola

Soup

~ Carolina crab bisque

Salad

~ High Country arugula and baby spinach on roasted spaghetti squash,
with a sweet red pepper, tomato and walnut salsa

Entrees – choice of

~ Grilled strip loin filet of beef in a horseradish, onion and dark chocolate crust port wine sauce.
Served with buttermilk mashed Yukon gold potatoes

~ Stuffed shrimp with cornbread, lobster and green onions in a tomato brandy cream sauce, served with
cheddar cheese grits and fried onions

~ Southern Comfort breast of chicken stuffed with spinach and Andouille sausage, wrapped in apple-cured
bacon and served atop wilted Swiss chard with a blueberry cheese sauce

~ Vegetarian - Eggplant Parmesan, Swiss chard with white beans, and roasted red pepper half filled with tempeh
and roasted garlic

Dessert

~ Lemon cream torte in an almond crust with fresh raspberries and pecan tuille cookie