–submitted by Patty Struck; photos by Paul Hoffmann
A group of 25 Rotarians and guests gathered at The Madison Club for a Rotary Club Harvest Menu dinner organized by the Culinary Arts Fellowship Group on Monday, November 3.
Following some time for socializing, we enjoyed a cooking demo by Chef Andrew Wilson in the Madison Club kitchen. Chef Wilson demonstrated his knife-wielding skills in the preparation of the fish course, trout piperade.
The evening concluded with a four-course meal – with appropriate wine pairings – featuring sunchoke soup, trout piperade, gnocchi with beef, and brown butter cake with poached pear slices. Delicious!
(Photo 1: Cindy Durham & Cathy Durham; Photo 2: Martha & Chuck Casey; Photo 3: Valerie & Andreas Kazamias)
To wrap up the evening, we toasted Valerie Kazamias for planning this delightful event!