Culinary Arts Fellowship Group Enjoys Harvest Meal at The Madison Club

–submitted by Patty Struck; photos by Paul Hoffmann

Madison Club’s Chef Andrew Wilson gives a demonstration in preparing trout piperade for Rotarians and their guests.

Madison Club’s Chef Andrew Wilson gives a demonstration in preparing trout piperade for Rotarians and their guests.

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.

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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!

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(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!

One response to “Culinary Arts Fellowship Group Enjoys Harvest Meal at The Madison Club

  1. Valerie kazamias

    It was a wonderful evening with great food, fun and fellowship!

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