Culinary Arts at The Edgewater

submitted by Kathy Blumreich; photos by Charles McLimans

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On Monday evening, March 11th, nearly 30 Rotarians and guests gathered in the Wine Room at The Edgewater for an event organized by the Culinary Arts Fellowship.  The Wine Room is an intimate venue on level 7 of The Edgewater right next door to Auggie’s Bar.  The room’s large windows allowed guests to enjoy the later sunset after “Springing forward” the day before.

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(Photo 1: Loretta Himmelsbach & Kathy Blumreich; Photo 2: Helen Sarakinos; Photo 3: Charles McLimans & Richard Merrion)

As the group gathered, we enjoyed a wonderfully presented assortment of local cheeses including jam, marcona almonds and house-made lavash. Following the social hour, the group enjoyed the 2nd course with a choice of Smoked Corn Chowder topped with fried shitake mushrooms or Organic Greens with lemon vinaigrette garnished with tomato and radish slices.

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From left: Paul & Sharon Hoffmann & Bob & Angie Garrison

The 3rd Course was a choice of Crispy Skin Chicken or Braised Beef Short Ribs both served with rosemary mashed red potatoes and roasted baby carrots. A delicious dessert of Blueberry Buckle served with vanilla bean ice cream completed the meal.

Thank you to Lynne Sexten for graciously organizing a very enjoyable evening. The Culinary Arts Fellowship group is planning several more events this year and hope others will join us.

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