Here are the pictures from last Monday, at the fabulous Fundraiser Dinner. This was my last fundraiser event before my departure to Bawjiase next Tuesday!
About the chef: Matt Shepherd grew up in Northern California, where the freshness and availability of local produce instilled in him a passion for food. After attending culinary school he has opened restaurants in Palm Springs, Boulder, CO and San Francisco. After spending five years at Yoshi's in SF, Matt is now sous chef under Staffan Terje at Perbacco Ristorante. His diverse scope and years of experience allow him to craft exquisite meals that pull from a broad range of culinary traditions.
Thank you Elizabeth's Flowers!
Savory Corn Panna Cotta, Santa Barbara Uni, Ponzu, Purslane
Burrata, Pressed Stonefruit, Avocado Mousse, Chocolate Mint
Miso Brined Heritage Pork Loin, Smoked Rutabaga Puree, Baby Nantes Carrot, Roasted Pear Jus
Fresh Seasonal Fruit and Berries, Strauss Organic Yogurt, Orange Blossom Honey, Lavender
And that is me eating..
Thank you to everyone that came!
I had a fabulous time, and we raised funds for an amazing cause!
Thank you kitchen team! - Devin, Lisa and Katrina
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