Friday, January 08, 2010

A Terrific Dining Services Team Serves an Outstanding Special Event

Even though it is passed, I thought you might enjoy seeing some of the photos I took on New Year's Eve here in Nathaniel's at the Hawthorne Hotel. Included in this photo essay are photos of the room all set up and awaiting our guests, photos of the team reviewing the night's menu with the chef, and photos of some of the courses, along with the entire menu.

We do a similar kind of special event for Valentine's, so if you have your mouth watering when you see this, and want to know when you can experience something like this next, be sure to plan to come for that special event.

I hope to see you here.

The two photos above show our Dining Services team reviewing all the special menu items with our Executive Sous Chef, Ken O'Keefe.

The photo above shows the whole team that it took to put on this special evening. The back row to front, and left to right , you will see: Penny Petronzio, Dining Services Manager; Angie; David; Mark Hardin, Food & Beverage Supervisor; Judy; Kledio; Ken O'Keefe, Executive Sous Chef; Ceni; Ian Delph, Offsite Catering Chef; and then seated in the front, left to right are: Debbie; Lori; Rebecca Cope, Food & Beverage Supervisor; and Claire Kalleis, Director of Food & Beverage and Assistant General Manager.

Tuna Firecrackers
Rare tuna in crispy filo wrap, with cilantro pesto, and tomato salad

Foie Gras Terrine
Sauternes reduction, grilled pears

Baby Iceberg
bacon, vine-ripened tomatoes, creamy Gorgonzola dressing

American Red Snapper
Chardonnay-chestnut butter sauce, braised endive, and purple potato purée

Here is the rest of the menu:


Duxbury Oysters on the Half Shell, Champagne vinegar mignonette

Golden Beet Soup
goat cheese crouton, chive oil

Second Course

Classic Caesar Salad
Parmesan cheese, garlic croutons and white anchovies or apple-smoked bacon

Chilled Calamari Salad
crispy shiitake mushrooms, almonds, fresh Mandarin oranges,
baby arugula with yuzu-coriander vinaigrette

Baby Greens Salad
Granny Smith apples, candied walnuts, white balsamic vinaigrette


Grilled Lamb Loin
minted lamb jus, herb- and feta-stuffed sweet peppers, and braised barley

Roasted Squab
blackberry-pinot jus, winter blend rice, and sweet dumpling squash

Heirloom Bean Cassoulet
oyster mushrooms and root vegetables

Chocolate Marquis
vanilla Anglaise

Trio of Sorbets

Pan-Roasted Beef Tenderloin
Syrah wine sauce, fingerling potato-bacon hash, sautéed Swiss chard

Walnut-Pear Galette, vanilla bean ice cream

Crème Brulée Ice Cream Torte, Raspberry Coulis

No comments:

Post a Comment