Utah Society for Environmental Education (USEE)
Fall 2011 Fundraising Benefit Party
Savory
- Roasted Vegetable Ratatouille with Crumbled Feta and Rosemary Oil
Heirloom Tomatoes, Bell Peppers, Fennel, Heirloom Winter Squashes, Red Onion - Individual Bleu Cheese Quiche
Local Green Tomato Relish - Achiote-Braised Heritage Valley Farm Rabbit Ragout
Carrot and Potato Latkes, Radish Sprouts, Rabbit Reduction - Fennel-Cured Wild Alaskan King Salmon Gravlax
Armenian Cucumber, Real Wasabi-Dill Crème Fraiche
Sweet
- Maple Pear Upside Down Cake
Pear Coulis - Pistachio and Local Cherry Semifreddo with Cinnamon “Caviar”