Utah Society for Environmental Education (USEE)
Fall 2011 Fundraising Benefit Party


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


Maple Pear Upside Down Cake
Pear Coulis

Pistachio and Local Cherry Semifreddo with Cinnamon “Caviar”