FRENCH WEDDING RECEPTION
Bienvenue à MESA....... a beautiful night to remember as we celebrated a couples wedding reception. French theme menu performed by Chef Elisabeth Martino included:
1st Course: Appetizer - Heirloom Ratatouille with Seared Scallops
2nd Course: Pallet Cleanser Cucumber, lime, and Basil Sorbet
3rd Course: Entrée - Coq a Vin Blanc with White Truffle Rutabaga Whipped Mashed Potatoes
4th Course: Salade Lyonnaise — bitter greens tossed with bacon lardons and warm pan-vinaigrette bacon lardons, poached egg
5th Course: Cheese Plate: Variety of French Cheeses with Fresh Fruit and Berries
Bite size French Desserts sampling — Profiteroles, Cream Brûlée, Fruit and Champagne Terrine, Chocolate Mousse
This private dinner was enjoyed with a complimentary glass of French Champagne, Nicolas Feuillatte.
Chef Elizabeth Martino is a Sullivan University Graduate in the Culinary and Pastry Arts. She worked at Porcini's for 7 years before becoming an Executive Chef at Adrienne & Co. downtown New Albany location. She explained the process as she cooked and made her guests laugh. Her ability to multitask in the kitchen really shinned as she cooked with 6 burners, 4 ovens and fed 14 guests a 5 course meal. Dinner was complimented with warm French breads, bubbly French Champagne & delicious desserts.