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The Chefs, the Restaurant and the Menu
The Fundraiser held on November 14, 2005
146 Main Street, Stanardsville, Virginia 22973
Directions
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| Reservations Only
Jacket and tie requested
(434) 985-6345
alan@thelafayette.com
http://www.thelafayette.com
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| The Menu: |
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Breads: Yukon Sourdough and Wheat baguettes for the appetizer courses. Angel biscuits for the gumbo, and pecan bread for the cheese flight.
 Chef Ruth Lantz, Executive Sous Chef, Cress Country Club in Shepherdstown, West Virginia.
| Pre-Seat: Smoked Salmon
Chef Bob Ballantyne, Chef de Cuisine, The Cowboy and the Rose, Grand Junction, Colorado
| Passed Hors D'oeuvre: Seared venison loin with spicy mustard and peach chutney. Crab Croquette with sweet chile mayonnaise. Smoked trout rillette with apple allumette.
Chef Michael Polcyn, Chef de Cuisine, Ladue Racquet Club, St. Louis, Missouri
| Amuse: Boar and butternut sausage with apple butter.
Chef Michael
Polcyn, Chef de Cuisine, Ladue Racquet Club, St. Louis, Missouri
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Soup: Sassafras dusted shrimp on buttermilk gumbo with with candied bacon.
Chef Brenda Palmer, Chef/Owner, Catering Services, Huntingdon Co., Pennsylvania
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Entrée:Pan roasted black sea bass with skillet potatoes and Autumn Hill Virginia cabernet franc sauce.
Chef Gian Stagnaro, Director of Culinary Services, Kildonan School, Amenia, New York
| Salad: Roasted Virginia beet salad. A bed of chicory, beet greens, watercress and leaf lettuce topped with a julienne of roasted red and gold beets, dressed with an olive oil, pickled beet juice, grain mustard and honey vinaigrette.
Chef Gil Zentgraf, Baltimore, Maryland
Chef Lorraine Morrison, Toronto, Ontario, Canada
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Stew: Gullah oyster stew with Charleston creamy grits
Chef David McGuffin, Executive Chef
| Main Course: Grilled pheasant breast served with a venison sausage in a sour cherry and port reduction on a black-eyed pea and risotto cake. Garnished with a corn fritter and sweet potato hay stack.
Chef Michael Elsner, Executive Chef, Radisson. Winston-Salem, North Carolina
| Cheese Course: Selected artisanal cheese selections
Chef Jason Current, Executive Chef, The Lafayette Inn, Stanardsville, Virginia
Chef Tony Hughes, Sous Chef, The Lafayette Inn, Stanardsville, Virginia
| Dessert: Sweet potato pie "Napoleon" with Saigon cinnamon ice cream
Chef Jennifer Gordon, Group Development Chef, Barrets Corp., Lancashire, England
| Sommelier
Chef June Jacobs, CCP - Executive Chef, Feastivals, Inc, New York City, New York
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Hosted By:
Alan & Kaye Pyles, Innkeeper/Owners
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