08/11/2023
Donna Forsythe, our Fearless leader of Celebrant Academy and our Celebrant Retreat, hired personal chef, Lee Beale to create a delightful culinary experience for our final evening together. As someone who knows more than a little something about catering and personal chefs through my previous line of work, I was utterly delighted and impressed by not only the beautiful presentations, but the incredibly delectable courses we were served.
First course: freshly foraged chanterelles sauteed in garlic & butter on top of homemade crostinis๐คค, served with a side salad of local greens & veggies
2nd course: caramelized onion soup ๐คค
Main Course: seared sea bass with carrots, green beans, and potato dauphinois over a green pea sauce ๐คค
Dessert: A treacle-ginger cake (similar to a sticky pudding) with caramel sauce
*homemade Tablets followed