Alamance Arts NON-PROFIT ORGANIZATION 213 South Main Street U.S.POSTAGE PAID Graham, NC 27253 PERMIT NO. 15 GRAHAM. NC Alamance àLaCarte 2020

Catalonia Cuisine Alamance à La Carte 2020

Treat yourself to a special evening with Alamance à la Carte! This event on CHARCUTERIE BOARD Friday, March 27, pairs talented volunteer chefs who provide and XI Serrano Ham, Manchego Cheese, Honey, prepare food with gracious hosts in some of the most beautiful and interesting homes in Alamance County. Each gourmet menu lists the Marcona Almonds, Pickled Mustard Seed number of guests served, and will be accompanied with wines especially selected to complement each dinner. We invite you to peruse these menus and select the dinner that you find the most intriguing. AMUSE BOUCHE King Crab, Beurre Noisette and Caviar The cost of the evening’s festivities is $85. All proceeds benefit Alamance Arts. Our guests will be welcomed on March 27 at 6:30 p.m. with a reception at the Captain White House, when they will learn the name of their chef and their host! Dinner will be served beginning at 7:30 p.m. in APPETIZER the host home. Beef Barbacoa, Pickled Peppers and Goat Cheese Espuma

Beginning Thursday, March 5 at 9 a.m., reservations will be accepted for entire tables and must be made in person at Alamance Arts in the SOUP Captain White House, 213 S Main Street, Graham. A drawing will be held at that time to determine the order in which reservations are made. No Cauliflower, Truffle, Chives need to arrive early, the luck of the draw will determine the order! Those arriving after the 9 a.m. drawing will be served on a first-come basis. Be sure to have alternate menu selections for your group, should your first SEAFOOD COURSE choice be taken! Groups can choose tables of 4, 6, 8, 10 or 12. Octopus, Chick Peas and Chorizo On Monday, March 9, remaining menu selections will be available for individuals, couples and smaller groups. Seating is limited, so get your group together and make your reservations on opening day, March 5! SALAD Reservations must be accompanied with cash, check or credit card for the Arugula, Fennel, Pear, Lemon, Pine Nuts, Olive oil and Grilled Cracker full amount.

Please call Alamance Arts at 336-226-4495 with questions. MAIN COURSE Hanger Steak, Sweet Potato, Brussels Sprouts

DESSERT Breton Shortbread, Raspberry and White Chocolate

Dinner for 12 Havana Flavor Chefs

APPETIZER IX Celia Sims is a lifelong resident of Alamance County, raised in a loving Frijoles Negro with Mini Cuban Sandwiches Greek family of wonderful cooks. Learning from her mother and grandmothers the recipes of her heritage, she enjoys cooking for family and SALAD friends. In her spare time, she loves to travel and will soon be living life on Ensalada de Espannogos al Limon the road in an RV with her husband. Cooking and baking are passions for her, and she loves the opportunity to share her heritage with others. Celia’s MAIN COURSE sister-in-law Sheila Touloupas has embraced the passion of her family’s Relleno de Carne Greek background. She is married to Zack, the owner of Zack’s Hot Dogs, Camarones Criolla over Yellow Rice & Peas and shares her love of cooking with others.

DESSERT Arts Board President Mary Faucette and her friend and business partner, Susan Hearn, have paired up. Mary watched her aunts prepare for her Flan Al Chantilly family’s annual 4th of July Pig Pickin’, which hosted over 500 guests at its Churros with Rum Chocolate Sauce peak. She took classes with her father at A Southern Season. and she has bonded with house chef Willard Doxey over a love of food, especially bis- Dinner for Eight cuit making. Susan Hearn has over 30 years of experience as a nurse, ad- ministrator, consultant, and fitness enthusiast. Following her passion for health, wellness, and the love of food, she attended Alamance Community College’s Culinary School and graduated in 2010. While there, she excelled A Dinner with Friends in competitions, winning several American Culinary Federation medals. She also began teaching classes at A Southern Season in Chapel Hill, and

launched her own food company, Satisfy Your Soul. Today she consults X APPETIZER with health care companies all over the country but never leaves her pas- Warm Date with Blue Cheese and Prosciutto Cheese Wafers sion for food. Susan is one of the owners of Om Shanti.

SOUP Brian Bailey has been a culinary instructor at Alamance Community Col- Zucchini Vichyssoise lege for 18 years and the department head for the past 10 years. He has worked as a Sous Chef, Chef de Cuisine and Banquet Chef at Prestonwood MAIN COURSE Country Club in Cary and a Chef Tournant at the RBC Center in Raleigh. Chicken with Figs, Herbed New Potatoes and Haricots Verte He has been coaching and mentoring student competition teams at ACC with Hazelnuts and Dill for several years. His 2016 and 2018 competition teams went to the Na- tional Hot Food Cooking Competition. Brian created ECIP, European DESSERT Culinary Immersion Program, in 2015 for graduating students to learn about food, wine and culture in France, Spain and Italy. This initiative has Warm Chocolate Cakes with Crème Anglaise been life changing for many students, while creating an unprecedented op- portunity for global education. Dinner for Eight Trevor Slosek is a lead line cook at the Forbes-rated Washington Duke Inn & Country Club. He is a graduate of Alamance Community College, where he competed in seven American Culinary Competitions. His dream is to share his vision of food while continuously learning so that he may one day teach others what he has learned as a culinary professor. VIII He leads a team of culinarians, mentors and chefs at Alamance à la Carte. The Hollywood Regent Chef Ray Card, originally from New England, began his culinary jour- ney in 2002. Over the next two decades, it would bring him across the STARTERS country as he immersed himself in the flavors of local and multicultural Pink Peppercorn Pomegranate Martinis influences. He has previously led teams for Darden, Hillstone Restaurant Caviar Deviled Eggs Group, and Bon Appetite at the LinkedIn headquarters in San Francisco, as well as local North Carolinian James Beard-nominated restaurateur Iced Oysters with Bitter Lemon Vinaigrette Giorgios Bakatsias, Donovan’s Dish Catering, and the Eurest Cafe at MetLife in Cary. DRESSED UP BOWTIES Amaris Holmes is an Alamance Community College culinary graduate Farfalle Pasta with Scallops, Scallions, Black Olives, born and raised in Graham, and currently works as a pastry assistant at the Washington Duke Inn & Golf Club. She has been working on start- Oranges, and Mint ing her own business in Alamance County, Blondie Bakes, from her certi- fied home kitchen, since March of 2019. She hopes to one day expand her business to a brick and mortar storefront in Graham. TORN ESCAROLE SALAD Pancetta Crumbles, Spicy Croutons, Chapel Hill native Elisabeth Peel grew up in a culinary household but didn’t begin baking herself until college. After graduating with a history and Apple Butter Dressing degree, she traveled to New Orleans to explore her newfound passion in the pastry kitchens there. She later returned to the Triangle area and worked for several years in restaurant management before returning to THE KOBE school at Wake Tech Community College, where she is currently enrolled Coffee Rubbed Kobe Fillet of Beef Roasted Domino in the Baking and Pastry Arts program. She splits her time between Potatoes, and Charred Asparagus school and working as a baker for UNC event catering. Bryan Kelley grew up in a small town in Massachusetts before moving to Miami, where he fell in love with the hospitality industry while work- RED VELVET WAFFLES ing at top restaurants and hotels such as the Fontainebleau Hotel and With Biscotti Berry Crumble and Fisher Island. Bryan later moved to Raleigh to work as a general manager Vanilla Almond Dollops of the Washington Duke Inn & Golf Club, before stepping back to his current position as a server. Bryan dreams of opening his own wine bar and grill on the water in Southern California. Split Seating- Dinner for Six, Dinner for Six Scott Keener has worked as an estate manager, private chef and caterer for many years. Influenced from travel, family and friends, his favorite thing is to give a great party. Scott recently moved to Fountain Place with his partner, Marshall and dog, Tango. Both of them inspire him daily. Lynn Dastugue began working for her family business in Williamstown, West Virginia in 1980. She opened Da Vinci’s Table in Burlington in A Welcome to Early Spring 2010 and continues to preside as its owner. Although Italian cuisine is her first love, Lynn has introduced many other flavor profiles of world VII cuisines into her daily restaurant specials, with Caribbean and Mediterra- AMUSE BOUCHE nean influences alongside southern style dishes. She will be collaborating with Chef Othman Rashed. He gained his passion for food from his FIRST COURSE mother. His greatest joy lies in preparing and sharing authentic meals with his family and friends, and he loves the opportunity to provide the Maine Lobster Tail, Molasses Glazed Carrots, Sugar Snap Peas, tastes of his homeland culture. Citrus Sabayon, and Vandouvan Kashi Marg Cobb was born in Canada and began her cooking career at age eight. By age 16, she was cooking for large groups. In 1965, she moved to Chicago and began her catering career. Marg’s catering services are SECOND COURSE well known throughout the Triad. She especially enjoys international cui- Asparagus Soup, Black Pepper, Goat Cheese, Lemon Oil, Crisp sine. Prosciutto, Martine and Bill Gomory moved to Alamance County 20 years ago after many years in the restaurant business. Bill is a retired Market Presi- INTERMEZZO dent for BB&T, and Martine is an established portraiture artist. They bring their love for cooking and experience of their varied culinary back- Dragon Fruit Sorbet grounds to their fourth year of cooking for Alamance à la Carte.

John and Kim Love live in Burlington, and Kim is a past Alamance à la THIRD COURSE Carte chef and host. The Loves have enjoyed many years together of Spring Mixed Greens, Pistachios, Raspberry Gel, Butter hosting large party events to small elegant themed dinner parties. Kim‘s creativity, eye for design, and travels have often come together as evi- Crackers, Honey Greek Yogurt and Rose Petal Vinaigrette denced by her love of entertaining and culinary concoctions. They will be assisted by Tom and Susie Lambeth. FOURTH COURSE Paula Lowe is a past Alamance à la Carte chef and she and her husband, Lamb Loin, Flageolet, Garlic Risotto Croquette, Roast Jim are past hosts. She loves to cook for a crowd and, be it a simple cookout or a fancy sit down dinner, family and friends are always wel- Cauliflower, Pearl Onion Brulée, and Thyme Pan Jus come at her table. For Paula, sharing food and laughter is sharing love.

Marlene and Bob Carter grew up in Burlington and then moved to the FIFTH COURSE Winston-Salem area for college and careers. Marlene is an interior de- Rhubarb Semifreddo, Lemon Olive Oil Sponge, Candied signer and Bob is a retired business executive. Both enjoy cooking and entertaining for family and guests. They returned to Burlington five Almonds, Blood Orange Gelée, Strawberry Gel, Candied Zest, years ago when Bob retired. Alamance à la Carte this year marks their fourth time hosting a dinner and their inaugural time as hosting chefs. MIGNARDISE

Split Seating- Dinner for Six, Dinner for Four

Farm, Fork, and Fish Spring Inspired Food and Wine Tasting Your Hosts Gorgonzola Cheese, Pears, and Toasted Walnuts On Belgian Endive Bob and Liz Thompson Bob and Marlene Carter Paired with a Dry French Champagne 413 Circle Dr. 2446 Pineway Dr.

Burlington Burlington VI Greek Inspired Shrimp With Feta Cheese, Sundried Tomatoes, and a Lemon Pan Sauce John and Kim Love Bruce and Nan Shields Paired with a Sauvignon Blanc 2941 Truitt Dr. 536 W. Willowbrook Dr. Burlington Burlington Salad of Local Strawberries and Field Greens With Aged Gouda, Toasted Pecans, and a Strawberry Vinaigrette Paired with a Provincial Rose Mac and Stephanie Williams Mike and Cindy Touloupas

8008 Windsor Way 1019 Valleydale Dr. Lump Crab Cake Elon Burlington With a Creamy Dill Sauce and Roasted Asparagus Paired with a Buttery California Chardonnay Susan Hern Robert and Katie Boon

50 Silver Maple Dr. 514 Fieldstone Dr. Locally Sourced Grilled Petit Filet Mignon Elon Burlington With a Brandy Peppercorn Sauce, French Potatoes Dauphinoise, and Spiced Carrots Othman and Bonnie Rasheed Patti Shaffer and Dennis Miller Paired with a Bold Cabernet Sauvignon 2072 Fairfield Dr. 1302 St. Andrews Dr. Burlington A Trio of Desserts Anne Patterson and Chocolate Pots de Crème with Kirsch-infused Whipped Crème Missy Kirkpatrick Macerated Local Cherries 4201 Friendship-Patterson Mill Rd. Bourbon Caramel Cheesecake Burlington Served with Coffee Dinner for Ten Middle Eastern Feast V Menus APPETIZER Medjool Date with Roasted Almonds Classic Delights

FIRST COURSE I APPETIZER Roasted Eggplant with Tahini Sauce Profiteroles with Salmon Mousse

SECOND COURSE Red Lentil Soup with Traditional Spices & Grilled Pita Croutons FIRST COURSE Garnished with Parsley and Paprika Escargots Bourguignon

MAIN COURSE Beef Tenderloin Kofka with Gold Potatoes Seasoned SECOND COURSE with Traditional Spices and Tahini Drizzle Salad Verte with warm cheese on toast Served with an Arabic Salad of Tomato, Cucumber, Lemon, and Parsley MAIN COURSE MAQLUBA Beef Wellington with Haricot Verts Description: Maqluba is a traditional Chicken Dish cooked with rice to absorb all of the delicious flavor of the cooking chicken. The dish is inverted to display the mound of aromatic rice with tender meat DESSERT underneath. This is served family style on a large platter. Grand Marnier Soufflé DESSERT Kanafeh-Traditional Palestinian Dessert of Dinner for Eight Shredded Filo Dough Crust and Sweet Cheese Filling Roast Cardamom Coffee

Dinner for Twelve

Classic New Orleans

PRE-DINNER DRINK A Few of My Favorite Things II III Hurricane

FIRST COURSE APPETIZERS Grilled Sausage Charcuterie of Meats, Cheeses, and Smoked Seafood Marinated Shrimp with Accompaniments SOUP Wine: Cremant de Bourgnone from the Burgundy Region, France Fried Oyster Maque Choux

MAIN SECOND COURSE Cajun Chicken and Sausage Pasta Salad of Marinated Shrimp and Crabmeat over Mixed Greens DESSERT Wine: Pinot Grigio from the Valdadige Region, Italy Bread Pudding with Bourbon Sauce

LAGNIAPPE THIRD COURSE A take home treat Pan Roasted Duck Breast with Green Peppercorn Sauce over Dinner for Eight Dried Cranberry and Toasted Pecan Wild Rice accompanied by Sautéed Asparagus and Honey Roasted Carrots Grecian Delight Wine: Cabernet Sauvignon from Napa Valley, United States APPETIZERS Spanakopitas FOURTH COURSE Stuffed Grape Leaves IV Noble’s Bread Pudding with Cognac-soaked Currants Ouzo Shots

and Caramel Sauce MAIN Wine: Riesling from Columbia Valley, United States Braised Lamb Shanks served with Greek Salad, Orzo Greek Style Green Beans and Homemade Pita Bread

Dinner for Ten DESSERT Assorted Greek Pastries with Greek Coffee Ouzo

Dinner for Eight