Friday, April 29, 2016

Fran Folsom dinner draws record dollars

Posted By on Fri, Apr 29, 2016 at 4:46 PM

click to enlarge The fourth iteration of the Fran Folsom Scholarship Dinner Fundraiser was a rousing success. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • The fourth iteration of the Fran Folsom Scholarship Dinner Fundraiser was a rousing success.

This year's Fran Folsom Scholarship Dinner Fundraiser, hosted by Nosh on Sunday, April 24, was a big, big success. For the first time in its four-year history, the event sold all 100 seats. Between admission and donations, the event netted a total of $15,000 — five scholarships, and more than double what they made last year. Each of these Fran Folsom Culinary Arts Scholarships will cover the final year's tuition for PPCC's Culinary Arts program for the students who receive them.

PPCC students designed and executed four appetizers, three dishes and a dessert, all delicious and cooked beautifully. Sovereignty Wines donated six wines to pair with the dishes. Check out the photos below for notes on the food and pairings. Of note, we do not have a photo of the entrée, the sous vide duck confit, though it was most lovely and delicious.
click to enlarge Figs and goat cheese on pastry puffs, with roasted anise and a honey lemon sauce. The appetizers were paired with a white — Liana Pinot Grigio — or a rosé — La Galope Rose. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Figs and goat cheese on pastry puffs, with roasted anise and a honey lemon sauce. The appetizers were paired with a white — Liana Pinot Grigio — or a rosé — La Galope Rose.
click to enlarge Camembert crostini with jam and dill. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Camembert crostini with jam and dill.
click to enlarge Prosciutto-wrapped mushrooms stuffed with mascarpone, duck breast and spinach, presented by a PPCC student. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • Prosciutto-wrapped mushrooms stuffed with mascarpone, duck breast and spinach, presented by a PPCC student.
click to enlarge The first course, a salad of greens with pickled red onion and heirloom baby tomatoes, served in mint vinaigrette with herbed goat cheese dusted in pine nuts. It was paired with Darting Riesling Kabinett, a fresh, slightly grassy version on the Alsatian style, which tasted of spring. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • The first course, a salad of greens with pickled red onion and heirloom baby tomatoes, served in mint vinaigrette with herbed goat cheese dusted in pine nuts. It was paired with Darting Riesling Kabinett, a fresh, slightly grassy version on the Alsatian style, which tasted of spring.
click to enlarge The second course, pan seared scallops with cilantro, ruby red grapefruit, ruby red beurre blanc, shaved asparagus and carrots, garnished with microgreens. It was paired with a Vidigal Vinho Regional, a blend of three Portugese varietals. While a dry, woody red might not seem like a fit pairing for seafood, this one played beautifully with the grapefruit. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • The second course, pan seared scallops with cilantro, ruby red grapefruit, ruby red beurre blanc, shaved asparagus and carrots, garnished with microgreens. It was paired with a Vidigal Vinho Regional, a blend of three Portugese varietals. While a dry, woody red might not seem like a fit pairing for seafood, this one played beautifully with the grapefruit.
click to enlarge A trio of desserts. On the left, a strawberry almond meringue tartlet, served still warm. In the center, a chocolate-coated lemon blackberry cheesecake with butterfly garnish. On the right, pineapple sorbet on a cookie. These were paired with a Jean Batiste Adam Brut Rosé. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • A trio of desserts. On the left, a strawberry almond meringue tartlet, served still warm. In the center, a chocolate-coated lemon blackberry cheesecake with butterfly garnish. On the right, pineapple sorbet on a cookie. These were paired with a Jean Batiste Adam Brut Rosé.



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