NORWOOD -- Hospice and Palliative Care of St. Lawrence Valley is accepting reservations for the 15th annual “Tastes of Spring” event Sunday, May 6 at The Lobster House, NYS Hwy. 56. Guest chefs …
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NORWOOD -- Hospice and Palliative Care of St. Lawrence Valley is accepting reservations for the 15th annual “Tastes of Spring” event Sunday, May 6 at The Lobster House, NYS Hwy. 56.
Guest chefs will include Chef Nathaniel Todd and Baker Justin Martin from St. Lawrence University who will prepare tequila lime chicken with fresh tomato salsa served with spring vegetable risotto or grilled asparagus and a tower of eggplant and mushroom, tomato chutney served with grilled asparagus in a balsamic reduction for the first-ever vegan offering. SUNY Potsdam Executive Chef Steve Maiocco will prepare wild caught salmon, parsnip puree served with spring vegetables and a balsamic sauce. John VanKennan, Chef Supervisor for AraMark at Clarkson University, will offer grilled New York strip steak with bleu cheese crust, roasted shallot mashed potatoes and asparagus.
All entrees will be accompanied by soup, salad, bread and desserts from local businesses and organizations. Lainey Scott the original organizer of the event, is again event chair.
Cost is $40 per person and all proceeds will support Hospice patient services and community outreach. Seatings will begin at 11:30 a.m. and continue every 30 minutes until 2:30 p.m.
For reservations calling 265-3105 weekdays from 8 a.m. to 4:30 p.m. by Friday, April 27.