NORWOOD – Tastes of Spring gourmet dining to benefit Hospice and Palliative Care of St. Lawrence Valley will be held Sunday, May 1 at the Lobster House, Rt. 56. Seatings will be every half-hour …
This item is available in full to subscribers.
To continue reading, you will need to either log in to your subscriber account, or purchase a new subscription.
If you are a digital subscriber with an active, online-only subscription then you already have an account here. Just reset your password if you've not yet logged in to your account on this new site.
Otherwise, click here to view your options for subscribing.
Please log in to continue |
NORWOOD – Tastes of Spring gourmet dining to benefit Hospice and Palliative Care of St. Lawrence Valley will be held Sunday, May 1 at the Lobster House, Rt. 56.
Seatings will be every half-hour from 11:30 a.m. to 2:30 p.m.
The cost is $40 per person. For reservations, call Hospice at 265-31054.
The chefs and their entrees are:
• Steve Maiocco, SUNY Potsdam: veal chop w/white beans, broccolini, roasted sweet peppers and vinegar reduction.
• John Sullivan, SUNY Canton: roasted beef tenderloin w/jardinière sauce, duchess potatoes and glazed carrots.
• John VanKennen, ARAMARK Clarkson University: homemade lobster ravioli w/crabmeat cream sauce, served w/roasted baby asparagus.
• John’s vegetarian option: homemade butternut squash ravioli with brown butter, hazelnut and sage sauce, garnished w/oven roasted squash.
Specialty soups, salads, bread and desserts will be provided by the Lobster House, ARAMARK-Clarkson University, the culinary arts students of Seaway Tech, First Crush, Potsdam Food Co-op and A Touch of Icing.