HERE - Project Dinner Table

SUNDAY, NOVEMBER 13, 2011
THREE SQUARE
HARVEST LUNCH
CHEF KIM CANTEENWALLA: SOCIETY CAFÉ ENCORE, BLAU + ASSOCIATES
“GREET”
GRANDMA ROSE’S VEAL MEATBALL & RICOTTA FRITTER
TRUFFLE MAC ‘N’ CHEESE BITES, SLOW ROASTED CURED PORK BELLY
JIDORI CHICKEN OYSTERS, STONE GROUND ANSON MILL WHITE GRITS & HATCH CHILI
TUNA TARTAR, TOGARASHI RICE CRISP, AVOCADO CREAM
ROASTED BUTTERNUT SQUASH, GOAT CHEESE & SAGE CROSTINI
Featured Beers: Kokanee Canadian Glacier & Widmer Drifter Pale Ale
“CATCH”
TASTING OF NANTUCKET BAY SCALLOPS,
ICED BLOOD ORANGE CEVICHE & CAULIFLOWER GRATIN
Featured Beer: Widmer Hefeweizen, natural and unfiltered to retain a pronounced citrus and floral
aroma witha complex flavor and a crisp refreshing finish
“GATHER”
SOUP AND SALAD
RED LENTIL SOUP, “MY WIFE’S FAVORITE SALAD” ARUGULA,
DUCK CONFIT, PINENUTS POACHED QUAIL EGG,
POMEGRANATE VINAIGRETTE
Featured Beer: Unita Wyld Pale Ale, a lighter bodied pale ale, this EPA is aggressively
dry hopped toshowcase fresh hop flavors and aromas
“FORAGE”
LOBSTER AGNOLOTTI –CHANTERELLE, KING TRUMPET
MUSHROOMS, PARSNIP AND FENNEL RAGOUT,
FINE HERB & CITRUS SALAD
Featured Beer: Shock Top Belgian Ale, unfiltered Belgian Style Wheat Ale naturally cloudy
with a light golden hue and slight taste of orange and coriander
“FEAST”
SMOKED PORK SHOULDER BLADE ROAST,
MARKET ROOT VEGETABLES, NATURAL JUS
Featured Beer: Unita Baba Black Lager, robust and smooth, this full-flavored lager is
exceptionably drinkable and pitch black in color.
“FAREWELL”
COFFEE & CAKE TABLE
MY FAVORITE CHEESES AND ACCOMPANIMENTS
BRIOCHE DOUGHNUTS
Chocolate, Caramel, Strawberry Dipping Sauces
MINI PUMPKIN TARTS
14 LAYER CHOCOLATE CAKE
MINI ICE CREAM SANDWICHES
SELECT CONFECTIONS
Featured Beer: Kona Pipeline Porter, color as dark as black lava and tastes of rich,
roasted barley malt and aromatic hops. Smooth Kona coffee finish
THANK YOU TO THE FOLLOWING
PEOPLE AND PARTNERS
CHARITABLE DONATION SUPPORTS
CATHOLIC CHARITIES
NEVADA HOMELESS ALLIANCE
PEOPLE
CHEF KIM CANTEENWALLA, OF SOCIETY CAFÉ ENCORE AND BLAU + ASSOCIATES
BRYAN FORGIONE, CHEF DE CUISINE OF SOCIETY CAFÉ ENCORE
REBECCA COSTANZO, SOUS CHEF OF SOCIETY CAFE’ ENCORE
JOHN MERRILL, GM SOCIETY CAFÉ ENCORE
JONATHON STRONG, MANGER SOCIETY CAFÉ ENCORE
CARLO SPRIANO, MANAGER SOCIETY CAFÉ ENCORE
PIERRE GATEL, EXECUTIVE PASTRY CHEF WYNN
ELIZABETH BRADEN, SENIOR EXECUTIVE SOUS CHEF WYNN
JOHN HILTON, EXECUTIVE CHEF THREE SQUARE
SEAN KAHLENBERG, CORP CHEF BLAU + ASSOCIATES
JASON LAPIN, MANAGING PARTNER BLAU + ASSOCIATES
TIM MARTIN, BLAU + ASSOCIATES
KIMBERLY LOMBARD, BLAU + ASSOCIATES
LE CORDON BLEU CULINARY STUDENTS
UNLV CULINARY STUDENTS
MARIA SOTO-HENRY, TRIBAL ANGEL
KRISTA DARNOLD, COMMUNITY ADVOCATE
BRIAN GAVAN, NEVADA BEVERAGE COMPANY
MICHELLE BASINSKI, LE CORDON BLEU STUDENT COORDINATOR
DON ANDERSON, COLORADO RIVER COFFEE ROASTERS
PDT KITCHEN CABINET & OUR BELOVED VOLUNTEERS
SPONSORS
NEVADA BEVERAGE COMPANY
WHOLE FOODS MARKET
SEVEN MAGAZINE
RENAISSANCE CATERING
ICELANDIC WATER
CONNELL OUTDOOR
TRIBAL MINDS
PARTNERS
THREE SQUARE
ICE OCCASIONS
SUPREME SEAFOOD
NEWPORT MEATS
OUTWEST MEAT CO
SANTA MONICA SEAFOOD
LA SPECIALTY
URBANI TRUFFLES
WHOLE FOODS
FOODS IN SEASON
BACARDI USA
BON BREADS
GAIA FLOWERS
FIVESIX PRODUCTIONS
COLORADO RIVER COFFEE ROASTERS
A LITTLE COMPANY, SHANNA LITTLE
LAS VEGAS WEB, GILAD GAFNI
VEGAS VALLEY BOOK FESTIVAL
VOX SOLID COMMUNICATIONS