Monday 5 pm to 6:30 pm June 23, in the lobby of the
John Morgan Building
(the location of the workshop).
BUTLERED HORS D'OEUVRES
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Five Spice Steamed Chicken Dumpling with Oriental Dipping Sauce
-
Shrimp and Scallop Tart with Herb Garlic Butter
-
Vegetable Spring Roll with Apricot Ginger Sauce
HORS D'OEUVRES BUFFET
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Crudite Display:
Assorted Seasonal Vegetables with Creamy Garlic Dip
-
Southwestern Goat Cheese Torta served with French Baguette
-
Greek Trio with Toasted Herb Pita Triangles,
featuring your choice of Hummus, Baba Ghanooj and Caponata