Wednesday, March 14, 2012

Dutch oven meal at conference

I hosted dinner tonight at the Christian Chefs International annual conference. The meal was prepared in four 14-inch Dutch ovens and one 17-inch skillet. Fitting for the rustic meal, we served it on the fireplace hearth in the main dining room of Canby Grove Camp, Oregon.

The menu featured:

Pozole verde
Grilled chicken marinated in guajillo sauce
Mexican rice pilaf
Sauteed green beans with garlic
Spring salad with balsamic vinaigrette
Avocado yogurt sauce
Salsa ranchera de arbol
Dutch oven bread
Oregon mixed berry cobbler

3 comments:

  1. I wish I was there. It looks very good. I think you made a good impression on them. Keep the black pots hot.

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