Chef Peter Gusso of Part II Bistro, and Chef Jason Rutledge of the Blyth Inn cater the Gala Dinner on September 29, 2016.
Butternut Squash and Sweet Potato Soup Finished with a Maple Creme Fraiche
4oz. Bacon Wrapped Fillet of Beef Set on a Mushroom and Caramilized Onion and Blyth Old Goats Cheese Barley Rissotto with Crisp Vegetables Topped with a Cowbell Beer Reduction
Chocolate Mousse Finished with Cream Infused with Vanilla