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NC11 Bi-Monthly Meeting

  • Buncombe Democratic Headquarters 951 Old Fairview Road Asheville, NC, 28803 United States (map)

Dinner will be $14 per person

RSVP to 1st VC Clay Eddleman at hcethree@gmail.com

 

Dinner Menu includes:

 

OCTOBER MENU

A Twist on Some Fall Favorites

FRESH FIG AND GOAT CHEESE APPETIZER (depending on availability of figs):  Halved Turkey Figs topped with a blend of Goat Cheese, Toasted Pecans, Thyme, and Honey, garnished with crumbled, crispy thick-sliced Hickory-smoked Bacon.

BLOODY MARY CHILI:  Okay, this ain’t your Cousin Bubba’s Chili!!  From Garden & Gun Magazine (Get a grip!  If you kill it, you eat it!), this recipe was created by Chef Maneet Chauhan.  Born in Punjab, India, she is a renowned graduate of the Culinary Institute of America currently with two restaurants in Nashville, Tennessee.  The recipe combines your favorite Bloody Mary Mix (mine is from Charleston!) with onion, celery, assorted sweet bell peppers, ground turkey, cannellini beans, pinto beans, black beans, black pepper, garlic, fresh ginger, smoked paprika, cumin, cilantro, and green onions, all of which is slowly cooked to perfection.

GREEN TOMATO-CHICKEN CASSEROLE:  Layers of Green Tomatoes, sugar, garlic salt, lemon pepper, dill (or Cajun Seasoning, depending on Chef’s whim), Chicken, sweet onion, cornbread crumbs, and shredded cheddar cheese, dotted heavily with buttah’.

FABADA, a.k.a. Spanish ‘Pig Tail’ Stew:  A stew of bacon, chorizo, serrano ham, smoked ham, and butter beans with onion, bell pepper, garlic, saffron and Spanish smoked paprika.  (Don’t worry, no pig’s tail is lurking around)

J.J.’S COLLARD GREEN SALAD: (You didn’t ask for it, but here it is!  Remember, it’s the “new” Kale!) Tender fresh collard greens with English Cucumbers, red onions, Adzuki red beans, and candied cashews tossed with a Coconut, Chipotle-Lime Dressing

SCOTT PEACOCK’S CHOPPED SALAD:  A salad of Romaine lettuce, corn kernels, green beans, cucumbers, cherry tomatoes and chives tossed with a Lemon-Garlic Sour Cream Dressing (specifically made ahead of time “so the lemon can ‘tame’ the garlic!  That’s what it said!)”.

RELISH TRAY of Picked Quail Eggs, Okra, Artichokes, Carrots, and Beets

APPLE PEAR CRISP with Calvados and a Macadamia Nut Streusel Topping garnished with a dollop of Calvados Chantilly

ELVA RUTH’S CARAMEL BROWNIES

JACK DANIEL’S BOURBON PRALINE PECANS

 

Earlier Event: September 28
Nantahala Cluster Meeting