Celebrate N.H. Wine Week at SNHU

Monday, December 10, 2007
SNHU Communications Office

Southern New Hampshire University is helping kick off the state Liquor Commission’s annual Wine Week.

Culinary students will prepare an “Emerging Culinary Trends” dinner on Jan. 26 at 5:30 p.m. in the university’s Hospitality Center. Sandy Block, master sommelier and vice president of Beverage Operations for Legal Seafoods USA, will host the event, which will benefit the university’s Culinary Department.

Students will prepare a four-course dinner that will showcase culinary trends; dishes will be paired with emerging wines.

Tickets are $120 and seating is limited. Please call 603.644.3128 for more information.

Wine Week Kick-off Dinner - Emerging Culinary Trends


Hors d’oeuvres
BBQ shrimp and bacon
Olive tapenade in cheese cup
Prosciutto and fig
Goat cheese canapés with sweet peppers
Smoked salmon tartar on potato slices
Crab-stuffed grape tomatoes

Appetizer
Peekytoe crab cake with roasted red pepper, caper and dill sauce

Soup
Alpine Tomato Soup
Rich broth of oven roasted tomatoes, leeks and fine herbs
Fresh gruyere cream

Salad
Lamb Caesar Salad
Rosemary-grilled Lamb Scallops, Caesar Roulade
Parmigianino cookie

Entrees
Grilled Venison
Grilled venison loin, white truffle potato pancake, goat cheese, caramelized onions, with a blackberry red wine sauce

Sweet Apple Glazed Mahi Mahi
Grilled mahi mahi with a sweet apple glaze, caramelized apples and fingerling potato salad topped with sugary tri-colored beet chips

Dessert
Apple-stuffed Bread Pudding
With caramel sauce and Jack Daniels ice cream

Chocolate Raspberry Roll
Raspberry ice cream in a chocolate cake


 

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