Trial Meal for November

The executive committee of the Campus Green Gourmet Club met Saturday October 22 to trial the meal for the November club dinner.

We tested the meal starting with the salad course, a spinach and blue cheese salad with sliced apples and spiced caramelized pecans.

The entrée consisted of roasted rack of lamb with date-ginger puree, vegetables with rosemary and red potatoes roasted with onions, thyme & sherry vinegar.


Desert was a triple chocolate ice cream pie.

The wine featured with the meal was a Robert Mondavi Cabernet Sauvignon which worked very well with the lamb and roasted vegetables.


After reviewing the meal the committee decided this dinner was near perfect as conceived and needed almost no changes before the November dinner. This seldom occurs during a trial meal as something almost always needs tweaking before the meal menu is sent to the hosts. We hope everyone enjoys this hearty November meal.