Nic brings her tradition to Stockton. The theme of this dinner was Red and Green food.
Appetizers: Chevre Nicolasa (very green and red, a recipe invented by Tanya Tandoc) and roasted garlic
Soup: spicy creamy chicken (chunks of tomato and cilantro created the green and red)-- another Tanya recipe
Course: stuffed shells (spinach added the green)
Side: string beans and a salad
Dessert: Sour Cream cake and various desserts provided by students. Ross Edgar makes a mean lemon meringue and chocolate fudge . So, the red and green theme broke down at the dessert part. That's ok.
After dinner we played a round of White Elephant gift exchange. Fun was had by all.
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