The National Audubon Society held it’s annual conference this year at Maine’s own Gilsland Farm in Falmouth. In keeping with Aububon’s commitment to the environment they wanted an all vegetarian menu that highlighted local products.
We took advantage of all of the fresh produce available at the time and created the following menu.
Passed Appetizers
Herb boursin stuffed pea pods
Gazpacho soup shots
Basil and sundried tomato stuffed mushrooms
Buffet Dinner
Summer Ratatouille
Fresh vegetables simmered in white wine served in eggplant
Roasted Vegetables in Phyllo
Balsamic roasted vegetables with local goat cheese wrapped in phyllo
Quinoa with toasted almonds
Garden Salad
Belle Fete created centerpieces that were simple and elegant using grass and river stones
