Madrigal Dinner
When
Event has endedWhere
Center for the Arts
72 South Main Street
Homer, NY 13077
Saturday, December 8 Center Players and the American Culinary Federation, CNY Chapter present...The 2nd Annual Madrigal Dinner! TICKETS: https://www.ticketfly.com/event/1788762 or call: 607-749-4900 Come and be merry at our Renaissance Madrigal Feast. The Madrigal Feast is a 21st century re-recreation of the Renaissance Fetes held in great baronial halls throughout England during Christmastime. You and your friends will be dazzled by stunning pageantry, humor, jests, unmatched music and song accompanied by the finest wine and succulent food prepared by the Chefs of the American Culinary Federation. As a favored guest of the King and his royal court you will be entertained by period instruments and songs that carry the theme of the season. Wandering minstrels will entertain you at your table while you enjoy the gossips and tales of the Court. Led on by the King’s Jester, immerse yourself in the warmth and joy of the Holiday and make this Christmas Dinner one to remember. Menu: 2019 Madrigal Dinner Menu Chaired by Chef Matt Murphy, Syracuse American Culinary Federation Cheeseboard supported by Nestle/Minor, Chef Mary Locke, CEC, CCA, Paul Stillitano Passed Hors d'oeurve - Chef Nick Salvetti, CEC, Défi, Syracuse, NY; Chef Chris Cesta, CEC - The Inn Between, Camillus, NY 1st course Mixed greens tossed in citrus vinaigrette, garnished with orange Supremes, shaved fennel bulb, pomegranate seeds & Parmesan cheese crisp Chef Sara DuVal assisted by Mohawk Valley Community College students Products supported by Syracuse Banana 2nd course Creamy Carrot Soup, Parmesan Profiteroles Chef Mary Kiernan, CCE, CCC, AAC assisted by Onondaga Community College student, Rosemary Thompson. Products supported by Main St. Farms, Cortland, NY 3rd course Stuffed Rock Cornish Game Hens ½ hen stuffed with apple/cornbread stuffing, topped with a cranberry gastrique Served with Duchess sweet potatoes and bacon roasted Brussels sprouts Chef Kerry Beadle, CEC, CCA assisted by SUNY Morrisville students…. Products supported by SYSCO Syracuse, Warners, NY Rustic Bread donated by Chef Cody Dedischew, Défi, Syracuse, NY Figgy Pudding - a traditional British Christmas dessert Steamed cake full of spices, raisins, a touch of chocolate and figs, served with a brandied eggnog sauce topped with whipped cream. Chef Deb Schneider, CEPC, CCA Products supported by Onondaga Community College, Syracuse, NY **Vegetarian option by request Italian “sausage” stuffed winter squash with roasted Brussels sprouts Chef Mary Kiernan, CCE, CCC, AAC Products supported by Main St. Farms, Cortland, NY