Big Night Out

Thanks to my part-time gig, the S.O. and I got to go to a fancy schmancy fund-raiser event last night. We got dressed up and ate and drank too much. It was a lot of fun.

It was the American Culinary Federation Pikes Peak Chapter Presents Simply Colorado, and the menu looked like this:
Reception
Chef Mark Painter C.E.C., Pikes Peak Community College
Reception Platters
Artesian Rolls
Chef Pete Aiello C.E.C., C.E.P.C., Alpine Chef
Artesian Rolls with Sweet Cream Butter
Fish
Chef Gary Hino C.E.C., Pikes Peak Community College
Sea Bass and Asian Medley En Paupiette with Green Tea Beurreblanc
Soup
Chef Walter Lofton, Springs Rescue Mission
Five Onion Soup with Scallion and Gruyere Croutons
Salad
Chef Bill Poulin, Cheyenne Mountain Resort
Roasted Chili Apple Bouquet with Candied Pecans and Spiced Yogurt Dressing
Intermezzo
Chef Richard Carpenter C.E.P.C., Harvest Mountain Foods
Wild Strawberry Yuzu Sorbet
Fowl
Chef Eric Viedt, The Margarita at Pine Creek
Southwest Duck ala Orange
Meat
Chef Tyler Peoples, Briarhurst Manor
Split Rack of Lamb Crepinette with Smoked Lamb Belly Duxelle
Dessert
Megan Walter, Sweet Daphne
Lemon Chevre Cheese Strudel, Black Berry Port Syrup with Cardamom Cream
Coffee Service
Jewels Burdick, Colorado Coffee Merchants
Mignardise
Richard Carpenter C.E.P.C, Harvest Mountain Foods
French Cinnamon Macaroons
Matcha Green Tea Mousseline
Coconut and Guava Pata de Fruit
Single Origin Chocolate Truffles

And because I had no idea what "mignardise" meant, I looked it up. This Web site says:

Mignardise are the tiny, bite-sized desserts that often follow a meal at high-end restaurants. They frequently include tiny cookies or chocolates, as well as other edible delights.

It also tells me that the word translates from French to mean "delicate fondling." Gotta admire the French for their love of food.

And now back to my regularly scheduled diet that excludes eight-course meals and wine pairings.