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Silent Auction Dinner

January 8, 2019

Last year at the state MG conference, the County 76 board had the idea to auction off dinner for 6 with me at my house. I was happy to offer it, but didn’t think it would go for much. A few Master Gardeners got into an intense bidding war, and Claudette from Garland County came out the winner. Due to busy schedules, we didn’t get it arranged until tonight. She drove up from Hot Springs with 5 other Garland Co. MG’s and we had an add-on from LR. Julie was my sous chef and helped me serve. It would not have been manageable without her.

We started off with a marinated cheese ring with olives and a spicy black-eyed pea dip. Then a shaved Brussels sprouts salad with pecorino romano, roasted almonds and a lemon vineagertte. The main course was sous vided Chilean sea bass with a blood orange beurre blanc, Israeli couscous and a medly of mushrooms, olives and tomatoes, followed by white chocolate creme brulee with raspberries.

We had a nice time visiting and eating.

The meal turned out pretty nicely, and I did get some help from my son and my husband. Clay made the creme brulee and Kyle bruleed them for me. He also made the beurre blanc.

I had the most issue with the fish. I brought these beautiful looking filets but I knew I would have to take off the skins, but little did I realize there were bones in them! And not just the main bone in the middle but little pin bones. I watched a you tube video and it said to sterilize needle nose pliers and pull them out–but that wasn’t working for me. I was worried we sould still find bones, so I did major surgery. Instead of nice big pieces we had medallions of Chilean sea bass and not a bone was found–thank goodness–and they were quite tasty.

It was a fun evening.

2 Comments leave one →
  1. CC Cole permalink
    January 9, 2019 10:42 am

    i would bid on that menu too and you know there will be a fun evening with you!

  2. Mary Schnipper permalink
    January 10, 2019 11:54 am

    I had the best time at dinner with you and the others at dinner on Tuesday evening. Your menu was so interesting and so tasty! Thank you for hosting all of us. And mainly thank you for your MG leadership over the years. You are truly an inspiration to all! I wish you a wonderful and satisfying retirement. Mary Ann Schnipper

    Sent from my iPhone


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