The Seventh Annual

Garlic and Spice Midwinter Feast

A Wine, Food and Friends Experience

February 26, 2001

	Glorious cloves ready for cooking
Schedule conflicts only permitted a hand full of participants this year - BUT the garlic and spice was still superb	This years plate of Garlic and Spice

APPETIZERS

Cooked Shrimp With Cocktail Sauce
Peeled & Deveined Cooked Shrimp with a Chile sauce/
ketchup/lemon/Chile/horseradish Sauce

Fried Calamari Delight
Flash fried golden brown calamari lightly sautéed with
hot cherry peppers/pimento/sliced pepperocini
and scallions in a garlic butter.

Tomato Crostini
Baked baguette bread covered with a tomato/garlic/onion
and red pepper mixture topped with mozzarella cheese.

Roasted Garlic Heads
Baked garlic heads drizzled with olive oil/oregano

MAIN COURSE

Flank Steak En-Brochette
Spicy Italian Sausage wrapped with stuffing in a
Tenderized Flank Steak topped with
Bold Tomato sauce and mozzarella cheese.
OR
Garlic Pepper Chicken Parmesan
Tender lean chicken breasts lightly fried, covered with
Bold Tomato Sauce and topped with Mozzarella cheese.
AND
Freshly Baked Garlic Bread
Large loaf French Bread soaked in garlic butter.

DESERT

Crêpes Suzette
Crêpes filled with a mascarpone/Amaretto mixture,
topped with a raspberries/Chambord liqueur sauce

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