This is information from last year!  The 2007 menus will be listed when available -- check back soon!

Dinner Dance 2006: The Chefs & Menu

Kathy Pugh, Kathy’s Deli

(Beef Kebobs, Crab Imperial, Gargonzola Mashed Potato, Broccoli Medley)

 M.L. Carroll, The Lodge at Blue Ridge Summit

(Gift-Wrapped Seafood Surprise: A delicious sherry accented cream sauce with an abundant sauté of jumbo prawn, crab and lobster with diced bell pepper and peas gift-wrapped in buttery phyllo pastry; Saffron Rice: Savory saffron sautéed rice; Chicken Marbella: Herb marinated boneless breasts of chicken accented by pitted prunes, Spanish olives and sun-dried tomatoes.   Finished in the oven with a patting of brown sugar, white wine, bay leaves and coriander;  Tagliatelle with Shaved Proscuitto, Asparagus and Wild Mushrooms: Al dente pasta tossed with butter and garlic sautéed asparagus, shiitake mushrooms, shaved Proscuitto tossed in a delicious light cream sauce finished with shaved romano)

Pat Young, 7~P's Deli & Catering

(Stuffed Loin of Pork with sun-dried tomato and spinach; Veal Blanquette; Potato Leak and Apple Gratin; Fresh Vegetable Ratatouille)

Tracey Metz and Brenda Kennedy, Premier Events

(Boneless Chicken Breast with white wine and white grape garnish; Grilled Lemon Pepper Salmon; Fruited Rice Pilaf; Seasoned Red Roasted Potato)

Shea Bard, Family Traditions Lighthouse 

(Stuffed chicken breast; Scalloped potato; Mahi Mahi; Vegetable)

Mike Tosten and Ron Berger, Franklin County Career & Technology Center - Culinary Arts 

(Salad & Bread Station)

Ty Davidson, T-N-T Connection

(Assorted Desserts: Carrot Cake, Chocolate Raspberry Delight Cake; Plain Cheesecake, Pecan Praline Cheesecake; Fruited Cheesecake )