![\"outstanding2\"](\"http:\/\/southsideplacecommunitygarden.org\/wp-content\/uploads\/outstanding2.jpg\")
next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT.<\/em><\/h1>\nLast year we had the most marvelous party in the garden. Set outside in
\nOctober when the weather is typically nice, we set up a long table, dressed in white linens, with simple natural decorations. We hired noted chef and caterer Soren Pederson, who didn\u2019t even blink when we told him we had no kitchen, no water and no electricity. He set up his own cook shop on the open lot. We strung up some paper lanterns, greeted guests with a pink cocktail and passed hors d\u2019 d\u2019oeuvres, poured some wine, and Soren and his waiters served us until well after sunset. Some guests remarked, \u201cThis feels like a wedding! I\u2019d be happy if this were my wedding!\u201d![\"outstanding](\"http:\/\/southsideplacecommunitygarden.org\/wp-content\/uploads\/outstanding-table-missy.jpg\")
<\/h3>\nUsually, large parties are better the second time when the kinks are worked out. But there were no kinks. It was perfect. Too perfect to change. Too perfect not to throw again. So we have hired the same chef to develop and cook another five course menu in the garden.\u00a0 This year, we have asked Houston Wine Merchant to\u00a0pair wines to match each of the five courses. And we planned for an even longer table because this is the best party the city has ever seen. If you haven’t bought your ticket already, the bad news is IT IS SOLD OUT. However, there is a waiting list. Email\u00a0patty.tilton@gmail.com to get on the waiting list.![\"outstanding3\"](\"http:\/\/southsideplacecommunitygarden.org\/wp-content\/uploads\/outstanding3.jpg\")
<\/h3>\nMENU
\n<\/span><\/h1>\nby Soren Pederson<\/span><\/h1>\nWines by Scott Spencer of Houston Wine Merchant<\/span><\/h1>\n<\/h2>\n<\/h2>\n1st<\/sup> course \/ Hors d\u2019oeuvres (passed)<\/span><\/strong><\/h2>\nSlow Roasted – Cider Brined Pork Belly<\/strong><\/p>\non Sweet Pea Pancake and Red Onion Marmalade<\/p>\n
Duck Confit <\/strong><\/p>\non Peruvian Potato Tart with Balsamic Cranberries<\/p>\n
wine pairing:\u00a0Sparkling \u2013 Toffoli Prosecco (Italy)\u00a0<\/span><\/p>\n <\/p>\n
\u00a02nd<\/sup> course \/ Family style dinner<\/span><\/strong><\/h2>\nStarter<\/p>\n
Chilled Fall Vegetable Gazpacho<\/strong><\/p>\nWith Crispy Crab<\/p>\n
paired with Pinot Gris \u2013 Scarpetta Pinot Grigio 2013 (Italy)<\/span><\/p>\n <\/p>\n
\u00a03rd Course<\/span><\/strong><\/h2>\nFresh Arugula \u2013 Pea Shoot Salad<\/strong><\/p>\nWith Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut<\/p>\n
And Light Mustard Vinaigrette<\/p>\n
paired with\u00a0Joe Dobbes Pinot Noir \u2018Jovino\u2019 2011<\/span><\/p>\n <\/p>\n
\u00a04th course \/ Main Course<\/span><\/strong><\/h2>\nGrilled, Herb Crusted Trout <\/strong><\/p>\nWith Green Grape Beurre Blanc<\/p>\n
Apple Wood Smoked Filet Mignon<\/strong><\/p>\nWith Caramelized Shallot Pan jus<\/p>\n
Braised Local Chicken<\/strong><\/p>\nIn Fire Roasted Pepper Stew<\/p>\n
Roasted Root Vegetable <\/strong><\/p>\nWith Herb \u2013 Grain Mustard Butter<\/p>\n
Yukon Potato Au Gratin<\/strong><\/p>\nWith Sharp White Cheddar and Fresh Scallions<\/p>\n
paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)<\/span><\/p>\n\u00a05th<\/sup> course \/ Dessert<\/span><\/strong><\/h2>\nGinger and Chili Spiked Chocolate Cake<\/strong><\/p>\nwith Plum Compote<\/p>\n
Warm Lavender Pound Cake <\/strong><\/p>\nWith Grilled Pear and Sweet Cr\u00e8me Fraiche<\/p>\n
wine pairing:\u00a0\u00a0Chateau Suau Sauternes 2006 (France)<\/span><\/p>\n![\"outstanding4\"](\"http:\/\/southsideplacecommunitygarden.org\/wp-content\/uploads\/outstanding4.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The wheels are in motion for our next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT. Last year we had the most marvelous party in the garden. Set outside … Continue reading
<\/h3>\nMENU
\n<\/span><\/h1>\nby Soren Pederson<\/span><\/h1>\nWines by Scott Spencer of Houston Wine Merchant<\/span><\/h1>\n<\/h2>\n<\/h2>\n1st<\/sup> course \/ Hors d\u2019oeuvres (passed)<\/span><\/strong><\/h2>\nSlow Roasted – Cider Brined Pork Belly<\/strong><\/p>\non Sweet Pea Pancake and Red Onion Marmalade<\/p>\n
Duck Confit <\/strong><\/p>\non Peruvian Potato Tart with Balsamic Cranberries<\/p>\n
wine pairing:\u00a0Sparkling \u2013 Toffoli Prosecco (Italy)\u00a0<\/span><\/p>\n <\/p>\n
\u00a02nd<\/sup> course \/ Family style dinner<\/span><\/strong><\/h2>\nStarter<\/p>\n
Chilled Fall Vegetable Gazpacho<\/strong><\/p>\nWith Crispy Crab<\/p>\n
paired with Pinot Gris \u2013 Scarpetta Pinot Grigio 2013 (Italy)<\/span><\/p>\n <\/p>\n
\u00a03rd Course<\/span><\/strong><\/h2>\nFresh Arugula \u2013 Pea Shoot Salad<\/strong><\/p>\nWith Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut<\/p>\n
And Light Mustard Vinaigrette<\/p>\n
paired with\u00a0Joe Dobbes Pinot Noir \u2018Jovino\u2019 2011<\/span><\/p>\n <\/p>\n
\u00a04th course \/ Main Course<\/span><\/strong><\/h2>\nGrilled, Herb Crusted Trout <\/strong><\/p>\nWith Green Grape Beurre Blanc<\/p>\n
Apple Wood Smoked Filet Mignon<\/strong><\/p>\nWith Caramelized Shallot Pan jus<\/p>\n
Braised Local Chicken<\/strong><\/p>\nIn Fire Roasted Pepper Stew<\/p>\n
Roasted Root Vegetable <\/strong><\/p>\nWith Herb \u2013 Grain Mustard Butter<\/p>\n
Yukon Potato Au Gratin<\/strong><\/p>\nWith Sharp White Cheddar and Fresh Scallions<\/p>\n
paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)<\/span><\/p>\n\u00a05th<\/sup> course \/ Dessert<\/span><\/strong><\/h2>\nGinger and Chili Spiked Chocolate Cake<\/strong><\/p>\nwith Plum Compote<\/p>\n
Warm Lavender Pound Cake <\/strong><\/p>\nWith Grilled Pear and Sweet Cr\u00e8me Fraiche<\/p>\n
wine pairing:\u00a0\u00a0Chateau Suau Sauternes 2006 (France)<\/span><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The wheels are in motion for our next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT. Last year we had the most marvelous party in the garden. Set outside … Continue reading
Wines by Scott Spencer of Houston Wine Merchant<\/span><\/h1>\n<\/h2>\n<\/h2>\n1st<\/sup> course \/ Hors d\u2019oeuvres (passed)<\/span><\/strong><\/h2>\nSlow Roasted – Cider Brined Pork Belly<\/strong><\/p>\non Sweet Pea Pancake and Red Onion Marmalade<\/p>\n
Duck Confit <\/strong><\/p>\non Peruvian Potato Tart with Balsamic Cranberries<\/p>\n
wine pairing:\u00a0Sparkling \u2013 Toffoli Prosecco (Italy)\u00a0<\/span><\/p>\n <\/p>\n
\u00a02nd<\/sup> course \/ Family style dinner<\/span><\/strong><\/h2>\nStarter<\/p>\n
Chilled Fall Vegetable Gazpacho<\/strong><\/p>\nWith Crispy Crab<\/p>\n
paired with Pinot Gris \u2013 Scarpetta Pinot Grigio 2013 (Italy)<\/span><\/p>\n <\/p>\n
\u00a03rd Course<\/span><\/strong><\/h2>\nFresh Arugula \u2013 Pea Shoot Salad<\/strong><\/p>\nWith Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut<\/p>\n
And Light Mustard Vinaigrette<\/p>\n
paired with\u00a0Joe Dobbes Pinot Noir \u2018Jovino\u2019 2011<\/span><\/p>\n <\/p>\n
\u00a04th course \/ Main Course<\/span><\/strong><\/h2>\nGrilled, Herb Crusted Trout <\/strong><\/p>\nWith Green Grape Beurre Blanc<\/p>\n
Apple Wood Smoked Filet Mignon<\/strong><\/p>\nWith Caramelized Shallot Pan jus<\/p>\n
Braised Local Chicken<\/strong><\/p>\nIn Fire Roasted Pepper Stew<\/p>\n
Roasted Root Vegetable <\/strong><\/p>\nWith Herb \u2013 Grain Mustard Butter<\/p>\n
Yukon Potato Au Gratin<\/strong><\/p>\nWith Sharp White Cheddar and Fresh Scallions<\/p>\n
paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)<\/span><\/p>\n\u00a05th<\/sup> course \/ Dessert<\/span><\/strong><\/h2>\nGinger and Chili Spiked Chocolate Cake<\/strong><\/p>\nwith Plum Compote<\/p>\n
Warm Lavender Pound Cake <\/strong><\/p>\nWith Grilled Pear and Sweet Cr\u00e8me Fraiche<\/p>\n
wine pairing:\u00a0\u00a0Chateau Suau Sauternes 2006 (France)<\/span><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The wheels are in motion for our next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT. Last year we had the most marvelous party in the garden. Set outside … Continue reading
<\/h2>\n1st<\/sup> course \/ Hors d\u2019oeuvres (passed)<\/span><\/strong><\/h2>\nSlow Roasted – Cider Brined Pork Belly<\/strong><\/p>\non Sweet Pea Pancake and Red Onion Marmalade<\/p>\n
Duck Confit <\/strong><\/p>\non Peruvian Potato Tart with Balsamic Cranberries<\/p>\n
wine pairing:\u00a0Sparkling \u2013 Toffoli Prosecco (Italy)\u00a0<\/span><\/p>\n <\/p>\n
\u00a02nd<\/sup> course \/ Family style dinner<\/span><\/strong><\/h2>\nStarter<\/p>\n
Chilled Fall Vegetable Gazpacho<\/strong><\/p>\nWith Crispy Crab<\/p>\n
paired with Pinot Gris \u2013 Scarpetta Pinot Grigio 2013 (Italy)<\/span><\/p>\n <\/p>\n
\u00a03rd Course<\/span><\/strong><\/h2>\nFresh Arugula \u2013 Pea Shoot Salad<\/strong><\/p>\nWith Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut<\/p>\n
And Light Mustard Vinaigrette<\/p>\n
paired with\u00a0Joe Dobbes Pinot Noir \u2018Jovino\u2019 2011<\/span><\/p>\n <\/p>\n
\u00a04th course \/ Main Course<\/span><\/strong><\/h2>\nGrilled, Herb Crusted Trout <\/strong><\/p>\nWith Green Grape Beurre Blanc<\/p>\n
Apple Wood Smoked Filet Mignon<\/strong><\/p>\nWith Caramelized Shallot Pan jus<\/p>\n
Braised Local Chicken<\/strong><\/p>\nIn Fire Roasted Pepper Stew<\/p>\n
Roasted Root Vegetable <\/strong><\/p>\nWith Herb \u2013 Grain Mustard Butter<\/p>\n
Yukon Potato Au Gratin<\/strong><\/p>\nWith Sharp White Cheddar and Fresh Scallions<\/p>\n
paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)<\/span><\/p>\n\u00a05th<\/sup> course \/ Dessert<\/span><\/strong><\/h2>\nGinger and Chili Spiked Chocolate Cake<\/strong><\/p>\nwith Plum Compote<\/p>\n
Warm Lavender Pound Cake <\/strong><\/p>\nWith Grilled Pear and Sweet Cr\u00e8me Fraiche<\/p>\n
wine pairing:\u00a0\u00a0Chateau Suau Sauternes 2006 (France)<\/span><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The wheels are in motion for our next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT. Last year we had the most marvelous party in the garden. Set outside … Continue reading
Slow Roasted – Cider Brined Pork Belly<\/strong><\/p>\n on Sweet Pea Pancake and Red Onion Marmalade<\/p>\n Duck Confit <\/strong><\/p>\n on Peruvian Potato Tart with Balsamic Cranberries<\/p>\n wine pairing:\u00a0Sparkling \u2013 Toffoli Prosecco (Italy)\u00a0<\/span><\/p>\n <\/p>\n Starter<\/p>\n Chilled Fall Vegetable Gazpacho<\/strong><\/p>\n With Crispy Crab<\/p>\n paired with Pinot Gris \u2013 Scarpetta Pinot Grigio 2013 (Italy)<\/span><\/p>\n <\/p>\n Fresh Arugula \u2013 Pea Shoot Salad<\/strong><\/p>\n With Smoked Mozzarella, Roasted Beets, Grilled Apple, Spiced Walnut<\/p>\n And Light Mustard Vinaigrette<\/p>\n paired with\u00a0Joe Dobbes Pinot Noir \u2018Jovino\u2019 2011<\/span><\/p>\n <\/p>\n Grilled, Herb Crusted Trout <\/strong><\/p>\n With Green Grape Beurre Blanc<\/p>\n Apple Wood Smoked Filet Mignon<\/strong><\/p>\n With Caramelized Shallot Pan jus<\/p>\n Braised Local Chicken<\/strong><\/p>\n In Fire Roasted Pepper Stew<\/p>\n Roasted Root Vegetable <\/strong><\/p>\n With Herb \u2013 Grain Mustard Butter<\/p>\n Yukon Potato Au Gratin<\/strong><\/p>\n With Sharp White Cheddar and Fresh Scallions<\/p>\n paired with Xanthos Proprietary Red Blend 2013 (Sonoma Coast)<\/span><\/p>\n Ginger and Chili Spiked Chocolate Cake<\/strong><\/p>\n with Plum Compote<\/p>\n Warm Lavender Pound Cake <\/strong><\/p>\n With Grilled Pear and Sweet Cr\u00e8me Fraiche<\/p>\n wine pairing:\u00a0\u00a0Chateau Suau Sauternes 2006 (France)<\/span><\/p>\n The wheels are in motion for our next outdoor\u00a0party. This is the\u00a0fancy –but not formal–one on one long table. Tickets\u00a0for our table for 80 is SOLD OUT. Last year we had the most marvelous party in the garden. Set outside … Continue reading \u00a02nd<\/sup> course \/ Family style dinner<\/span><\/strong><\/h2>\n
\u00a03rd Course<\/span><\/strong><\/h2>\n
\u00a04th course \/ Main Course<\/span><\/strong><\/h2>\n
\u00a05th<\/sup> course \/ Dessert<\/span><\/strong><\/h2>\n
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"