Evening Series: The Finale with a Twist

An Orange Grove Experience

Reservations available from 5:45 p.m. to 8:15 p.m. Events are held in the Commodity Council Room, 154 Eckles Hall.

December 1st, 2009

Come take a stroll through the grove as we present American regional cuisine infused with our signature ingredient, THE ORANGE!

Why oranges you wonder? Why not we say? Oranges are an excellent source of vitamin C which is good for the body by strengthening the body's immune system that will help out with Flu season this winter. For this reason it is not a surprise that oranges have become the most commonly grown tree fruit in the world with the United States being one of the largest producers of oranges. Despite the fact the Flu is on our minds and in the news we really chose oranges because of the exceptional ability to mixed and pair with a wide variety of foods. The citrus acid, oils and fructose found in the orange help accent natural flavors and contribute to some pretty amazing flavor profiles!

Each course will incorporate a variety of oranges grown in America, while highlighting the versatility of this citrus fruit. We have utilized the orange in many different ways from flavoring sauces with orange zest, using the juice from the orange in marinades and using the fruit itself as one of the main ingredients in a few of our dishes. Our eight course meal paired with signature wines will showcase regions from North America. This semester's dinner series has focused on seven of the North American regions over the past few months, six of which are used in our menu.

The Crab Polenta Canapés represent the Mid Atlantic Region, known for their abundance of Orchards and farms and more importantly their crab meat. The Floribbean region has had a major influence on our menu. Citrus marinated shrimp, Sweet Plantain Soup and the Orange Granita together unveil all aspects of Floribbean cooking. California’s fusion cuisine along with its production of navel oranges has made it less of a challenge fusing oranges with regional cuisine. Dishes inspired by California include our Cali Citrus Salad and the Chocolate Orange Tart. As the main focal point of the night we felt that the entrée should combined multiple regions which entail Beef from the Midwest, Scallops from New England, and Broccolini which was invented by the Mann Produce Company in Virginia (Mid Atlantic). Last but not least the Gourmet Pita Bites encompass the Southwestern Region.

All-Inclusive event tickets are $50 and may be purchased in 154 Eckles Hall or by calling 573-884-3899. Ticket price includes all six courses and paired wines with each course.

An Orange Grove Experience

Passed Hors D'oeuvres
Crab Polenta Canapés- Grilled Orange Polenta topped with Crab Meat Salad and Basil Infused Herb Oil
Citrus Marinated Shrimp- Marinated Shrimp, Butterflied and Sautéed, with a Refreshing Lemondaise Sauce
Gourmet Pita Bites- Crisp Pita Bread with a Southwest Orange and Corn Salsa atop Soft Goat Cheese

Soup
Sweet Plantain Soup- Sautéed Plantains mixed with Vegetables, pureed and topped with an Orange Salsa

Salad
Cali Citrus Salad- California Blood Oranges, Walnuts, Gorgonzola and Mixed Greens with a Mustard Poppy Seed Dressing

Intermezzo
Orange Granita- Semi Frozen Orange Crystals served inside a Frozen Orange Cup

Entrée
Surf and Turf- Grilled Beef Filet on top of a Crispy Sweet Potato Nest accompanied by Seared Scallops, Broccolini and finished off with our orange saffron sauce.

Dessert
Chocolate Orange Tart- Milk and Dark Chocolate in a Pastry Shell served with sweet Orange Syrup and Candied Orange Peels

Paired wines include Blood Orange Mimosas, Riff Pinot Grigio, Maipe Chardonnay, Villa Mt. Eden Cabernet Sauvignon, and Moscato Di Asti Menu subject to adjustments and changes