Our annual fundraiser, Southern Soirée, is happening Sunday, October 7, from 4:30 to 7:30 at Jones Valley Teaching Farm. Tickets for the sunset dinner are available now! The proceeds go directly to our grant and scholarship fund.

The menu, developed by Dames Pardis Stitt, Kay Reed, and Kathy Mezrano, is based on recipes from our organization’s namesake, August Escoffier. Each dish is being reinterpreted and prepared by one of our members (see our menu below). Steva Casey, a bartender at The Atomic Lounge, developed a signature cocktail called Yesterday’s Joy exclusively for our fundraiser. She will be there to serve it.


SOUTHERN SOIREE MENU


Signature Cocktail

Yesterday’s Joy
Cathead Vodka, manzanilla sherry, fig syrup,
and lemon juice with fresh basil for garnish
created exclusively for this event by Steva Casey,
a bartender at The Atomic Lounge

Hors d’oeuvres

anchovy butter on artisan rye bread, cheese
(beurre d’anchois sur pain de seigle artisanal, fromage)
butter prepared by Kay Reed of Iz Weddings & Events

cornichons, pickled okra and other vegetables
with whole-grain moutarde
prepared by Deborah Stone of Stone Hollow Farm

cold soup with leeks and potatoes
(soupe aux poireaux et pommes de terre)
prepared by Mary Grace Viado of Village Tavern

Dinner

beef bourguignon with mushrooms
(boeuf bourguignon avec champignons)
prepared by Kathy Mezrano of Kathy G & Co.

rice pilaf
prepared by Carey Thomasson of DINNER.

Provençale-style beans
(fèves à la provençale)
prepared by Kay Reed of Iz Weddings & Events

cucumber and pimiento salad
(concombres et pimentos en salade)
prepared by Ashley McMakin of Ashley Mac’s

banana pudding with homemade vanilla wafers
(pouding diplomate aux fruits)
prepared by Kay Reed of Iz Weddings & Events