October 11, 2009: Black Tie Gala
Lafayette Club
Comments courtesy of Don McMillan
The Minneapolis/St. Paul Chapter held a black-tie gala at the Lafayette Club, a beautiful and historical golf and country club on the shores of Lake Minnetonka near Wayzata and within the Minneapolis-St. Paul metro area. The Lafayette Club dates back to 1925 and is one of the most elegant clubs in Minnesota.
Executive Chef Jake Hawley and his splendid staff prepared a five course meal preceded by Hors D’oeuvres including:
Orange Grilled Wasabi Stuffed Shrimp, and
Smoked Lamb Tenderloin with Gorgonzola and Fig Molasses.
Travanto Prosecco was served as an aperitif as customary with the Minneapolis Bailliage.
This was followed by an elegant dinner prepared by Chef Hawley as follows:
horseradish-yukon potato puree, honey-dill dressed cucumber noodles, vasterbotten cheese
Meursault Ballot-Millot 2002
brioche toast, red current jam, tarragon, baby vegetables
Ch. Haut Batailley 1990
spiced sweet potato, chive croquette, asparagus, golden chanterelles, braising jus, butternut squash “nage”
Chambolle Musigny LeClerc 1996
yuzu marmalade, challah toasts, ames farm apples and honey
Ch Des 1000 Anges 2005Warm Chocolate-Caramel Torte
pistachio gelato, sesame tuili, raspberry gastrique