Prepared and presented by the Student Chefs of Owens Community College, with guidance from OCC Faculty and Staff Mentors and curated by Hillary Nunn and Marissa Nicosia.
The Ohio Valley Shakespeare Conference Annual Luncheon
Owens Community College Terrace View Café
October 15, 2021
Prologue |
Charcuterie |
Lemon Farmer’s Cheese, Herbed Compound Butter, Manchet Boule, and Dry Sausage |
(with Vegan Butter substitution available) |
Act I |
Elizabethan Fresh Herb and Flower Petal Salad with Honey Vinaigrette |
Watercress, chicory, rocket, lamb’s lettuce, radishes, and edible flower petals |
Act II |
Robert May’s Braised Brisket with Roasted Root Vegetables |
Beef roasted in red wine, clove, mace, and juniper with cabbage, capers and balsamic vinegar |
— Vegan — |
India Curry with Sautéed Swiss Chard, Pine Nuts and Lingonberry |
Caramelized cauliflower, turnip, and parsnip steeped in curry sauce, served over jasmine rice |
Denouement |
Gingerbread with Dried Fruit Compote and Chantilly Cream |
Rich spiced cake with fig, currants, and apricots plumped in a port wine reduction |
— Vegan — |
Free Formed Apple and Walnut Pie with Port Wine Reduction |