Exquisite dining experience at the Chef’s Table
By Janice Boling NGN Reporter
Five lucky winners and their guests recently enjoyed an exquisite five course meal at beautiful Brasstown Valley Resort in Young Harris, Georgia. Wild Mushroom and Vidalia Onion Soup with Parmesan Crostini, Crispy Vegetable Spring Rolls with Jicama Slaw and Teriyaki Dipping Sauce, Tomato and Fresh Mozzarella Napoleon drizzled with Balsamic Glaze, Beef Tenderloin paired with Lobster Pinwheel and Potato Galette, Parisian Vegetables with Roasted Shallots with Rosemary Butter, and Crème Brulee with Fresh Strawberries made up the elegant, international menu.
The five course dinner was prepared and presented in person by Executive Chef Sid Kurrimbukus, Christie Hill, Le Cordon Blue Extern, and Ashley Murray, Le Cordon Bleu Extern. Guests applauded at the end of each course in appreciation of the excellent service and food.
Twenty dollars bought a 3rd Annual Chef’s Table raffle ticket and a chance to win this fabulous dining experience for two (valued at $150). Five winners and their guests joined Union Towns Employer Committee Chairperson Joyce Gandy and Employment Marketing Representative Fran Reilly for a night of good food, interesting conversation, and fine wine.
Martin Sachs, Anne Merkel, Beverly McDaniel, Betty Stanley, Mike Lane, Tina Lane, Ethelda Hawkins, Joyce Moss, Tony Payne, Janice Boling, Fran Reilly, and Joyce Gandy spent one unforgettable evening at Chef Sid’s Table. They all agreed that the event was extra special and plan on buying at least one raffle ticket when they go on sale next year. All Chef’s Table raffle proceeds help support Union Towns Employer Committee’s community and scholarship programs. For more information about the Employer Committee contact the Fran Reilly at the Georgia Department of Labor (706) 745-6959 or Joyce Gandy at Brasstown Valley Resort (706) 379-1649.
Winner of the 2007 Chef’s Table Raffle – Janice Boling, Ann Merkel, Joyce Moss, Tina Lane, and Beverly McDaniel
Christie Hill, Le Cordon Blue Extern, Ashley Murray, Le Cordon Bleu Extern, and Sid Kurrimbukus, Executive Chef at Brasstown Valley Resort receive applause from guests
Elegant setting for a wonderful meal
Crème Brulee with fresh berries for dessert
