BLAINE LAKE — The gourmet supper series began in 2010 to assist with fundraising efforts for the Blaine Lake Gospel Chapel church expansion and renovations. The extremely successful dinners proved popular as each event would sell out.
The volunteer gourmet chefs of Blaine Lake Gospel Chapel, due to public inquisition, decided to host another gourmet supper Sept. 19.
Eighteen individuals were seated at a table decorated in linen and elegant china and flatware. Chefs and serving crew for the epicurean experience included Terry and Denyse Rapsey, Don and Martha Fehr and Sharron Krill, who worked diligently to give the guests an elegant experience.
The first of a six-course meal included appetizers of artichoke bites, shrimp-stuffed tomatoes and crab-stuffed mushrooms with micro greens. This first course awakened the taste buds for the next five courses of delectable items.
The second course consisted of an aromatic spicy lentil soup with croutons, followed by a mushroom, spinach, pepper and Boston lettuce salad in parsley vinaigrette.
The first entrée was a delicious blend of pea and saffron risotto served with a pea puree and parmesan tuilee.
The second entrée of roast beef tenderloin and green peppercorn sauce had just enough seasoning to create a taste-bud sensation that was only enhanced with the aesthetic arrangement of seasonal vegetables.
The sixth and final course consisted of Bavarian apple torte created from locally grown apples.
The advantage of enjoying a meal over three hours in a relaxed atmosphere enables the diners to truly enjoy fellowship and the fine cuisine – to savour the flavour as the blend of spices compliment the ingredients.
