2013 Equality NC Foundation Gala | Menu
The 2013 Equality NC Foundation: Celebration of Home is your home for scrumptious Southern eats.
From the first reception tray to the last of our dinner's sweet desserts, every bite of your November 9th nosh will be pure North Carolina. Get to the Gala early to sample the taste sensations of a true Carolina culinary experience, including Pan Fried Eggplant topped with Blue Crab and Hollandaise, Smoked Bluefish Mousse piped onto Endive topped with Tobacco Onions, Sweet Potato Biscuits with Chow Chow, Chicken Bites with Cheerwine Glaze...and did we mention those are just the opening appetizers?
Oh, the Reception.
Your registration not only guarantees a place at the table for the state's premier Equality Gala program, but also a show-stopping pre-Gala party, including a mix-n-mingle in the Empire Room's downstairs lounge where you'll be welcomed with great tastes of the Tar Heel State, a delightful menu of locally-owned and grown complimentary drink options, and the sweet Southern sounds of songstress Jessica Mashburn.
Supper is Served.
Dinner will be hearty and delicious including 12-Hour Confit of Local Boneless Pork Sirloin in Natural Sauce on Guilford Mills Reggiano Grit Cake, Boned Quail Stuffed with Turkey Sausage and Wild Mushrooms, Bread Pudding on Piped Roasted Whipped Sweet Potates, Plated with Broccoli Rabe.
Our vegetarian/vegan/gluten free option is Baked Baby Sugar Pumpkin Filled with Cholent of Barley, Quinoa, Farm Parsnips and Carrots and Mushrooms Garnished with Toasted Walnuts, on Bed of Sweet and Sour Rainbow Chard--all served in a personal pumpkin!
For dessert we will serve House Baked "Cat's Head" Sugar Biscuit Piped with Mascarpone.
All Gala entrees and appetizers are locally-sourced, taking the "Celebration of Home" theme to new culinary heights!
Pan Fried Eggplant with Butter Sautéed Blue Crab
Endive Spears with Smoked Bluefish topped with Tobacco Onions Endive Spears with Diced Roasted Beets with Orange Gastric
Vegan Sweet Potato Biscuits with Chow Chow
Vegan Sweet Potato Biscuits with Pimento Cheese
Griddled Hopkins Chicken Bites with Cheerwine Glaze
NC Grass Fed Beef served on LOAF Baguette with Local Herb Chevre
Bibb Lettuce with Two Color Roasted Tomatoes with North Carolina Shrimp Sautéed in Black Pepper
Served with White Honey Balsamic Vinaigrette
Breads provided by Greensboro LOAF Bakery Breads
12 Hour Confit of local Boneless Pork Sirloin in Natural Sauce on Guilford Mills Reggiano Grit Cake and Boned Quail Stuffed with Turkey Sausage
Wild Mushrooms Bread Pudding
on Piped Roasted Whipped Sweet Potatoes
Vegetarian, Vegan and Gluten Free Entrée
Baked Baby Sugar Pumpkin Filled with Cholent of Barley Quinoa, Farm Parsnips and Carrots
with Mushrooms Garnished with Toasted Walnuts
House Baked “Cat’s Head” Sugar Biscuit Piped
with Mascarpone Blended
with Vanilla Bean Whipped Cream
Topped with Caramelized Mountain Apples