DETC Fall Distance Education Workshop
October 16-18, 2011
The Loews Vanderbilt Hotel * Nashville, TN

Luncheon

Tuesday, October 18th
Noon
Symphony II

The California Farmer's Market Buffet:

Appetizers and Salads: Cucumber and Avocado Gazpacho, Tortilla Chips; Grilled Artichoke with Lemon Paprika Aioli; Tarragon Deviled Eggs; Grilled Vegetable & Quinoa; Wheelbarrow Salad (tossed to order) with Arugula, Fennel, Basil, Celery, Golden Raisins, Granny Smith Apples, Red and Yellow Pear Tomatoes, Pistachio Nuts, and Champagne Citrus Vinaigrette

Entrées: Seared Ahi Salad with Mesclun Greens, Cucumbers, Carrots and Ginger-Sesame Dressing; Chicken Salad with Pears, Goat Cheese, Walnuts and Spinach; Grilled Beef Tenderloin Bruschetta with Mushroom and Thyme Ragout; Grilled Parmesan Polenta Cakes, Roasted Garlic and Sun-Dried Tomato

Sides: Grilled Flatbread with Roasted Peppers; Asparagus with Fresh Lemon Zest; Fresh Papaya and Lime

Desserts: Tamarind Crème brûlée; Flourless Chocolate Square with Peanut Butter Mousse; Strawberry Shortcake