Please join us for the inaugural launch of An Evening at Bass Lake, where you can enjoy the beauty and tranquility of the Blairstown Campus, while celebrating our local community with food, drinks and music. This fundraising event will support our newest environmental and STEM education program, Venture Out.
We will enjoy hors d'oeuvres outdoors in the 1930 Pavilion overlooking Bass Lake, then dinner stations in beautiful Egner Lodge, followed by dessert in historic Danielson Lodge. Wine and beer will also be served.
Menu will include:
Hors D'eouvres
Deviled Eggs with Bacon and Chives by Walpack Inn
Charcuterie by Alpine Meats & Deli
Vegetable Shish Kebab (V/GF)
Brie & Fig Crostini
Assorted Hummus & Pita Crisps (V)
Crudité Platter with Assorted Dips by Culinary Institute @ SCCC (V)
Dinner Stations
Butternut Squash Soup (V/GF)
Sunchoke Soup by Culinary Institute @ SCCC
Gourmet Local Baby Green Salad with Autumn Vegetables (V/GF)
BBQ Chicken by The Sizzle BBQ Argentinian
Pork Ribs by The Sizzle BBQ Argentinian
Rice & Beans by The Sizzle BBQ Argentinian
Beef, Chicken or Cheese Empanadas by ChefMeals, LLC
Roasted Rosemary Lemon Chicken
Penne Primavera with Seasonal Vegetables (V)
Mushroom & Pasta Involtini by Culinary Institute @ SCCC
Roasted Fingerling Herb Potatoes (V/GF)
Brussel Sprouts & Broccoli with Cranberry Agrodolce (V/GF)
Local Roasted Root Vegetables (V/GF)
Dessert
Assorted Dessert Bars by Gourmet Gallery
Apple Pies with Windy Brow Farm Apples
Chocolate Cremeux Tarts by Culinary Institute @ SCCC
Come dressed for autumnal weather in business casual attire.
THANK YOU TO OUR SPONSORS:
Pam Gregory & David Palladino
Pam & Derek Simpkins
Andrea & Warren Stock
Blue Ridge Lumber Company
Extreme Pole Buildings, LLC
Haley & Aldrich, Inc.
Perfection Contracting
Saju Thomas
Jessica Perry
