We will be holding the Maguire U 2017 Final Five Welcome Dinner at Cowboy Ciao on Thursday, March 30th @ 7pm
I have included a list of attendees below. if you are planning on joining us and are not on this list, please contact Art Duffy soon as possible at firstname.lastname@example.org.
As in the past, max cost will be $100 per person, please bring CASH!
I have to submit our final count by Tuesday, March 28th and we will be charged on that number so if your plans change you need to let me know or you will be charged for the dinner.
Attendees: Meg Comer, Art Duffy, Jim Dillon, DJ & Cathy Moore, Richie Morris, Tommy Morris, TJ Morris, Rob Smith, Dan O’Donnell 2x, Polly & John Kelly, John Kurek, Charlie Hounihan, Karen Pierce, Beth Larocca, Tom & Jeannie Lawson, Al Naclerio, Roy Alexander, Billy Rice, Patti & Bill Simms, Bill Comer, Art Neff, Rudy Fasciano, Eileen Barker
family style appetizers
truffled ‘mac n’ cheese’
with potato chips and crisp pancetta
seared sea scallops with sautéed morels,
rendered guanciale, petite peas, watercress, caramelized creamy shallots,
truffle oil drizzle
Stetson chopped salad – our signature salad!
smoked salmon, arugula, pearl couscous, sweet dried corn,
bruschetta marinated tomatoes, Ciao trail mix (pepitas, black currants, Asiago),
pesto buttermilk dressing
choose your entrée
half-pound, served with brown butter-roasted purple
Peruvian potatoes, sautéed cauliflower, sunchoke chips,
Meyer lemon butter sauce, micro greens
grilled chicken breast
over black bean risotto, topped with
roasted corn/tomatillo salsa
slow roasted pork shank served atop a cheesy fingerling
potato casserole and topped with shallot marmalade
and micro coriander
pastrami style short rib
7 days brined then smoked, slow cooked and served with
sautéed Brussel sprouts and shallots, Yukon Dijon mashed potatoes
and drizzled with a pink peppercorn/,aple gastrique
grilled to medium-rare, chile/espresso rubbed and accompanied by
white cheddar and tortilla mashed potatoes, sautéed daily vegetable,
cabernet demi glace and topped with red chile/lime butter