Category: 2016-2017
Thursday, November 17th 2016
Judah Cohen
Director of Seasonal Forecasting at Atmospheric and Environmental Research
“Boston Snowpocalypse and Arctic Meltdown: Are They Related?”
Venue:
Mamma Maria Restaurant in Boston’s North End
3 North Square
Boston, MA 02113
P 617.523.0077
Wine and Social at 6:30 P.M.
Business Meeting at 7:00 P.M.
Dinner and Speaker at 7:30 P.M.
Adjournment at 9:00 P.M.
Menu:
Baked mushroom caps with goat cheese crostini
Pan-fried black and white baby arancini with fontina
Seared beef tenderloin with gorgonzola
Grilled eggplant rollatini – filled with panzanella
and goat cheese– finished with a fresh plum tomato marinara
Yellow-fin tuna tartare in Venetian style
with fresh cucumber, sliced radish, and extra virgin olive oil
Butternut squash ravioli with toasted walnuts and a sage brown butter
~
Toasted wheat barley salad with dried cranberries,
almonds, and poached pear
~
Filet of Rhode Island-harvested flounder- “Miller’s wife style” —
with parsley, lemon, sautéed spinach and couscous
Slow-cooked beef short rib with black truffle,
garlicky greens, and stone-ground Gorgonzola polenta
Imported torchio pasta from Abruzzo with fresh wild Georgia shrimp,
roasted cherry tomatoes, and harvest greens
Delicata squash cassoulet with sautéed wild mushroom,
roasted caramelized vegetables, local kale, and seasonal legumes
Braised lamb shank with roasted turnips
and a parmesan- autumn vegetable risotto
~
Seasonal dessert platters
Notes:
Thursday, October 27th 2016
Stephanie Pollack
Executive Officer of the Department of Transportation
“How Technology Transforms Transportation: From Horseless Carriages to Driverless Cars.”
Venue:
15 Newton St
Brookline, MA 02445
Menu:
Stationary Display
Fresh Thai Vegetable Rolls with Sweet Chili Sauce
Pineapple Habanero Sauce over whipped Goat Cheese served with Crackers
All Beef Meatballs in Sam Adams October Ale Sauce with Pretzel Picks
Tomato Bruschetta Dip with Garlic Croustades
Passed Appetizers
Edamame Pot Stickers with Asian Ginger Sauce
Spinach & Feta Overstuffed Mushrooms:
Smoked Duck and Blackberry Jam served in Spoons
Grilled Thai Basil Chicken Skewers
Mixed Greens, Mandarin Oranges, Jicama, Red Onion and Toasted Almonds with Herb Vinaigrette
Assorted Rustic Breads and Soft Rolls with Whipped Butter
Plated Meal:
Choice of:
Grilled Fresh Salmon with Mango Salsa and Lemon Wedge
Or
Curried Wild Mushroom and Leek Strudel
Above served with Quinoa with Lemon, Garlic, White Beans and Red Pepper Strips
Italian Green Beans with Garlic and Olive Oil Toss
Dessert Buffet
Assorted Homemade Pastries
Fresh Fruit Platter
Coffee – Tea Station
Notes:
