Just wanted to thank everyone who came out and supported AIDS Athens by eating the meal I cooked Saturday night. I’d say it was a success. I did burn one pot of cous cous while trying to figure out how to work the oven (wasn’t my house). But like a good Boy Scout, I thought to bring twice as much cous cous just in case something like that happened. Here was the menu for those who didn’t come.
Appetizer: Herb Marinated Feta with Sun Dried Tomato Puree, Roasted Red Pepper Hummus, and Fresh Artisan Bread
Soup: Minestrone with Pesto Genoese
Main: Broiled Dijon and Panko Encrusted Wild Sockeye Salmon Filets, Citrus Herbed Cous Cous and Du Puy French Lentils, and Grilled Asparagus
Dessert: Red Velvet Tiramisu with White Chocolate Whipped Mousse *Donated from Ashley Capps, patissier at the Five and Ten
**The wine was expertly paired and donated by the Five-Points Bottle Shop.
The meal turned out to be good. I’d give Daniel and Myself both B+/A-. We did get a late start, but I think everyone had fun. There were lots of laughs, and we all got to meet each other, eat, drink and have fun while giving graciously to help people with HIV/AIDS. So again, thanks my friends. I had a blast!
Michael Perkins, the Guerrilla Chef
Filed under: General Food | Tagged: AIDS, AIDS Athens, Ashley Capps, Citrus Herbed Cous Cous, Du Puy Lentils, Five & Ten, Five and Ten, Five Points Bottle Shop, Red Velvet Tiramisu, Wild Sockeye Salmon
