When we first opened The Oaks
Bed and Breakfast we offered a monthly dinner that featured four courses and
was scheduled by reservation only. We wanted to keep up with that plan but with
five children who are pretty active, it quickly had to be let go.
In keeping with the dinner vibe
we switched our mindset and plan, to a live auction donation. This dinner
donation can be found at two regular spots each year, one at the Saint James
Catholic Church Auction and the second at the Live Broadcast of the Symphony
Auction. Any other donations are made based on the need of the organization or
charity. Each menu is different and set for those who are scheduled to attend
and enjoy the meal.
This year for our Saint James
group we curated an Asian Themed dinner covering five courses, to tempt the palate.
All dietary considerations are covered in our dinners and we have no problem
creating menus with those needs in mind.
For this meal we even brought to the table a
specialty cocktail featuring sake. Be on the lookout for that drink next month
in our cocktail of the month. Until then we hope you will enjoy reading about
the menu we featured for this wonderful dinner.
Our first course started with
passed appetizers while everyone was arriving and drinks were ordered. Asian
shrimp wonton cups, Sticky Thai meatballs, and Thai red curry deviled eggs,
tempted our diners to start the evening off. Each choice has a myriad of
flavors that were different with each choice. The overwhelming favorite, the
deviled eggs. Anytime we serve deviled eggs they are always a crowd pleaser.
Our second course is a soup course and we
selected miso soup for our guests. This simple but flavorful soup hits the spot
on taste buds and tummies. Miso is not to filling so as to take up valuable
space for the remaining courses.
The third course is our salad
course which we served non-traditionally with three different selections to
tempt the tastebuds. Homemade Kimchi, a Sweet and tangy cucumber salad, and a
Spicy Korean carrot salad filled out the plate. Each one a little different
than the other with hits of spicy and sweet to tempt the palate.
Our fourth course is our main
course where we served Ahi tuna with Bang Bang cauliflower and Crispy Okra that
is pan fried with other seasonal vegetables. The pink tuna mixed with the
creamy Bang Bang sauce and crisp vegetables brought everything together for our
guests. This course might have been my favorite!
Last but not least was the fifth
course, Japanese Cheesecake. This light and fluffy cheesecake topped with fresh
raspberries and powdered sugar was a delight after such a wonderful meal. You
might be wondering what makes this cheesecake different? Well the base of the
cake is the middle itself. No graham cracker base just the wonderful lightness
of the cake itself. With a small amount of cake flour and meringue, this cheesecake
was heaven in each bite. The texture is lighter and not as dense as traditional
cheesecake, a wonderful change to the norm.
We hope you enjoy our recounting
of the dinner. And we hope that you will be the next person to make a bid at
one of the two auctions for this delicious meal. The menu will be different but
just as amazing and adventurous as before. Thank you from us at the Oaks Bed
and Breakfast.
