Brainstorming for Tastes of Spring 2010

For the last three years running I've represented St. Lawrence University at Hospice's Tastes of Spring event at the Lobster House in Norwood. Thus far I've been collaborating with Justin Martin who cooks with me at SLU. Since he's moved on to another position, however, I'm going it alone this year. With the tight financial situation at the university they are looking to keep costs minimal so my menu choices need to be geared toward affordable ingredients.

As in previous years Hospice has requested several Entree choices from which they will choose one that they wish me to prepare for the event. My first draft looks like this:

• Soy & Maple Glazed Salmon, Quinoa Pilaf, Gingered Chinese Vegetables
• Balsamic Braised Chicken w/Swiss Chard & Tomatoes, Creamy Parmesan Polenta
• Apple Dijon Roast Pork, Potato Gratin, Glazed Winter Vegetables

All of these options should be fairly affordable to prepare (I'll double check ingredient prices today at work to confirm this), yet involve delicious flavor combinations, and (I hope) sound quite appealing on paper. Each of these should also lend themselves very well to a good combination of do ahead cooking and last minute assembly, which is especially important since I have a limited space in which to work for this event.