For our annual dinner this year, a lively group of PCA members and guests descended upon Belly restaurant for an evening filled with great food, wine, and a few special treats in store.
The evening began with passed appetizers from our hosts. Favorites included creamed braising greens and grana padano tartlets and a modern riff on “fish n’ chips” of a house potato chip topped with tuna tartar.
Soon, we were asked to take our wine to a table in the dining room, after which Susan Hauser welcomed us and recapped the year on our new mike system. Our proud president remarked on successes such as our hugely popular and educational Pathways to a Culinary Career event held this November. She also reported that our membership has grown this year, thanks to dedicated member referrals and the few events we’ve opened to the public that have attracted multiple new members.
With the business complete, the games began. Susan and Vice President Lota LaMontagne hosted a foodie trivia game in which we all participated in hopes of winning great prizes. They ranged from a gift basket from Bob’s Red Mill to a consultation with LAD Communications. The members who won were thrilled with their prizes, and still buzzing about them as the staff began serving dinner.
We greatly enjoyed Chef Cameron Addy’s homestyle cooking, showcased in a first course celery soup with a smoked trout salad garnish, and in an entrée of fork tender pork osso bucco served with a cannellini bean bacon ragout and mustard fennel slaw. While he cooked, his wife Linda took good care of everyone, refilling our wine glasses and leading a team of great servers throughout the night.
Between dinner and dessert, we held the annual gift exchange before tucking into pieces of warm pear spice cake and toasting another great year for the PCA.
