OREGON BALLET THEATRE

 

Photo: Michael Linsmeier.
Photo by Joni Kabana.

 

2014 GALA / GET TICKETS

2014 Gala

Devil's Food Catering
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Tray-Passed Hors d’Oeuvres

Asparagus Pizzettas:
Two-Bite Flatbreads with Roasted Asparagus,
Wild Mushrooms, Fontina, and a Squeeze of Lemon

Honey-Glazed Pork Belly
with Truffled Peas and Fried Rosemary

Plated Dinner

Butter Lettuce Wedge
with Strawberries, Pickled Red Onion, Fresh Chèvre,
and Honey-Sage Vinaigrette

Roasted Pasture Chicken
with Sauce Gribiche

Potato-Turnip Purée

Creamed Kale with Roasted Chiles

Glazed Carrots

Vegetarian option:

Roasted Fennel with Chickpea Stew, Salsa Verde, and Herb Salad

Dessert

Strawberry-Rhubarb Trifle
with Vanilla Bean Pudding, Rum Whipped Cream, and Shortbread Cookie

 

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To learn more, please contact the Development Office at 503.227.0977
or email giving@obt.org

Sponsored by
Ken Wright Cellars
West Coast Event Productions


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