Squash soup, pork medallions, red cabbage
It isn't possible to say that the prize-winning dinner for naming the Foothills Village newsletter was a success since this column is being put together prior to the event. A separate article will provide details of the dinner, but today, we can share a few of the recipes that are being served. The goal was to plan a menu that would celebrate the fall season during an evening at the lovely Butterfly Creek Inn owned by Sarah Huff, which is located just outside Columbus.
In thinking about ingredients that are available at this time of year, we discussed various options with The Village's office administrator, and point person for the dinner party, Lynnea Stadelmann, and settled on a roasted pear and butternut squash soup, pork medallions in a Dijon cream sauce, red cabbage, handmade spaetzle, and much more. Today's column includes a few of the recipes that we look forward to preparing for the seven friends chosen to enjoy dinner with prizewinner and hostess, Besty Freeman. Personally, we are looking forward to Lynnea's handmade spaetzle topped with Gruyere.
