Thanks to our chefs for the amazing dinner we enjoyed on February 26th! The cuisine this year was Southern, and there were many uses of pecans and bourbon and butter, oh my! The first course was Bourbon Brie Bites, Pimiento Cheese Dip with Crackers, and Praline Crunch Snack Mix. Then came the second course: Blue Bayou Gumbo with Rice. The main course this year was Shrimp and Cheesy Grits paired with Southern Style Collard Greens. Finally, we enjoyed Banana Pudding for dessert. Yes, it was as good as it sounds, and eight of us enjoyed it immensely! Thanks again to this year's chefs Emma, Harrison and Ben, and to Roxanne for her long hours of helping!
