An exquisite dinner prepared by Chef Kristofer Rowe included a medley of Shaved Fennel, Shiitake Mushrooms and Parmesan Reggiano followed by Pan Roasted Chilean Sea Bass with Parsnip Purée. Each course was perfectly paired with fine wine, including the dessert of Lemon Curd Meringue Cake with Raspberry Coulis and a glass of Moscato D’ Asti. After dinner we went into a ‘square’ table discussion that filled the Bee with incredible conversation.
What a joy it will be to partner with any of the lovely talents that graced our table last Thursday evening—the room was simply bursting with good energy. Thank you all for sharing your time and business aspirations, and we look forward to hosting our next Bee & Thistle Events gathering this spring. To enjoy footage from the dinner, view this wonderful clip by Josh Pancer of Item Productions http://www.youtube.com/watch?v=m4zY7HhYbSQ and photographs taken by Carrie Roseman.