A total delight
Beet Ravioli
Bravo to Pearl River Hilton Executive Chef Ellen M. Zarcone, who exceeded my expectations with the many-course raw vegan meal she made for me at the rehearsal dinner for my niece Tracey’s wedding. The rehearsal dinner was held at the Pearl River Hilton, in Pearl River, NY, just over the New Jersey border.
I had contacted Chef Zarcone several weeks before the wedding about the possibility of her making me a raw vegan meal, and she asked if I would like to send her some recipes. She made some of the recipes I sent her, and she also improvised.
I was beyond impressed, especially since this was Chef Zarcone's first experience making raw vegan cuisine! The ingredients were organic and excellent, the plating was picture-perfect, and the flavors and textures were divine. I felt like royalty!
Here’s what Chef Zarcone and her staff served me at the wedding rehearsal dinner:
Beverage: Lemonade
Hors d'oeuvres platter: Beet Ravioli (pictured above)
I had contacted Chef Zarcone several weeks before the wedding about the possibility of her making me a raw vegan meal, and she asked if I would like to send her some recipes. She made some of the recipes I sent her, and she also improvised.
I was beyond impressed, especially since this was Chef Zarcone's first experience making raw vegan cuisine! The ingredients were organic and excellent, the plating was picture-perfect, and the flavors and textures were divine. I felt like royalty!
Here’s what Chef Zarcone and her staff served me at the wedding rehearsal dinner:
Beverage: Lemonade
Hors d'oeuvres platter: Beet Ravioli (pictured above)
Hors d'oeuvres platter: Mini Pizzas
First Course: Onion Biscuits with Date, Walnut and Thyme Spread
Salad: Shaved Fennel, Citrus and Apples, with Citrus Dressing
Entree: Ribbons of Vegetables with a Cilantro Walnut Pesto
Dessert: Judy Pokras's "Surprise Cake" recipe with Raspberry Coulis
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