November Earth to Table Dinner

with Chef Leo Bushey, Perfect Production Fine Catering

November 27, 2010 6:30pm

Appetizers

German Butter Ball Potato Croquets, Garlic Chive Aioli

Parsnip Puree, Purple Fingerling Chip

Mizuna Greens, Roasted Kohlrabi, Orange Round Carrots Wintergreen Dressing

Arugula and French Dandelion Greens, Horseradish Shoots, Zesty Lemon Sticks
Sweet Citrus Dressing

Entrée
Roasted Pork Bellies, Great Northern White bean Cassoulet, Hunter Sauce

Crispy Duck Breast

Earth to Table Vegetables
Steamed Celery Root, Brussels Sprouts with Pancetta Crisp

Roasted Adirondack Blue Potatoes, Caramelized Cipollini Onions

Dessert
Basil Crème Brulee Orange Chantilly, Marigolds

menu subject to change based upon product availability

$55 per person plus tax and gratuity

Reservations are required 419-499-7500

About the Chef

Connecticut native Leo C. Bushey, III is the Executive Chef of Perfect Production Fine Catering. Since he was 13 years old, Chef Bushey has been passionately involved in the restaurant industry for most of his life while raising the bar in the culinary scene in Connecticut. Beginning with his humble beginnings at family style restaurants, he quickly progressed through the culinary landscape where his talents were quickly recognized and nurtured by the country’s leading chefs, including James Boyce, Alex Stratta, Peter Hoefler, and Edward Flattery. Chef Bushey received his degree in culinary arts from Johnson & Wales University in Rhode Island in 1994. In 2004, he was inducted into the prestigious Les Amis D'Escoffier Society and The Chaine des Rotisseurs. 

Following six years as a Sous Chef at The Phoenician Resort in Scottsdale, Arizona, Five-Star for Mobil Travel Guide and Four Diamond designation from AAA, Chef Bushey was part of the opening task force team of another world-class property; the exclusive St. Regis Resort in Monarch Beach, California which received both Five-Star from Mobil Travel Guide and Five Diamond designation from AAA.