Chef’s Dinner

My Green Spring Valley Hunt Club Visiting Chef Dinner Menu

I have cooked for many special events throughout the years. Here’s one of my menus from years back where I was the Guest Chef at the Green Spring Valley Hunt Club. The dinner was a hit (!) starting off with my mom’s vichyoisse and followed by a seared scallop citrus salad. A Grilled Duroc Pork Chop was the main course and Frozen Lemon Bavarian Cream, served in my great grandmother’s Dresden Porcelain ramikin dishes, was dessert. All of these recipes will be found in Shuga’s Cookin’.