Author Reception for Christamore House
An author’s reception was held at the home of Jeff and Jennifer Kittle the evening before the Christamore House’s 36th Annual Book and Author Benefit. Christamore House is an Indianapolis historical treasure, serving as a family and community center since 1905. Celebrating their 110th year of service this very year. The Christamore House provides the very best child and youth educational services, senior programming and life skills training to the residents of Haughville and the Near-Westside. The evening welcomed and recognized Katrina Anne Willis, Nina Sadowsky, Laurie R. King, Ellen Feldman, Elizabeth J. Church, and Lauren Belfer. After each of their introductions, the authors had an opportunity to say a few words before moving on to an exclusive book signing.
Hors d’eovures
Grilled balsamic marinated vegetable bruschetta
Beef carpaccio crostini with crispy capers, truffled honey, arugula
Smoked salmon mousse, cucumber cup, salmon roe, chive stick
Fingerling potatoes, camembert, truffle oil, scallion
Spinach & artichoke bread pudding
Porcini-crusted beef tenderloin, red onion, portabella, demi glace
Jumbo lump crab imperial tart, smoked paprika
International cheese display
Manchego, emmental swiss, brie courrone, smoked cheddar,
drunken goat cheese and gorgonzola served with crackers
and fresh and dried fruit served with marcona almonds, candied
walnuts, quince paste, french bagettes, flatbreads, crustinis
Wheels of french brie, cognac marinated figs and apricots
Barrel of english stilton blue cheese, maple cashew syrup
Humboldt fog grande cypress grove goat cheese, kumquat basil marmalade
Smoked fresh mozzarella logs, arugula pesto and balsamic glaze
Vertical Crudite
Stem- on carrots, heirloom cauliflower, broccoli,
bell peppers, and cherry grape tomatoes
with artichoke and parmesan dip
Shooter Station
Petite mozzarella, arugula pesto, grape tomato, balsamic glaze
Marinated thai beef salad, cucumbers, red onion, basil in a birch boat
Red curry cashew shrimp salad, lotus root cup, cilantro emulsion
Jam jar chopped beet salad, citrus goat cheese mousse, ginger candied pistachios
Assorted Verine Station
Blueberry, lemon curd, cake crumbles, ginger whipped cream, candied lemon zest
Espresso chocolate mousse, chocolate cookie crumbles, caramel drizzle, whipped cream, espresso bean
Nutella mousse, banana cream, vanilla wafers, chopped hazelnuts
Small Plates Station
Blackened jumbo tiger shrimp, three cheese grits, wilted greens & smoked bacon
Braised beef short rib, red wine demi-glace, truffle polenta, baby stem on carrots
Entrée Carving Station
N.Y. strip loin with smoked bacon demi-glace, horseradish cream and dijon aioli
Ancho rubbed slow roasted pork shoulder, orange ginger BBQ
with petite brioche rolls
Garlic white cheddar and chipotle mashed potatoes
Garlic and herb roasted fingerling potatoes
Stem-on carrots, asparagus tips, julienne bell pepper
Asparagus, pine nuts, sundried tomato butter
EVENT PROFESSIONALS
Catering: Kahn’s Catering
Event Planner: David Jackson
