Victory Grill Dessert update

I specialize in the salty, so for our dinner this Friday at the Victory Grill I've enlisted my friend Erin from Wildflour Bakery to help with the sweet. Erin just emailed me the lowdown on the dessert and, damn, it sounds good. If you haven't already bought your ticket for Friday, this should get you off your rump.

Dessert will be:

Orange Saffron Pound Cake with Honey Zabaglione and Seasonal Fruit. YUM!

Join us at the Victory Grill.

We are proud to announce that we will be hosting a Farm to Table dinner in conjunction with the historic Victory Grill. Nourishing the Soul, to be held on Friday May 28th, will feature Richardson Farms Pork, Thunder Heart Bison and produce from Johnson's Back Yard, Animal Farm, Fruitful Hill Farms and others. The meal will be accompanied by a wine pairing from East End Wines. Following dinner, Soul Kitchen will perform. Tickets are $30 for an individual, $100 for a table for four and $175 for a table for eight.

Menu

First Course:
Frito Misto - battered and fried seasonal vegetables
Fresh Chicharrones - Richardson Farms Pork Skins fried and seasoned

Second Course:
Pickle Plate - Animal Farm Carrots, Fruitful Hill Beets, Hillside Farms Brussel Sprouts and more

Main Course:
Pancetta Wrapped Mortadella Link - Salt & Time's mortadella made from Richardson Farms Pork and Thunder Heart Bison in sausage form, wrapped in our pancetta, served on a Barrie Cullinan Baked Goods roll and accompanied by Tuscan Baked Beans
*Vegetarian Entrée available upon request

Dessert:
Seasonal Fruit Tart

Seating is limited and tickets are on sale now at www.historicvictorygrill.org. See you there!