2011 Fall Luncheon

LHAS Annual Fall Luncheon 2011

With its holiday decorations arranged like jewels, the LeMont Restaurant looked positively radiant while serving as host facility for the LHAS Annual Fall Luncheon on November 16, 2011. Co-Chairs Mary Beth Hacke and Betsy Wotherspoon created a fun-filled adventure of mixology, cooking and shopping for the LHAS members and their guests

Beautiful Centerpieces by Ruby Kang and Luncheon Favors of Candy Apples by Laura Kronk, Ruby Kang, Betsy Wotherspoon, Cindy Kacerik, Christine McCormick and Lisa Gaydos

Over 100 people sipped complimentary beverages as they shopped in boutiques offering everything from infused flavored honey to holiday outfits for pets. “What’s so much fun with this event are the wonderful vendors that bring unique and different items for holiday gift buying. I’ve never had chocolate or mint honey before. Delicious!” commented LHAS Board Member Nancy Sansom.

The Annual Fall Luncheon raises money for the LHAS Emergency Care Packets. These packets are provided to family members who are unexpectedly at the hospital with an emergency patient. Items such as toothbrushes, combs and other toiletries are included. LHAS purchases, assembles and hands out over 1000 packets per year. LeMont Restaurant and all the vendors donated to the fund as well. Co-Chair Mary Beth Hacke said “You will never be disappointed when you plan an event at the LeMont Restaurant. They are professional, accommodating and extremely generous.”

Summer Voelker and Barry Young

The luncheon guests were treated to an informative session on vodka mixology with Still Master Barry Young, co-founder of Boyd & Blair Vodka. Barry explained that the company is housed in what used to be part of the Glenshaw Glass Factory and uses only locally grown potatoes to make the mash for its triple distilled vodka. Boyd & Blair Vodka received a five star rating in F. Paul Pacult’s Spirit Journal and has won several other awards as well. Along with mixologist Summer Voelker, Barry explained the distilling process and provided several recipes for holiday celebrations.*

Chef Kevin Watson

As the crowd lunched on salad, chicken breast with traditional stuffing, herbal whipped potatoes and a dessert of creamy pumpkin cheesecake, Chef Kevin Watson demonstrated several of his favorite recipes for holiday dishes. Executive Chef of Savory in the Strip District, Chef Watson entertained the group with his easy manner and organic cooking style. With over 25 years of experience as an Executive Chef and Executive Pastry Chef, he is also owner of Pittsburgh Premiere Catering and serves as personal chef for several of the top CEOs in the city of Pittsburgh and for many of the Steelers.

The luncheon ended with the drawing of a winner for an autographed Steelers sign and continued shopping at the 19 different vendor boutiques

Co-Chairs Mary Beth Hacke
and Betsy Wotherspoon

LHAS expresses it great thanks and gratitude to Co-Chairs Mary Beth Hacke and Betsy Wotherspoon and the Annual Fall Luncheon Committee, our speakers Chef Kevin Watson and Still Master Barry Young, our many boutique vendors, the LeMont Restaurant, and the LHAS staff members for creating another magical day for LHAS Membership!

If you would like to become a member of LHAS, donate to the LHAS Emergency Care Packets, and/or volunteer for LHAS related activities, please contact the LHAS Office at 412-648-6106.

For more photos of this event, please visit our facebook page by clicking on the facebook icon on the upper right hand corner of our Home page.

The LHAS Annual Fall Luncheon Committee: Carrie Conboy, Jackie Dixon, Lisa Gaydos, Co-Chair Mary Beth Hacke, Cindy Kacerik, Ruby Kang, President Laura Kronk, Christine McCormick, Nancy Sansom, Executive Director Dee Dee Troutman, Sue Varga, Deb Wheeler, Co-Chair Betsy Wotherspoon

Vendors: Evelyn’s Elegant Edibles, H.M. Design, Marie Paul Kyros, My Shoe Girl, One Brilliant, Patricia Goettel, Plaza Designs, Plumberry Gifts, Pretzel Crazy, Toffee Taboo, Le Perla, Apoidea Apiary, Deb McFarland--Exceptional Pets, Little Inklings, Simply Bella Bows, Janet Marchelletta, Beijo Bags, Arbonne, Richard LeBeau-author Count Noble: The Greatest Dog That Ever Lived.

*Recipes

Boyd & Blair Cranberry Cocktail

2 Tablespoons Boyd & Blair Potato Vodka
3 Tablespoons Cranberry Simple Syrup
1/2 Cup Seltzer Water

Mix three ingredients together and add to a rocks glass filled with ice. Garnish with lemon.

To make martini version: add 3 Tablespoons Boyd & Blair Vodka and 1 Tablespoon Cranberry Simple Syrup to a shaker filled with ice. Shake and strain into a martini glass and garnish with lemon peel or fresh cranberries.

Cranberry Simple Syrup

2 1/4 Cups Fresh Cranberries
1 Cup Water
1 Cup Sugar

In a medium saucepan, bring cranberries, sugar and water to a simmer over medium heat. Reduce to medium-low heat and cook until cranberries are tender but haven’t burst, about 10 minutes. Let cool, then strain through a fine mesh sieve. Discard cranberries.

Snowbird Punch (courtesy of Summer Voelker)

Muddled Mixture:
1 Cup Sugar
Zest of 6 Lemons
1 Thumb-size chunk of ginger peeled and sliced thin

Base Punch:
3 Cups Boiling Water
6 Teabags of tazo ® wild sweet orange tea (orange pekoe will work also)

Let tea steep for 10 minutes, remove and discard bags, then add to the sugar mixture while still warm and stir to dissolve sugar. Place in refrigerator to chill at least one hour. Remove ginger and lemon peels from the liquid.

Add to Punch Base:
Muddled Mixture
1 Cup Lemon Juice
2 Cups Cointreau (Orange Liqueur will work also)
1 Bottle of Boyd & Blair Potato Vodka
1 Litter of Ginger Ale (or Sparkling Wine for extra kick)M
Orange Slices for garnish

Roasted Pear Bellini

2 Tablespoons Boyd & Blair Potato Vodka
1 Tablespoon Pear Puree**
Prosecco to Champagne to float

**Roasted Pear Puree
2 Fresh Pears
1 Tablespoon Honey

In a shaker half filled with ice, add pear puree and Body & Blair Vodka and shake vigorously. Pour into Champagne flute and top with Prosecco.

Balsamic Onion Tart with Goat Cheese and Thyme

Makes 1 large (9 or 10 inch) tart or 8 small (4 inch) tartlets

INGREDIENTS:
Crust:
2 cups (225g) all-purpose flour
Pinch salt
1/2 teaspoon mustard powder
Pinch cayenne pepper
115g butter
4 tablespoons iced cold water
Filling:
2 tablespoons butter
4 white or yellow onions, very finely slice
1/3 cup balsamic vinegar
1/4 brown sugar
Salt and freshly ground black pepper
Stem of fresh thyme
5 oz. soft goat cheese
2 tablespoons fresh thyme leaves or sprigs of fresh thyme

DIRECTIONS:
To prepare filling, melt the butter in a large, heavy-based frying pan. Add the onions, salt, pepper and thyme and cook gently for about 30 mins until the onions are soft and transparent but not browned, stirring occasionally.
Add the sugar and balsamic vinegar and continue cooking for another 30 mins or so until the onions are almost dry. Don't rush this stage; the longer and slower the cooking, the better the marmalade will be. Remove the thyme. Set aside.
To make crust, in a food processor blend the flour, salt, mustard, pepper and butter until the mixture looks like fresh breadcrumbs. Add the cold water and pulse the food processor until the pastry just comes together. Don't over-process. Gently pull the pastry together with your fingers, wrap the ball in plastic film and chill in the fridge for at least 15 minutes to allow the pastry to relax.
Preheat the oven to 375 degrees F.
Roll the pastry thinly and use to line a 9 or 10 inch tart pan in diameter or several mini tart pans. If your dough is exceptionally crumbly, you can also press it into the tart pan rather than rolling it. Line the uncooked crust with foil or parchment paper, fill with 'baking beans' or pie weights. It is essential to support the sides of the tart in this way to prevent them falling in and to stop the base rising. Bake for 15 minutes or until the pastry is 'set'. Remove weights and lining and return the pastry to the oven for another 10 mins or until the crust is cooked and golden brown.
Spoon the onion mixture into the cooked pastry cases and top with crumbled goat cheese.
Reduce the oven temperature to 350 degrees, and bake filled tart for 15-20 minutes or until the filling is hot. Garnish with thyme leaves. Serve warm with balsamic-dressed salad leaves and fresh crusty bread.

Fennel, Orange, Pomegranate Salad

Ingredients:
1 large fennel bulb, cut in half lengthwise and thinly sliced
3 oranges, peeled and cut into rounds
3 cups arugula leaves and romaine equal parts
1/2 cup olive oil
2 1/2 tablespoons orange juice
pomegranate seeds
salt and pepper to taste

Preparation:
In a small bowl, add olive oil and orange juice. Using a whisk, mix well.
Add salt and pepper to taste

Divide arugula equally onto plates. Scatter fennel slices over arugula and romaine

Place orange rounds over fennel. Sprinkle pomegranate seeds over salad

Finally, drizzle dressing over each completed salad. Serve immediately.

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