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August Chef’s Night Out

Town Center residents signed up to attend a special 5-course upscale dinner prepared by our own chefs. The menu began with a S.W. Caesar Salad in a Parmesan Bowl as the salad; the starter was a Crab stuffed Mushroom, followed by an appetizer which was a California Sushi Roll with Rice, Cucumber, Avocado and Bell Peppers rolled in Seaweed Paper and served with Soy Sauce. The entrée was Prime Rib served with Horseradish Sauce and Au jus, accompanied by roasted Rosemary Potatoes and grilled Harvest Vegetables. Dessert was a decadent Chocolate Ribbon Mousse. Select wines were paired with the courses, along with other beverages that were offered. Residents ate by candlelight with flowers and soft music playing in the background.

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