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| Third Course: Dill Crusted Salmon with Fennel , Yukon Potato, Pearl Onions, Asparagus and Lemon Beurre Blanc |
Tuesday night, alumni, faculty, board members and parents of
The
Hudson School came together for their annual Trustee Dinner at
Amanda’s Restaurant. For many years, the school and its board have hosted the event involving
a five-course meal with complimentary wine pairings, to raise money for the
school’s scholarship fund.
Amanda’s is a
mainstay of Hoboken (more here,
here,
here
and here),
offering fresh and classic food laced with comfort and refinement. Each course
at this event was visually balanced and alive with color, from the mint green
of the pea flan, to the coral pink of the salmon and bright red of the tart
raspberries. Quality was present in the pretty ingredients and the varied
textures throughout the courses along with the polished flavors.
 |
| First Course: Balsamic Roasted Strawberries with Olive Oil Whipped Goat Cheese, Basil, Arugula and Grilled Baguette |
 |
| Second Course: Spring Pea Flan with Poached Shrimp |
 |
| Fourth Course: Roasted Strip Loin with Horseradish Whipped Potatoes, Zucchini Batons, Parsley and Meyer Lemon Gremolata |
 |
| Fifth Course: Raspberry and Brown Butter Tart with Vanilla Gelato |
After enjoying chatting over the first few courses, Suellen
Newman, the principal and founder of The Hudson School, spoke to the crowd. Her
speech was heartfelt and sincere, using stories and real-life examples to
underline the reason for the delectable event: raising money for The
Scholarship Fund and enabling students who need financial assistance to attend
the private school.
RER
4.28.15
