Simpson’s Party

September 26th, 2010

Summer Buffet Lunch

mmmmmmPork Chops
Roasted All Natural Pork Chops with a Mushroom Gravy

Wiggum’s Chili with “Quetzlzacatenango” Peppers
Rancho Gordo Beans, Ground Beef, Peppers, Onions, Garlic, Spices and Dark Chocolate

Seared “Three-Eyed” California Sea Bass, Bacon Aioli

“Tamaco” Risotto
Smoked Tomatoes sautéed with Arborio Rice, Spring Onions and Chicken Stock

Marge’s Fresh Veggies
A variety of Fresh Local Summer Vegetables Sautéed with Olive Oil and Garlic

Lisa’s Tofu Dogs
Grilled Tofu Dogs served with Onions, Sauerkraut, Ketchup and Dijon Mustard

Fat Tony’s Pasta Primavera
Sautéed Seasonal Vegetables and Penne tossed in a Roasted Garlic Cream Sauce

Lake Springfield Braised Lentils
Le Puy Green Lentils braised with Onions and Herbs

Lisa’s Vegetarian Gazpacho
Heirloom Tomatoes, Onions, Garlic and Red Wine Vinegar with Pickled Cucumbers

Moe’s Pickled Eggs
Hard-boiled Eggs pickled in Cider Vinegar with Pickling Spices

Nachos Flanders Style
Organic Local English Cucumbers Topped with Cottage Cheese

Frosted, Rainbow Sprinkled Donuts
Bart’s Peach Lime Squishees
Virgin Flamin’ Moe
Cherries, Burnt Vodka, Simple Syrup, Lime Juice