Senses were brought to life from the smells, tastes and textures of the menu items from a gourmet supper fundraiser held at Blaine Lake Gospel Chapel Aug. 25.
Eighteen guests purchased tickets in support of the church's fundraising efforts.
The event was a collaborative effort of volunteers Terry and Denyse Rapsey, Sharon Krill and Don and Martha Fehr.
The evening began with a trio appetizer platter consisting of shrimp on polenta rounds with a Neapolitan sauce, jackfish cakes with a remoulade sauce and zucchini cups with a pistachio cheese filling.
The second course was potato, leek and cucumber vichyssoise. This was a deliciously prepared thick soup that was served cold, garnished with chopped chives.
The orange and fennel salad was the next item on the menu. Orange slices complemented the crunchy and slightly sweet taste of fennel creating a unique flavor.
The main course consisted of Spanish chicken specially seasoned and baked to perfection, served with spiced pilau rice with saffron and green beans.
To end the meal, fresh fruit torte was served with raspberry coulis. The efforts of the evening resulted in fellowship, good food and the raising of $1,600 for the church.
