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Photograph by Kathy De La Torre
Ann Monroe (left), chairwoman of the luncheons on the terrace at Villa Montalvo, is joined by co-chairwoman Caroline Clark on the terrace where 120 lunches will be served each week during the summer.
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Montalvo luncheons offer a gourmet extravaganza
By Suzanne Cristallo
It's that time of year again--time for umbrella-shaded luncheons on the terrace at Villa Montalvo in Saratoga. Nearly 200 volunteers of the Montalvo Service Group make the fashion show luncheons a near sell-out each year. They work to earn money for the maintenance of the old villa built in the 1920s by the late Sen. James Phelan, as well as its art program and future Artists' Residency complex. The group, led by chairwoman Ann Monroe of Saratoga, will serve lunches during three seatings every Wednesday in July and August, along with fashion shows from local boutiques.
This year's "Millennium Menus" are the creation of Pat Smith's Extravaganza, a Saratoga catering company. Smith will prepare a different entree each week, which may be substituted on advance notice with a vegetarian dish. Wine will be available, according to publicity chairwoman Doris Martinez.
The July 5 selection is noisette of poached Atlantic salmon--a trimmed, rolled and tied fish in the round shape of a hazelnut. The salmon is accompanied by chervil burre blanc (white butter flavored with a parsley-like herb, tasting slightly of anise) over baby spinach tossed with raspberry walnut vinaigrette. Fashions are by Smith Alder.
On July 12, the entree is an oven-roasted free-range chicken filet kabob with peppers and purple onions on a bed of greens with jalapeño apricot dressing. It is served with curried artichoke rice salad and haricots verts (green beans) with herbed vinaigrette. Dessert is a mini-eclair. Fashions are provided by Exclusively Yours.
On July 19, roast pork tenderloin is the fare. It is served on a bed of dried fruit dressing with toasted walnuts and fresh sage topped with a caramelized Granny Smith apple and onion demi-glaze. Accompanying the course are matchstick vegetables with scalloped leek/garlic cream potatoes. Fashions will come from Smith Alder.
The July 26 cuisine is pancetta-wrapped prawn kabobs with apricots brushed with apricot Dijon on a bed of julienned cabbage with Oriental stir-fried vegetables. It is served with a mélange of oven-roasted potatoes and followed by a fresh fruit tart. Fashions come from The Collection.
Aug. 2 will be accompanied by confetti meat loaf--beef, veal and pork blended with herbs and vegetables, served on a bed of arugula, red oak lettuce and watercress with mascarpone-roasted garlic mashed potatoes and cubed roasted root vegetables. It is followed by a chocolate cup of fresh berries. Fashions are by Time Out.
Roasted Angus New York strip steak will be the Aug. 9 entree. The herb-encrusted steak is sliced and served on toast, and topped with portobello mushrooms and lemon-thyme demi-glaze. Roasted baby Yukon gold potatoes with rosemary and sautéed squashes will also be served. Fashions are from R.K. Shugart.
On Aug. 16 guests will be treated to filet of sea bass stuffed with tarragon seafood mousse with champagne beurre blanc on a bed of braised Swiss chard and arugula; scalloped sweet potatoes and broccoli rabe with fresh kernel corn. Dessert is a fresh fruit tart. Time Out will provide the fashions.
The Aug. 23 menu is chicken breast Mexicana marinated in fresh lime and cilantro on a bed of pineapple, napa cabbage cole slaw with black-bean corn salsa. It is served with Mexicali pasta salad and ratatouille-stuffed yellow squash.
Tickets are $24 each and reservations are a must. Shuttles are available from Villa Montalvo parking lot 4, at 15400 Montalvo Road, from 11:45 a.m. to 1:15 p.m. Call 408.961.5823 for details.
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