Corks and Forks

 

 

Join us Wednesday evening, March 23, 2016 for Corks & Forks! Proceeds from the event will benefit student scholarships and the UW-Fond du Lac Foundation. The evening centers on a four-course dinner featuring French cuisine, which begins with French hors d’oeuvres and includes complementary wines.

Live & Silent Auction, Cork Pull, 50/50 Raffle and more!

See the event flier.

Sponsors:

Thank you to our sponsors for their generous support!

Golden Fork Marque Sponsors:

Agnesian Healthcare

C.D. Smith Construction, Inc.

Society Insurance

Silver Spoon Sponsors:

J.F. Ahern Co.

Table Sponsors:

Allen and Betty Buechel

Edward Jones Investments - Dan Sprader

Grande Cheese

Holilday Automotive

John O'Brien and Judith Berger O'Brien

Mid-States Aluminum Corp.

Pat Miller - Culver's Restaurants

Media Sponsor:

Action Reporter Media

Other Donations:

Botanicals Floral Studio

Grande Cheese

InStitches/Georgetown Cleaners

Nielsen

Tickets:

Individual reservations are $75 per person. Reservations are needed in advance by March 11, 2016. No walk-ins for this event.

Reserve your seat by mailing this form or by calling (920) 929-1335.

You can also make a reservation and pay online:

You do not need a PayPal account to donate. Simply use the "Continue" link in the "Don't have a PayPal account?" section.

Note: You do not need a PayPal account to pay online. Simply use the "Continue" link in the "Don't have a PayPal account?" section.

After clicking on the “Review Donation and Continue” button, the next screen has a “OPTIONAL Add donation instructions” link that when clicked on opens a text box where special instructions can be added. Please use this box to indicate that this is a reservation for Corks and Forks and list the people for whom you are reserving seats.

 

Menu:

Hors D’Oeuvres

Escargots A La Bourguignonne – Escargots in classic garlic wine stock served in mini tart shells

Quiche Lorraine – Bacon, Swiss and Egg in Pastry Crust

Mini Croque Madam - Open Face Ham, Cheese and Béchamel Sauce on Sliced Baguette

Gougères – Classic Cheese Puffs

Seafood Course

Coquilles St. Jacques – Scallops in a Cognac cream sauce topped with Gruyere

Salad

Salad Nicoise - Bib Lettuce topped with Wine infused potatoes, Green Beans and Egg in the classic Dijon-Shallot Dressing

Entrée Plate

Coq au Vin – Chicken baked with bacon, burgundy and cognac with garden vegetables

Steak Diane – Sauteed Tenderloin fillet with Mushrooms, Shallots Brandy and Wine

Cassoulet Au Canard – Duck Confit, French sausages and white beans slow cooked with vegetables casserole style

 Ratatouille – Eggplant, Zucchini and yellow squash stew with additional veggies and herbs

Dessert

Crepes Suzette / Pain Au Chocolate – Crepes topped with crème fraiche and a delicate orange sauce and a fresh chocolate croissant on the side