Sargent’s Fine Catering was proud to cater the annual Harpeth Hall Main Event again this year. The theme was “Homegrown” and centered around locally grown or “like mama used to make” family style dishes. Parents’ of Harpeth Hall students were asked to submit some of their own personal recipes, which were then judged by our kitchen based on taste and originality. The top three dishes were awarded ribbons by our Chef. All recipes were organized into a lovely cook book created by Harpeth Hall alumni.
-HORS’ DOEUVRES-
Gravlox with goat cheese mousse on pepper toast
Mini open-faced Reuben sandwiches with Thai remoulade
Rotolo crostini- Fresh mozzarella, roast tomato and pesto set atop a garlic toast round
-ENTREES-
“Good Luck” Cheesy beef casserole (3rd Place submission by Alice Essary)
Roasted pork loin stuffed with field greens, mushrooms, roasted tomato and cherries
Slow cooked southern chicken and rice
-SIDES-
Sweet corn pudding
Squash and zucchini casserole
Sunrise mashed potatoes- Sweet potatoes added for golden color
-SALADS-
Local Field Pea Salad with artichokes and sweet peppers and herb vinaigrette
Seven layer salad
Shrimp, cucumber and artichoke salad
-BREADS -
Cracklin’ cornbread (2nd Place submission by Julie, Neil, Bryanna and Jaclyn Sherman)
Aunt Pat’s homemade yeast rolls
Cheddar biscuits
-DESSERTS -
Chocolate cobbler (1st Place submission by Beth Rader)
Lemon bars with blueberries
Berry cobbler- Served with vanilla ice cream
