The "Blind Dinner" part 3

After doing a great fundraiser, or several fundraisers over the years, you tend to find familiarity in the expected parts of certain fundraisers.

The "Blind Dinner" has been an extremely difficult challenge over the past year and a half to produce, for several reason. The biggest being that..everyone was blind folded!

On top of that, the naturally blind.

Well, for some reason, the higher ups decide to relinquish the whole idea (The Whole IDEA) to the center for the blind from Somerset county.

A lot of things have changed.

I no longer am challenged with doing a dinner that's "finger food only". I miss that.

The funnest part of doing this dinner was the challenge!

Do you know how hard it is to come up with food that "newly" handicapped people can eat?

It's a pain in the ass as much as it's a good challenge.
The past two where basically putting together six courses with three courses intertwined into each course. So, 18 courses that can be eaten by hand and not to be scene. The focus being on mouth presence.

So, with this dinner, no one was blind folded! The blind are still blind and the great people that donated $150 per person where able to eat a meal that they could see.

The only problem with that, is that we don't have enough nice plates to do 6 courses for 80 people. So I had to use our horrible banquet plates.

You make do with what you have I guess.

Flavors still being the focus. Just some way to entertain the mouth more then anything.
One of my favorites of the night being: Sezchuan peppercorn powdered sugar for the dessert course.
Along with some other favorites like Balsamic Blueberries and Dr. Pepper to accompany truffle infused lamb carpaccio.
We thought that Lolonis Winery was going to produce the menu in brail, instead they put together a lovely folded menu....with some minor mistakes. But, it was very nice to meet the owner's wife.

As you can tell, the staff was pumped for the dinner.