come support me…
Three Exclusive Dinners
I would like to invite you to one of three personal and exclusive 5-course dinners in the next 6 weeks. This is after learning that I have been diagnosed with the recurrence of breast cancer.
Here’s my Story…
It’s been a long road since my return from France this summer. I’ve been in and out of doctor’s offices, biopsies, MRI’s, second opinions, choosing surgeons, etc. I’ve been diagnosed with recurrence of breast cancer. The good news is the cancer is very small and I will not need chemo! However, in the new year, I will undergo three surgeries and will be out for months. With my out-of-pocket insurance expense already spent this year, I face starting all over for next year in which I will also reach my out-of-pocket expense. As a self-employed artist (karensilve.com) and chef, it will be hard to overcome the financial difficulties.
To help finance this, with the support of my dear friends, I created three 5-course dinners to be shared in my home around a ten person dinner table.
I have limited space and am asking for a donation of $95 per person. Please share this, invite your friends, or even give one as a gift. My dinners are very thoughtfully planned, and I take the extra time to serve them with beauty and love. See my kitchens and food on instagram and my food blog, which is on this website.
Below are the menus for you to choose and some photos of past dinners. Of course, my blog and instgram has many more photos.
Thank you for your support!
Very warmly,
Karen Silve
My Dinners
poulet confit
December 8, 2019 - 6:3-0 pm
gluten free
I love duck fat, and I love chicken. So, I’ve altered the traditional duck confit to chicken confit with a special sauce in which I use a mirabelle confiture I made and brought back from France this summer.
apéritif
with parmigiano-reggiano crisps with goat cheese mousse
cream of cauliflower soup
with shaved french truffles and truffle oil
mirabelle glazed chicken confit
served on top of black rice and with a mirabelle sauce
cheese
served with a green salad and bread
dessert- tbd
served with tea or coffee
$95 donation requested
10 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.
Boeuf bourguignon
December 15, 2019 - 6:3-0 pm
I go the extra mile with my boeuf bourguignon. It’s a 4 day process which includes marinating the meat overnight, then removing the meat to remove all of the impurities in the marinade, then braising for 4 hours, then straining, and refrigerating overnight, then finally, the day in which the work pays off… It’s beautiful.
apéritif
with parmigiano-reggiano crisps with goat cheese mousse
braised fennel
served with orange rind, pomegranates and watercress
boeuf buorguignon
served with parsnip potato purée and trumpet mushrooms
green salad
dessert- tbd
served with tea or coffee
$95 donation requested
10 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.
poisson
January 5, 2020 - 6:3-0 pm
pescatarian and gluten free
This menu was inspired by Nice in which many of the restaurants have Italian inspired food. I’ll buy a white fish in season. It is a perfect match with these cannelloni beans finished with the gremolata and a nice Italian olive oil.
apéritif
mussels on the half shell with cilantro vinaigrette
wild mushroom soup
served with crispy shiitakes and chives
crispy skin turbot (or similar in season fish)
served on top of cannelloni beans with gremolata
cheese
served with a green salad and bread
dessert- tbd
served with tea or coffee
$95 donation requested
10 person limit
checks or cash preferred.
If you prefer to pay by credit card, let me know and I’ll send an invoice.