Dutch oven meal at chefs conference

I hosted dinner Wednesday, March 14, 2012, at the Christian Chefs International annual conference. The meal was prepared in four 14-inch Dutch ovens and one 17-inch skillet. Fitting for the rustic meal, we served it on the fireplace hearth in the main dining room of Canby Grove Camp, Oregon.

 

The menu featured:

 

Pozole verde

Grilled chicken marinated in guajillo sauce

Mexican rice pilaf

Sauteed green beans with garlic

Spring salad with balsamic vinaigrette

Avocado yogurt sauce

Salsa ranchera de arbol

Dutch oven bread

Oregon mixed berry cobbler

Done