May 18^th – Friday – 11:30am – 12:30pm   

Concord – State Library – 20 Park Street

Pasta Ribbon Cutting with the Governor at approx. 12:15pm

 Dignitaries, Sponsors and Media will be invited to this kick-off event….with the attraction that the 10 Celebrity Chefs will come with a tray (or 2) of easy to eat tasty treats!

So come on out an show your Indian Head Resort Spirit!

Sunday, May 13th 10:30AM - 2:30PM

A Fantastic Mother's Day Brunch! A Family Feast Featuring:

• Prime Rib Carving Station!
• Omelette Bar
• Salmon
• Roast Young Tom Turkey
• Fresh Breads, Rolls & Pastries
• Vegetarian Items
• Salads, Dessert Items & Much More!

Deluxe Mother's Day Brunch
$18.99 Tax & Gratuity Not Included
Kids (12 & Under) $9.99

Special Gift for Mom!

Be good to your food and your food will be good to YOU!

Tenderloin Filet with Wild Mushroom Ravioli and Diablo Sauce

2 ea - Tenderloin filet, 8 ounce
1 dash - Salt
1 dash - Black pepper
1 dash - Red pepper flakes
2 tsp - Garlic, minced
2 cup - Baby spinach
2 tsp - Extra virgin olive oil
1 ea - Pesto Sauce*
1 ea - Wild Mushroom Ravioli*
1 ea - Diablo Sauce*
¼ cup - Parmesan cheese, for garnish
Instructions- Cook Filet to desired temperature.  Let rest for 1
minute before plating.  Gently wilt spinach in olive oil with garlic
over medium heat, about 30 seconds.  Place in center of plate.
Add Diablo Sauce, Wild Mushroom Ravioli, and drizzle Pesto
Sauce over top.  Place Filet on spinach.  Garnish with
Parmesan cheese and enjoy!
*Pesto Sauce
1 tsp - Garlic, minced
10 ea - Basil leaves, fresh
¼ cup - Extra Virgin Olive Oil
1 T - Pine nuts
1 T - Parmesan cheese, grated
Instructions - Puree all ingredients.  Set aside for later use .
*Wild Mushroom Ravioli
1 ea - Egg
1 cup - Flour
2 T - Water
4 ea - Button mushrooms
4 ea - Cremini Mushrooms
4 ea - Shitake mushrooms
2 ea - Morel mushrooms
1 T - Garlic, minced
2 T - Parmesan cheese
4 ea - Basil leaves, fresh
To taste - Salt and pepper
Instructions - Combine egg and flour, mix until smooth.  Add
water and salt to dough.  Mix until smooth.  Let dough rest 1
hour, then roll 1/8 inch in thickness using a pasta machine.  Cut
into 2-inch circles.  Set aside for later use.  Combine mushrooms, garlic, Parmesan cheese, basil, and salt and pepper.
Sauté over medium heat for 4 minutes, until mushrooms are
tender.  Puree and let cool.  Place 1 tablespoon of mushroom
mixture on pasta circles.  Brush edges of pasta with water.
Cover filling with more pasta and crimp edges so they do not
fall apart.  Repeat until all the pasta in used.  Place ravioli in
boiling water for 1 to 2 minutes.  Use immediately.
*Diablo Sauce
1 ea - Red Pepper, roasted and peeled
1 ea - Plum tomato, chopped
1 T - Garlic, minced
2 T - Onion, chopped
2 T - Extra Virgin Olive Oil
2 T - Chef Adam’s Bonfire Hot Sauce
½ cup - Light cream
2 T - Parmesan cheese
1 cup - Chicken stock
Instructions - Combine all ingredients.  Puree and bring to a
boil. Set aside and keep warm.