Last night's High Table dinner was vegetarian (in keeping with the College's decision to make Monday night's dinner a 'meat-free' occasion ) and featured the same menu we had planned to serve Formal Hall. Unfortunately, we had no takers for last night's formal dinner, so only the Fellows enjoyed the wonderful feast that followed!
We began last night's feast with a petit ratatouille set in Sauterne wine jelly, and garnished with sun-dried tomato. The recipe for this amuse bouche came from one of our favourite cookbooks, Terrines and Verrines by Franck Pontais. Some of you may remember that Franck came to Cambridge earlier in the year and demonstrated a few of his recipes.
Next up, we served a warm peperonata with olive-grilled ciabatta and Parmesan shavings. This great Italian starter of stewed tomato and peppers came from the Cafe Paradiso cookbook by Denis Cotter (as did the rest of last night's menu!)
Never let it be said that Pembroke can't produce amazing vegetarian cuisine!