Sunday, May 2, 2010

The Carriage House Art show presented by
The Somerset Ridge Painters

Our guests were greeted by
Vicki Johnston and Winnie Davis
and the beautiful painting by Audrey Benskin
called simply "Argentine"
The guests above are Nina Freed  and
Tiffany Freed Sizemore,
wife and daughter of
artist Doug Freed of Sedalia, Missouri.
Behind the bar, Audrey Benskin poured glasses of
Somerset Ridge wines with
JoAnne Carlton and Vicki Johnston
The Carriage House is part of the Levee complex on 43rd Street
between Broadway and Main.
Not only did the Levee host the art show, but also a fun Kentucky Derby Party in the bar! 
The beautiful dark red brick walls were a perfect
background for our paintings. The house was built in the late 1800s
and is a perfect place to party...or have an art show!
Audrey and guests
Thanks to all of our guests who spent the afternoon with us.
The Somerset Ridge Painters will continue to paint, exhibit their paintings, and party.
I will continue to let you know when and where!

Here is a Somerset Ridge recipe for you.
Somerset Ridge Salmon
Four 6-ounce skinless , center-cut salmon fillets

1/4 cup fresh orange juice
4 tablespoons plus 2 teaspoons unsalted butter
1 garlic clove, minced
1 pound sliced cremini or oyster mushrooms
Freshly ground pepper
8 medium scallions , cut into 2-inch lengths
1/2 cup Somerset Ridge Vineyard Chardonnay Wine
1/2 cup fish stock
1/4 cup heavy cream
1. Preheat the broiler. Lay the salmon fillets in a baking dish and pour the orange juice over them. Season with salt; let stand for 5 minutes. Turn the fillets; let stand for 5 minutes longer.
2. Meanwhile, in a large skillet, melt 4 tablespoons of the butter. Add the garlic and cook over moderately high heat until fragrant. Add the mushrooms; season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes. Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes. Add the wine; boil for 1 minute. Add the stock and cream and simmer for 3 minutes.
 Season with salt and pepper.
3. While the sauce simmers, transfer the salmon to a rimmed baking sheet, skinned side down. Top each fillet with 1/2 teaspoon of the remaining butter. Broil 5 inches from the heat for 5 minutes, without turning, until richly browned and just cooked.
Spoon the sauce on plates, set the salmon on top and serve.

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