Goshen Chamber Then & Now Festival and Feast

HONOREES

Then

Goshen Historic Track (Not for Profit)
Tom’s Greenhouses & Florist (Small Business)

Now

Heros for a Cure (Not for Profit)
Pedal Goshen (Small Business)

Business of the Year

Griffith-Olivero Realtors

THE FEAST

by Oak & Reed Downtown, Cornucopia Concepts Caterers, Angelita’s Mexican Kitchen & Delancey’s Restaurant

Oak & Reed Downtown

• Homemade Ricotta with Fig Jam on Cinnamon Raisin Sourdough
• Fresh Pumpkin Agnolotti with Chestnut Cream and Almond Crumb
• Chicken Gumbo with Dirty Rice
• Mussels Dijonnaise (Dijon Mustard, Local Pilsner, Shallot and Garlic)

Cornucopia Concepts Caterers

• Grilled Marinated Chicken Skewers, Roasted Assorted Vegetables, Roasted Lemon Potatoes
• Greek Salad, Roast Pork Souvlaki, Organic Baby Spinach Pie
• Hummus, Roasted Peppers, Olives, Stuffed Grape Leaves, Caponata, Lentil Salad Platters
• Briam & Feta, Artesian Pita Bread and Tzatziki sauce trays, Baked Orzo Pomodoro Garlic & Basil
• Assorted Baklava Tray

Angelita’s Mexican Kitchen

• Tamales (Green and  Red sauce  with chicken and Rajas with Queso Fresco) – Tamales are made with corn flour mix and inside of each one have either green or red sauce with chicken and also ones with only vegetables, peppers, onions and queso fresco.
• Lamb – Marinated in Red sauce with different species and cooked for four hours.
• Pollo en Mole Verde – Chicken Breast with a  thick green sauce. ( original recipe  all greens with a touch of spicy and a lot flavor)
• Steak – Beef chunks in red sauce based on guajillo peppers, sliced of red peppers, potatoes and spices.
• Sides – Salsa Verde y Roja, Arroz y Frijoles

Delancey’s Restaurant

• Butternut Squash Soup
• Pumpkin Ravioli with Cider and Chipotle cream sauce
• Panko Roasted Chicken Thighs with Mustard and Thyme
• Fennel Roasted Pork Loin with Apples and Pears
• Maple Glazed Carrots
• Pumpkin Spiced Churros