Silent Auction Items
Provided by Drs. Amy Williams and Mark Larson and Bleu Duck Kitchen.
Drs. Amy Williams and Mark Larson are welcoming a small exclusive group to their stunning country acreage for a five-course brunch provided by Bleu Duck Kitchen on Saturday, September 19 at 10:30 am. Your group of 6 will be welcomed with fresh libations before settling into a unique seasonal menu conceived by Bleu Duck’s talented chefs. After an exceptional meal with friends, guests are encouraged to walk amongst grounds exploring the orchard and grape vines, discover walking paths, take in the views, and even make friends with mascots of Black Dog Orchard, loveable black
labs Hugo and Bob Johnson!
The original 1890 house, situated on 40 acres, has been updated and over the years Drs. Williams and Larson have created a space that is warm, vibrant, and welcoming. They have long enjoyed hosting friends and family for intimate dinners, parties as well as hosting their daughter’s wedding on the property. Every year they also welcome the families of the Jeremiah Program to enjoy a day of apple picking, tractor rides,
face painting, food and fun.
Don’t miss the opportunity to have a unique food experience at a beautiful
location with wonderful people!
Provided by Tiffany and Sean of CHOOCHOO-ca-CHEW and Bleu Duck Kitchen.
You group of four will join Tiffany and Sean of CHOOCHOO-ca-CHEW for an immersive, hands-on JiaoZi（餃子）dumpling class focused on making everything completely from scratch in the event space of Bleu Duck Kitchen on Sunday, July 19 from 1:00 pm – 3:00 pm. Guests will learn the full process of dumpling-making — from kneading fresh dough, to rolling dumpling wrappers, making juice-bursting dumpling fillings, mastering classic folding techniques, and cooking dumplings to perfection two ways. The class emphasizes thoughtfully sourced, high-quality ingredients — including local producers whenever possible — to ensure deeply flavorful,
well-balanced dumplings.
After learning the fundamentals, guests will practice rolling out wrappers, folding and shaping their own dumplings with guided instructions to refine technique and build confidence. After folding, we’ll enjoy boiled and pan-fried dumplings we’ve made with dipping sauces and two side dishes, while discussing the cultural context and
traditions behind each step.
Guests will leave with a full belly, a recipe card and a new skill they can repeat
over and over again.
