|
| The volunteer kitchen staff works hard dishing-up the courses served at the
Budda-Box Gourmet Dinner Fund-raiser. |
|
|
|
The volunteer waitstaff serves the dinner guests a six course gourmet dinner,
starting out with plated appetizers. |
|
|
|
The waitstaff pours wine before the first course is served. |
|
|
|
Getting ready to serve the intermezzo course of
Citrus Italian Ice with Asti Supumante Spritz,
before the entree course is served. |
|
|
|
Chef Evan Topel of Café Underwood,
steps out of the kitchen to receive a thank-you
for another delicious gourmet dinner. |
|
|
|
Page 2 
