The weather could not have been more perfect for the event, as people gather we walked around the gardens and enjoyed the creative landscape and the buffalo.  Inside we shared stories and a glass of wine while Chef Jason and the staff were busy back in the kitchen preparing the 5-course meal.

Everyone enjoyed the live music that accompanied our meal as we started the meal with asparagus appetizers:

• Butternut squash chips with cream asparagus dip
• Bruschetta with grilled asparagus and hollandaise
• Tempura battered asparagus
• Seared asparagus wrapped in prosciutto

The second course was Pan Seared Filet of Sole atop Asparagus Bisque followed by Artichoke Asparagus Tart. The main course was Grilled Steak Flatbread Tacos with Grilled Asparagus Blood Orange Salsa.

And although Chef Jason thought an asparagus dessert was too much, we thought his choice of pie and ice cream was perfect.

Some friends brought out their guitars and began to play on the front porch as the sun set, making it hard to leave Circle S.  We all lingered long after the dinner was over soaking up to atmosphere at the beautiful ranch while we could.

Another guest says:  “We had a FANTASTIC night!!  The food, the music, the room….everything was wonderful.  I am so impressed with all the wonderful changes.  The garden’s and everything look just wonderful.  BRAVO to you, Mary and Jason

Peel and slice peaches and mix with ½ cup of sugar

Combine flour, 2 cups sugar, baking powder and incorporate buttermilk until consistency of thick batter. (may not be 4 cups of buttermilk)

Pour butter into bottom of 9 by 13 pan casserole dish.  Pour ¾ of batter in, place sliced peaches on top then top with remaining batter and sprinkle on remaining sugar.

Bake at 350 degrees for 1 hour or until crust forms and is firm.

Cool and Enjoy with Ice Cream.