Come join us for our Annual Os”Core” Dinner/Dance/Awards Gala. If you’ve ever been a part of the Fusion Family or plan to be by attending our 2015 Open House, you’re invited. Tickets are $45.00 and dress to impress. This is your night to be Star and walk down the purple carpet. This year, we will host the event at Perona Farms in Andover NJ. Although the restaurant now resembles a Southern European Hacienda, the name “farms” remains, reminiscent of the days when Emil’s dairy farm, the old farmhouse full of boarders, and the gymnasium were everyday life at Perona Farms. The grounds are still spacious and meticulously landscaped, and guests still enjoy the stroll across Emil’s bridge to the little island on the lake. Perona Farms started in 1917 around the boardinghouse table. The food was good, the conversation lively, and the hosts hospitable. Nothing has changed except the size of the restaurant — family traditions remain. Billy Crystal and Neil Patrick Harris were overbooked for that evening. They really wanted to be here but they talked Bryan Crawford into being the host for the evening ☺ So, be ready for an evening full of fun, great food, great music, Our “OsCore” awards and dancing!! TICKETS: $45/per person Payment is due by November 7th. Please send a check, made payable to FUSION CORE to the following address: 10 Schwarz Blvd., Lake Hopatcong, NJ 07849 or you can pay on our website fusioncorenj. Buffet Dinner Starters Fresh Tossed Salad Fennel and apples with arugula, walnuts with lemon Dijon vinaigrette A honey and whole grain mustard dressing with baby spinach, sliced pears, almonds and crumbled goat cheese Spaghetti squash, dried cranberries and golden raisins tossed with roasted garlic sage vinaigrette Pumpkin fritter with a sage infused balsamic glaze Main Courses (Choose one or all) Winegrowers Chicken: Roasted and sliced tender breast of chicken, in a sauce of California rose, house-made chicken stock, mushrooms and applewood smoked bacon, finished with sour cream and scallions Steak Au Poivre: Grilled Black Angus steak, thinly sliced and draped with a sauce of butcher block cracked peppers, house-made demi-glace, heavy cream and French brandy Herb Crusted St. Peters Fish: Panko bread crumbs seasoned with oregano, parmesan cheese and parsley and served with a roasted red pepper coulis Campanelle Pasta Bolognese: Ground beef sautéed with onion, carrot and garlic, simmered in a light tomato sauce and tossed with petite bell shaped pasta All dinner served with Potato and Vegetables
Posted on: Sat, 18 Oct 2014 15:49:22 +0000
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