By Kelly A. Shue
THE ERICKSON TRIBUNE

During my five years writing for The Erickson Tribune, I have enjoyed many wonderful opportunities to sample the variety of menu items provided at Erickson’s campuses. Whether dining in one of the on-campus restaurants or attending an informational luncheon, I am always pleased by the creative and full-flavored entrees created by Erickson’s imaginative chefs.

As I sat down for the grand opening luncheon at Ashby Pond’s Blue Sky Restaurant, I was confident that I would soon enjoy another delicious meal. What I discovered was a meal that outweighed my already high expectations.

My curiosity was first piqued when the appetizer—a roasted pear and feta salad—arrived in front of me, served on fine china. Upon my first bite of the aromatic salad, I was greeted with the tangy mix of greens and savory feta accompanied by sweet roasted pears. The toasted almonds provided a playful crunch.

Sacrificing my waist line in the interest of Tribune readers, I then treated myself to both the carved beef tenderloin and the grilled salmon entrees. The herb-rubbed tenderloin was cooked to perfection and topped with a gourmet-style bordelaise sauce, which effortlessly brought out the essence of the herbs. A mix of tender duchess potatoes and steamed asparagus spears accompanied the tenderloin.

The grilled salmon was equally pleasing, arriving in front of me nestled on top of a delicate potato corn cake drizzled with red pepper coulis and surrounded by more asparagus spears.

Befitting the grandeur of the day, dessert consisted of a lemon and champagne sorbet duo. The full-bodied flavors packed a tangy punch while providing a satisfying completion to a truly delicious meal.

In the end, I left envious of the menu options Ashby Ponds community members will enjoy in the weeks and months ahead—but not before asking for an invite to Ashby Ponds’ next luncheon celebration.