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FFAC Spring Dinner

We hope you will be able to join us for FFAC's annual Spring Dinner!

This will be an intimate evening, with a chance to mingle with other like-minded advocates, enjoy hors d'oeuvres and a three-course meal from renowned Chef Barry Horton, and learn the latest updates about FFAC's work.


Hors d'oeuvres: Lemon Peppercorn Cashew Chevre on a Baguette, Avocado Sushi, Tofu Satay served with Peanut Sauce

Soup: Oyster Mushroom Chowder

Entree: Choice of Tofu Scallopini, Seared Jackfruit and Polenta with Beet Bolognese

Dessert: Choice of Salted Caramel Cheesecake, Chocolate Parfait

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