Fundraising Dinner at Newport's Hotel Viking Benefits American Cancer Society

NEWPORT, R.I. - Sept. 17, 2013 - PRLog -- One Bellevue, the restaurant at Hotel Viking, has answered the American Cancer Society’s call to help raise funds and awareness during their “Making Strides Against Breast Cancer” effort. On September 27 from 6pm until 10pm, One Bellevue will offer a very special set menu for $36 per person plus tax and gratuity. Reservations are suggested and can be booked by calling (401) 848-4824.    “Our employees are involved in the community and we have a team that is participating in the upcoming October 6 Making Strides Against Breast Cancer walk,” stated Marlen Scalzi, Director of Sales and Marketing at Hotel Viking, “We put together the special fundraising dinner and our culinary team loved the idea. They got very creative with the menu ensuring the pink theme was infused into several dishes.”     Executive Chef Kevin Thiele along with Chef de Cuisine Chad Hart, have created a special menu featuring mouthwatering dishes like Salmon & Brie Wrapped in Puff Pastry with a “Pink” Cherry Butter Sauce or the Parmesan and Dijon Encrusted Roasted Cod with Rhode Island Mushroom Risotto, Shaved Asparagus Salad and a “Pink” Candy Cane Beet Gastrique.    The dining rooms and all-day lounge at One Bellevue are welcoming, yet sophisticated. The two main dining areas, the Salon and Garden Room, seat 60 and 40 people respectively; and One Bellevue Lounge accommodates 45 people at the bar, on cushy brown leather club chairs, and couches, and at small tables for two or more.     Hotel Viking is a 30-minute drive from TJ Green Airport (27 miles) in Providence and the Providence Train Station, and is driving distance from Boston (70 miles) and New York City (170 miles). For information, please contact Hotel Viking 401-847-3300 or visit online at www.hotelviking.com.     # # #    MAKING STRIDES AGAINST BREAST CANCER  FUNDRAISING DINNER    One Bellevue at Hotel Viking  September 27, 2013, 6pm until 10 pm  $36 PER PERSON plus tax and gratuity  Reservations suggested 401-848-4824    FIRST COURSE   Salmon and Brie Wrapped in Puff Pastry with a “Pink” Cherry Butter Sauce   or   Mixed Green Salad with Endive Spears, Roasted Macadamia Nut, Chevre Cheese and a “Pink” Raspberry Vinaigrette    ENTRÉE COURSE  Archer Angus Filet Mignon (8-ounce) served with a little “Pink” inside, Pancetta Whipped Potatoes, Rainbow Swiss Chard and Port Wine Demi    or   Parmesan and Dijon Encrusted Roasted Cod with Rhode Island Mushroom Risotto, Shaved Asparagus Salad and a “Pink” Candy Cane Beet Gastrique    or   Roasted Half Chicken with Herbed Fingerling Potatoes, “Pink” Sea Salted Baby Spinach and Pinot Noir Reduction    DESSERT COURSE  Strawberry Grand Marnier Cakes with “Pink” Ribbon Garnish and Strawberry Ice Cream    50% OF THE PROCEEDS GO TO  Making Strides Against Breast Cancer - A Special Program from the American Cancer Society

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