- March 1st, 2017
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course by course:
The first course was Italian mac n cheese. Making pasta from scratch for 50 people = a whole lot of flour & eggs!
Mussels in a seafood, fennel & tomato broth.
Porchetta with potato pave.
Potato pave up close! Who doesn’t like getting up close and personal with potato?
S’mores pana cotta,complete with house made graham crackers.
The menu included local fennel, tomatoes, potato & pork, along with our own house made mostardo di frutta.
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