the veal tenderloin is wrapped in pancetta, tied with string, and sprinkled with fresh thyme before it’s seared over the stove
Chef Travis Sparks captivates the students’ attention
Italian roasted tomatoes, and fig jam and Gorgonzola on seeded cranberry crackers
Before class begins, supper club attendees converse over cool glasses of prosecco paired with tempting appetizers
Gaye and Frank Luaces invite foodies to their farmhouse-turned-inn for culinary courses.
the arugula salad made with grilled nectarines and prosciutto.
Frank offers a toast before the alfresco meal.