CS060912_75332_opt.jpeg
CS060912_75006_opt.jpeg
the veal tenderloin is wrapped in pancetta, tied with string, and sprinkled with fresh thyme before it’s seared over the stove
CS060912_75921_opt.jpeg
Chef Travis Sparks captivates the students’ attention
Italian roasted tomatoes, and fig jam and Gorgonzola on seeded cranberry crackers
CS060912_75617_opt.jpeg
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.
CS060912_75189_opt.jpeg
Frank offers a toast before the alfresco meal.
