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Saturday night supper club with guest Chef Jessica
Sat, Apr 20
|Midland
Arugula Apricot Salad with Capers, Toasted Almonds and Goat Cheese; White Balsamic Vinaigrette Herb Crusted Pork Tenderloin, Parmesan Risotto, Charred Asparagus, Pea Shoots, Citrus Glaze Spiced Poached Pears, Oat Crumble, Coconut Cream, Salted Caramel
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