Tasty Decisions
Creating a delicious meal for Playing Under the Stars
One of the best parts of my job is working with Mark Gaimster from Il Fiasco on an awesome menu for the Museum's annual Playing Under the Stars.
This year Mark and executive chef Dan Hutchinson are totally outdoing themselves.
Ceviche, scallops and green garlic tarts are the plan for cocktail hour. The dinner menu is still being tweaked but so far it's looking great: fresh, local produce, comforting osso bucco, homemade shortbread cookies with lavender cream for dessert.
I can't wait to taste their offerings and make the final decisions in the next few weeks!
This year Mark and executive chef Dan Hutchinson are totally outdoing themselves.
Ceviche, scallops and green garlic tarts are the plan for cocktail hour. The dinner menu is still being tweaked but so far it's looking great: fresh, local produce, comforting osso bucco, homemade shortbread cookies with lavender cream for dessert.
I can't wait to taste their offerings and make the final decisions in the next few weeks!