French Onion Ricotta Pasta w/ Spring Vegetables & Parmesan Brodo
Spring Salad, Homemade Vinaigrette
Glass of Wine
Where: 122 Corson, an on-farm restaurant
https://www.sturdybirchmaine.com
When: Sunday July 13th from 3p.m. – 6p.m.
Cost: $100pp
Preregistration & payment required (limited to 8 participants)
Contact: Kat at (781)267-4490 text or ph. Email: quickstartchef@gmail.com
MAKE A RESERVATION June 28th – 6 p.m. Chef, Eddie LaMarre Appetizer: Spinach Garlic & 6 Cheese Ravioli w/ dried tomato olio Salad: Frisée Salad w/ house dressing Entree: Choices Pan Seared Sirloin Steak w/ garlic infused butter & herbs Or Crispy Roast 1/2 Duck w/ Thai ginger sauce Or Grilled Maine Atlantic Salmon w/saffron,…
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