Wild Rosé Night: 1st Course

Dishes, , Leave a comment

American Hackleback Caviar

Heirloom Hoecakes | Silken Tofu | Benne Seed

Maple | Scallion

Paired with: Taittinger Prestige (Reims, Champagne, France)

Wild Rosé Night: 2nd Course

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Made in the Philippines | Currently living in the Sunshine State | Cat Mom | Married to a Chef | Pastry Enthusiast

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