Team Members are, l-r: Lem Reina (entree), Ulfet Rlaph (appetizer), Jinene Faye Howard (alternator), and Elizabeth Freer (dessert). On the back row are Advisors Chef Kevin Mitchell and Chef Ward Morgan with Arts Institute team member Christopher Medlin (salad).
The menu: Berbere Spiced Snapper, Winter Salad, Poulet Saute a la Catalane, and Chevre Citrus Bavarian Cream.
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