Experience a dinner created with recipes from Chef Joe’s well-loved recipe book. 

In the early eighties when I realized that cooking would be my passion and choice in life, I started a recipe book. These recipes were from my experiences in the food world of traveling and visiting different restaurants, wineries, etc. I worked on the weights and amounts of ingredients in each recipe until I came up with the right blend of ingredients. I will have my book there for you to take notes if you would like. (Good luck with my handwriting!!) I will give out the recipes for tonight’s dinner. 

Tonight we will start with Spanish ham and tomato garlic bread, then roast cod with red wine sauce, Guinea hen with pancetta rosemary and orange and finish with a Sauternes and olive oil cake with macerated berries. Complimentary Cabernet Franc from the Loire Valley will be poured.

This is a BYOB event and reds and whites from the Loire Valley are recommended.