For starters we made potato pancakes on which we put brussel sprouts that had been roasted in the oven with small, torn pieces of dry aged (preserved meat) bresola sliced thin from Spanelli’s Italian Market. We drank the cider we’d made earlier in the year.
Pat made a borscht soup and brought beer from the craft brewery next door to their place.
Steuart seared some scallops that we served with a lemony shrimp sauce.
The dessert was a delicious chocolate bundt cake that Gitte made.
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