We
celebrated the season of summer with the Taste of Smith Crossing. Our
Davis Knight, executive chef, made Pork Osso Bucco, Robert Snow, sous
chef, made Crab Cake Sliders, and Josh Osborne, sous chef made Apple’s
Foster.
We
would like to thank the executive chef from Villa St. Benedict, Jeremy
DeRango, for joining in our event and making Braised Short Ribs on
Johnny Cakes. The event was enjoyed by all who attended!
Kara Superczynski
Dining Manager
Smith Crossing
Smith Crossing
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