Chef Paul Barron, LLC
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Fri., Nov. 2, 8:00-10:00 SOLD OUT

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​Butternut Squash Risotto
Sage, Parmigiano, Balsamic Vinegar
 
Peekytoe Crab
Shaved Celeriac & Green Apple, Currants, Black Truffle Dressing
 
Braised Beef Short Ribs
Baby Carrots, Snow Peas, Potato Gnocchi
Natural Jus
 
Caramelized Banana Ricotta Tart
Bourbon Caramel 
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  • Home
  • Catering
  • Spring Wine Dinner featuring Bob Feinn
  • Curated Products by Chef Paul Barron
  • In Home Dinner Parties
  • The Table
  • Cooking Classes
  • Gift Certificates
  • Contact
  • Careers