Chef Paul Barron, LLC
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Fri., Nov. 9, 8:00-10:00 SOLD OUT

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Gnocchi with Beef Ragu
Mushrooms, Parmigiano

Roasted Cauliflower with Dates & Capers
Italian Parsley, Olive OIl

Serrano Ham-Wrapped Monk Fish
Chickpea & Swiss Chard Stew

Chocolate Fudge Cake
Luxardo-Soaked Cherries
Fresh Whipped Cream
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  • Home
  • Catering
  • Wine Dinner with Bob Feinn
  • Curated Products by Chef Paul Barron
  • In Home Dinner Parties
  • The Table
  • Cooking Classes
  • Gift Certificates
  • Contact
  • Careers