Chef Paul Barron, LLC
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Thurs., Jan. 30 6:30-8:30 Sold Out

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​Honeynut Squash Risotto with Bay Scallops & Brown Butter
 
Winter Citrus Salad
Pine nuts, Red Onion, Fennel, Green Olives
 
Braised Short Ribs of Beef
Puréed Golden Potatoes, Chanterelle Mushroom, Watercress
 
Pistachio Creme Brûlée with Mango
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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