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Executive Chef Ray Arpke adds four drops of lavender absolute into honey -
Brown-rice flour and buckwheat blini with stone crab and pink-grapefruit-infused aioli -
Arpke plates the grilled shrimp and diver scallops on top of cumin-scented polenta with saffron butter sauce. "Presentation is always important," he says. -
Attendees Lori Dickert and Susan Pinzino
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- May
27 Youth in Service - A Memorial Day Outdoor Concert
5:00 pm - 7:00 pm - Jun
1 Cat Depot Book Signing and Story Time
11:30 am - 1:30 pm - Jul
4 "Gloria Musicae Celebrates America"
4:00 pm - 6:00 pm - Sep
19 Steel Magnolias
7:30 pm
