The menu: PORK LOIN WITH A CRANBERRY PORT WINE REDUCTION. PROSCIUTTO WRAPPED ROASTED YUKONS. WARM SPINACH SALAD WITH GARLIC AND PINE NUTS. FIGS TWO WAYS: FLOATING DRUNKEN FIGS ATOP CREAM CHEESE/RICOTTA CUSTARD WITH HIMALAYAN SEA SALT, AND DRUNKEN FIG AND BLUE BERRY HAND PIES.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.