A buffet lunch for the Los Altos Art Docents

23 March 2012

castelvetrano olives marinated with lemon, fennel seed, cayenne and bay

prosciutto and coppa

Eden’s chard and roasted cauliflower  toasts with green garlic, lemon and egg

potato, cabbage and chickpea soup with chile oil and Parmigiano Reggiano


bowls of strawberries

hazenut, pistachio and pine nut biscotti

Loida makes "ham flowers".


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