Chef John Nucci and his Sous Chef George join us from The Willows Restaurant.
The first recipe is a California Crab Dip served with freshly baked Pita Chips. Doesn't that look great!
It is better than it looks! The crew looks on while the pork is being prepared.
The second course served is a Roasted Chicken Mango Salad. What an interesting combination of flavors!
It is time for the Savannah Pork Loin.
The pork topping is cooked down.
...and the finished product!
The evening ends with Fresh Fruit in a Champagne Sauvignon.
Isn't the presentation beautiful?