Chef Dean Neff, formerly of Pinpoint Restaurant, is returning to complete the 2019 Summer session! We have missed him as his busy schedule required him to take a little time away from class presentation. The menu for the evening:
Socca with summer vegetable pisto, charred pepper romesco, fennel and garlic confit, eggplant, and yogurt.
Wilmington Paella with butterbeans, clams, brown shrimp, braised octopus, and crisp spiced okra.
Summer Fruit Gazpacho melon, fig, and peach with toasted almonds, and fried milk.