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Saturday, April 6, 2013, 6:00-7:30pm
Prime Rib Dinner with Glorious Veggies

Christine Rudalevige - Chef Instructor, Writer

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A menu that will make both the meat eaters and the vegetarians at your table think you planned the meal around them.

  • Olive and Fig Tapenade Crostini
  • Simple Carrot Soup
  • Roasted Prime Rib with Horseradish Sauce
  • Earthy Marinated Mushrooms and Radishes
  • Medley of Roasted Potatoes with Zata’ar and Aleppo Pepper
  • Beet and Herb Salad
  • Chocolate Coconut Fondue

Christine Rudalevige
Date: Saturday, April 6, 2013 | Time: 6:00-7:30pm | Cost: $65.00 | Max Participants: 36




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