Tess Kitchen: AN EVENING WITH CHEF BERNARD JANSSEN

Join our guest chef, Bernard Janssen,  as he makes

 Seared Branzino with sauce antiboise and sautéed spinach, Grilled Hanger Steak with eggplant cream, steam grilled asparagus, mushrooms andred wine reduction, and Florentine Chocolate Pear Pie with pine nuts vanilla ice cream and marsala syrup.

 

Cost $60.00

Alan Tangren

Tess’s Kitchen

115 Mill Street Grass Valley