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