Chef Joe Rees, co-owner of The Strand, charmed and inspired at November’s Chef Night. Roasted root veggies and kale salad with warm shallot dressing and seasoned pecans were a delicious highlight. The baked grouper with white wine & butter sauce were the perfect pairing and the lemon-thyme dessert bar, sent over by Mrs. Rees, was the final hit of the evening.
Our patience paid of last week as we harvested and ate our first pineapple from the Culinary Garden. Sweet and Juicy, This little guy really packed a refreshing punch on a hot an humid morning.