My menu

As you may know I hosted an event which I cooked and baked for. Here is what I made! Notice that it is mostly all seasonal and local produce!! Thanks again to all of the people who donated to the Rhode Island Community Food Bank. Together we raised $3,010!! Also thanks to my sous chef-my dad!

Cheese Platter 
Saffron Arancini 
Bresaola Wrapped Figs and Mascarpone, Goat and Gorgonzola Cheese
Sausage, Fennel, Apple, Chestnut Stuffed Mushrooms

Cauliflower Soup with Pancetta 
Lentil Salad with Feta Cheese
Homemade Pumpkin Cavatelli with Butternut Squash, Wild Mushrooms and Pancetta in a Brown Butter Sage Sauce    
Baby Meatballs in a Meat Ragu with a Chiffonade of  Fresh Basil and Mozzarella and Pecorino Romano Cheese

My Homemade Candies with Homemade Carmel and Fleur de Sel
Maple Mousse

Hope you enjoy my seasonal menu,
Happy Eatings

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