Just so you all can see what my hard work looked like when I was back in NYC in February. Hope you enjoy.

Pan Seared Sous Vide Pork Tenderloin with Macerated Blueberry and Black Pepper Port Syrup, French Black Lentil Pilaf, Wilted Brussel Sprouts, Pan Jus Lie and Crostini

A Few Variations on Seafood

,A Summer's Catch

Braised Baby Octopus

Cannelloni bean, pancetta, and roasted corn “hash”, chanterelles seared and basted with butter, thyme and fresh lemon zest

Steamed PEI Mussels

Braised celery hearts with leeks, garlic and white wine

Seared Day Boat Scallop Salad

Apricot and shaved fennel, with grilled radicchio and lemon verbena broken vinaigrette

Trio of Oysters

Raw with fleur de sel and a barbera d’asti mignonette, smoked and floated in a light seafood and saffron infused broth, grilled and marinated baby purple artichokes fire-roasted tomato and red onion jam

Snapper

Skin on grilled on one side with pan fried parmigianno regianno polenta cake, and roasted paddy pan squash, rainbow micro greens

Sautéed Squid

With shallot, roasted garlic butter, confit roma tomato slices, tossed with calamareti pasta

Fisherman’s Stew

Mussels, clams, head on shrimp, rock lobster, and rockfish poached in a light yet spicy tomato broth, garnished with basil chiffonade

Arctic Char

Quickly smoked and then poached, broccolini with shaved garlic, parsnip and potato puree, cucumber hyssop gelee, beurre rouge

Tuna Carpaccio

Thinly sliced Ahi tuna, salad with micro greens and frisee, currants, broken blood orange vinaigrette, garnished with black sea salt, cracked black pepper, extra virgin olive oil, micro-planed macadamia

A Short-term Goal

"Just a quick hello to everyone, sorry I haven't updated in a few days I've been busy with other projects but I wanted to let you know how excited I am because I just came across a lovely picture...











And now it is my next quest to make this dish and then a variation on it, perhaps garganelle with a smattering of sun-dried tomatoes and red pepper flake in addition to the traditional carbonara sauce. Though this picture is even a variation, with the orechhiette and peas. Traditionally served with a spaghetti type of pasta, no vegetables. Just some type of pork (usually guanciale,) and lots of black pepper and of course the most beautiful temporary suspension of eggs and cheese in oil.


I imagine that will take a few practice runs for me to even get right... Can't wait!"

Back of the House Class Altered Menu

"As promised here is my altered version of my classes menu for my back of the house class...


Soup
Lentil Soup
with creme fraiche and fried carrot shavings

Entree
Grilled New York Strip
with a reduced veal stock and reduction, whipped potatoes with mascarpone and celery root puree, and roasted quartered brussels sprouts

Chicken Roulade
with a mushroom and cognac veloute, herbed risotto, and poached and marinated beet wedges

Carbonara
with papardelle, panchetta, and peas

Fish of the Day
TBD with starch and veg options from other entree options


As I mentioned before in my previous post, not everything on this menu needed changing nor could it have been changed. Such was my feeling about the dessert portion of the menu. I like the idea of both the items and they work with the rest of the menu. Let me know what you all think!"

Back of the House Class Current Menu

"I am almost done with school...

Currently I am finishing up my competancy class next week which culminates in a black basket 3 course meal for the final evening, similar to what contestants have to come up with on chopped. The difference is that we have one basket to create a soup/salad, an appetizer, and an entree and that each basket is different for each person and carries a geographical theme such as American, Latin, "Healthy", etc. After this class is over we move into our Back of the House/Front of the House class where we learn what it is like to "work" in a kitchen and "manage" a kitchen as well as what it is like to "work" as a server/FOH employee and "manage" the FOH. For this particular class there is a static menu for the students to work off and as each new chef starts to teach the class they are handed the most recent menu. Every so often the menu is changed however, this particular one has been in use for the last few months.

Friday night we were given the list of the 6 regional baskets that we might get as well as the Back of the House Menu. After looking it over briefly I asked my chef if it would be possible to make some suggestive changes to it as I didn't feel it was refined enough nor was it cohesive from course to course. Granted there are things on the menu that I feel should stay as we will all be asked to make some version of them throughout the course of our careers, but there were other things on there that just don't seem to fit. First I will provide you with the current menu as it stands with no revisions..."

Soup
Chicken and Corn Chowder

Salad
Caesar Salad - Tossed Tableside

Entrees
Grilled New York Strip
Sauce- Mushroom and Onion Red Wine Reduction with Reduced Veal Stock
Starch- Duchesse Potatoes
Vegetable- Sauteed Baby Spinach

Stuffed Chicken Roulades
Sauce- Chicken Veloute with Mushrooms
Starch- Sun-dried Tomato Risotto
Vegetable- Steamed baby carrots and sugar snap peas with a Sage Compound Butter

Fettuccini Alfredo with Roasted Vegetables
Vegetables- Eggplant, Squash, Peppers, Tomatoes, Mushrooms
Sauce- Alfredo

Fish of the Day - Options can include: sole, salmon, tilapia, tuna, shrimp, scallops, clams, mussels, sea bass, and calamari
Sauce- TBD
Starch- Kindly choose from one of the other entrees
Vegetable- Kindly choose from one of the other entrees

Dessert
Spiced Pear Upside-down Cake
with Vanilla Ice Cream
Chocolate Mousse
with Whipped Cream, Chopped Pistachios, and White Chocolate Curls

(Fresh Bread Made Daily)

Restaurant Review #1: Max Burger - West Hartford, Connecticut

"I can't remember exactly when I ate at Max Burger on LaSalle Rd in West Hartford Center; it had to be sometime in June though because I know I hadn't yet moved to the school's campus here in Hartford and I know that I went with my good friend and former classmate who still had a car at the time.

Needless to say I'm sure the weather was fine as we walked down the sidewalk toward a building that had already housed at least two other restaurants in the last ten or fifteen years. The most recent tenant that rented the space prior to Max Burger was a restaurant called Simmer which changed owners while still operating under the same name. Previously the building had been occupied by a great Argentinian restaurant called Azul which one of my chef instructors had opened back in the mid-late nineties. However it's life was short-lived and the space sat vacant for a year or more before the original owner/operator of Simmer decided to set up shop. In this review and all subsequent restaurant reviews you will the same formula used throughout to rate the various restaurants I will be writing about. Location will be the first issue, second will be the decor, third will be the service and lastly and most importantly will be the food.

Currently Max Burger sits at this corner of the street and quite honestly if he -Rich Rosenthal- can't make it in this delicate part of West Hartford Center then no one can. The problem with the location is that although it has decent foot traffic up near the corners of Farmington Avenue once you move down toward the opposite end of the street you find there to be less and less of it. Primarily you see vehicular traffic and unless it was already a destination business you will unforunately see it fail. Over the last ten plus years I have seen numerous clothiers, florists, framers, and other specialty stores open and then close their doors quite soon. Some of this has more recently been a direct result of the national and even local economy however we all have heard of over-saturation and quite frankly West Hartford Center is just about at it's limit. The selection of restaurants is varied enough at this point now however, the reason the other restaurants failed in that building is still a mystery to me. Maybe the community wasn't ready for Argentinian food as wonderful as it is or maybe Simmer was over-priced. Regardless though you have to look at the location of the building as a significant detriment to their success, (or contribution to failure.) However, Mr. Rosenthal has what I feel to be the right formula for opening, operating, and maintaining his restaurants at the level his customers have come to expect. And that I feel will be the key to his success in this particular spot where other's have ultimately failed.

Moving on to the decor of the building... From the outside you can clearly tell that he spared no expense in wanting to give the exterior a facelift and a personality all it's own. All of the Max Group restaurants have distinguishing elements that make them unique and the exterior of Max Burger is without exception. The lines are clean and sophisticated with dark matte black trim that asserts itself due to the wide framing of the windows and the overall exterior of the building is covered in a similar fashion. As you pass through the entrance you have a continuing theme throughout the dining room space. Basic, clean and yet still hinting at what you will be getting. This is not your grandparents steak, chop and burger restaurant. It is casually hip with nice white linens and big booths that allow you and your guest to feel comfortable. It is not overly elegant yet our server was a young lady who was ever-attentive and seemed excited when I asked for gruyere cheese on my kube beef burger. The atmosphere again wasn't stuffy, but it still seemed like the kind of place you could take people on a business lunch or a dinner meeting. Definitely someplace I would go with a group of friends but certainly not someplace I would take a date. On the walls you were able to see various pictoral diagrams of beef and their various cuts, origins, the types of cattle and other such novelties considering the type of restaurant that you were in. There also were the bleached skulls of the animals in question hanging around so that lended a nice dramatic effect.

Our waitress again was a polite and spunky young lady and if I remember correctly she had dirty blonde hair with the usual blonde highlights of some sort. She was friendly but not overly courteous which was good. Not the kind of person who makes your teeth hurt and leaves you wondering if it is possible to be that sickly sweet. She had an air of aloofness which is important yet she made an effort to connect. The service was basic however. And rightly so for the type of restaurant we were at. This is first and foremost a burger joint. Though money was spent on the decor and the interior design was clearly meant to reflect that as well, ultimately it breaks down to how will the service reflect on the type of food being served and vice versa. Our silverware wasn't changed between courses because we didn't have anything more than an entree for me and a salad for my friend and quite frankly at a burger restaurant I wouldn't want my silverware changed. My water glass of course was always full and the waitress was busy yet still had it in the back of her mind to come over and check on us every so often. Our meal was short due to a movie we were trying to catch so there wasn't the feeling as though they needed to turn over our table quickly which I enjoyed. All in all I'm sure we left her at least a 15% tip though for the most part I usually leave anywhere from 20-25% being that I am in the business myself.

Which brings me ultimately to the food. When I open my restaurant (whenever that happens) I of course would like to assume that it will not and should not be successful unless the food is great. And of the Max restaurants that I've been to the food was all very very good, and very well prepared so it would be natural to assume that the food here would be just as delicious. Now comes the hard part. Other than the fact that I remembered ordering a kube beef burger with gruyere cheese on it I can't really recall what else was on my plate. I imagine I had french fries that were hopefully freshly cut in house either to order or at least earlier in the morning. Beyond that I remember my friend ordered a Cobb salad of all things. She didn't really feel like eating so I can understand why she didn't touch much of it. I remember eating the entire burger there was no way with the money I had spent ($20+) on this type of beef burger that I wasn't going to eat the whole thing; I don't believe in taking food home unless you are at a chain restaurant. But I have to say that for what I paid and the fact that it is kube beef, I couldn't have really told you that it was. I ordered it mid-rare and I know it came out that way but realistically how am I the consumer (especially one who is educated in the culinary field) supposed to distinguish between a ground angus burger and a ground kube burger? The answer is it was next to impossible for me. Yes I'm sure there was a bit more delicate texture to the fat and the meat was probably juicier and a bit more "beefy" but ultimately I'd rather see that all their burgers are certified locally grown beef whether it is angus or not. Instead of trying to have a "novelty item" like kube beef on the menu all the time, maybe run it as a special during the summertime. All in all the food was delicious and my burger was cooked perfectly. The topping choices I'm sure were not over-done as a burger shouldn't have bells and whistles on it let alone lettuce and tomato.

Ultimately my feelings can be summed up as this: my salad should be separate from my hamburger. Thankfully their burgers do not come topped with the obligatory shredded iceburg or chopped romaine, tomato slice, pickle etc... Now comes the scoring. We have each category given a maximum rating of 10 out of 10 or a minimum rating of 0 out of 10, 10 being the best possible rating, above and beyond my own expecations and 0 meaning the were far inferior and extremely below my personal standards.


Location: 5

Although I know it is no fault of his own I give the restaurant a 5 for location just due to where it is. The bottomline is that Rich could have picked a better spot, but I think it works all in all.

Decor: 6

For the type of restaurant we are dealing with I think the decor was actually a bit overdone. I understand Mr. Rosenthal's desire to create a somewhat consistant theme that is upscale "fine" dining at all of his restaurants but I think he could even have relaxed it a bit more. It still to me felt like a place I needed to dress more nicely than usual.

Service: 6

Again, the service goes hand in hand with the decor and the food being served. It wasn't overdone but it could have been a bit more relaxed. Our waitress was not a flake but she wasn't overly attentive either.

Food: 6

I hate to say this but the food was a bit lacking compared to what I expected it to be. And even then I would have to say that my expectations weren't completely off the mark. If Rich wants to serve great food at all of his restaurants that is fine but do not try to dress something up that didn't start out that way. And for the price of what I am paying I should be getting a bigger burger or at least with more love put into it."



Location: 5
Decor: 6
Service: 6
Food: 6
__________
Total: 57.49%

Restaurants of Late

"Here are a few of the local and somewhat local restaurants that I have been to in the last few months. I plan to have at least a short review for each of them, unfortunately I do not feel I would be doing them justice by attempting to write a full-scale review as my impressions are not even immediate to the week I went to any of these places. For now a short description of the restaurant's service, food, decor, location, and when I visited them will be included in my abridged reviews. Here is a list of the restaurants I've been to in the last few months:

Max Burger - West Hartford, Connecticut
Counter Burger - West Hartford, Connecticut
Restaurant Bricco - West Hartford, Connecticut
Sel de la Terre - Boston, Massachussetts
Trumbull Kitchen - Hartford, Connecticut
New York Burger Company - NY, New York
Brio - NY, New York
Travertine - NY, New York
Counter Burger - West Hartford, Connecticut
Reuben's Deli - West Hartford, Connecticut


As you may or may not know I will be moving to Cape Cod in early May and I will be there until late November through Thanksgiving so I plan to spend the summer exploring truly coastal New England food as I feel it was meant to be made. I also hope to go/return to the following list of restaurants if and when I have time over the summer.

Travertine - NY, New York
Alto - NY, New York
Babbo - NY, New York
MESA Grill - NY, New York
Still River Cafe - Eastford, Connecticut
Max Downtown - Hartford, Connecticut
Feng Asian Bistro - Hartford, Connecticut
Firebox - Hartford, Connecticut
Carbone's Ristorante - Hartford, Connecticut
Bin 100 - Milford, Connecticut
Louis' Lunch - New Haven, Connecticut
Max's Oyster Bar - West Hartford, Connecticut
Shish Kebab House of Afghanistan - West Hartford, Connecticut
J. Gilbert's - Glastonbury, Connecticut
Polytechnic On20 - Hartford, Connecticut
Grist Mill Restaurant - Hartford, Connecticut


Over the next week I will be posting my own personal review of each of the restaurants I have been to in their own individual blogs starting with my visit to Max Burger."

A Thought on Food

"Sometimes I tend to forget how savory and comforting the food of Creole/Cajun region really is..."

I should probably elaborate on that idea... For lunch today in our school cafeteria we had a really great spread: chicken gumbo, pecan crusted chicken breast, (I would have preferred catfish,) shrimp remoulade and some po'boys that were absolutely delicious, among other things. And as I sat there enjoying my second helping of the remoulade I realized that although this was not your top-flight 5 star restaurant quality food there was something basic and so delicious about the gumbo and everything that I ate that it just sort of reached inside me and brought me back to when I was a kid and my mother would make goulash.

First you should know that I grew up in your typical WASP-y New England household where the food was definitely an improvement on the heavy and oftentimes out-of-a-can 1950's housewife style of cooking. My mother and father both worked fulltime when I was growing up and they still do so I have no idea how my mom found a way to cook dinner every night. She is really another testament to how hard everyone in my family works.

In either case, I wasn't exposed to exotic foods and until the age of 23 I never had anyone in my family with a strong culinary background that influenced me. I don't come from a long line of chefs although my father spent a portion of his youth working at a bakery and doing some short order work while he spent his summers surfing the Jersey Shore.

So it wasn't until here in culinary school where I really became aware of the different kinds of food that the world and even America has to offer.

Wait... let me rephrase. I have spent the last couple of years all but glued to the television whenever Alton Brown came on, or Bobby Flay, (although not so much lately,) and especially Tyler Florence. So it wasn't simply that I had no idea about global cuisine or New American Regional food I just didn't get the in-your-face hands-on approach that being in school has allowed me. The sights, the smells, the sounds all of these things cannot be truly represented by a plastic and glass glowing box no matter how hard I studied it. However, amidst all of these chefs and their great shows I occasionally "suffered" through Emeril and his over-the-top nonesense and sometimes poor display of culinary ability and talent. Even a few years ago when I had no practical hands-on knowledge of proper knife cuts and cooking techniques I could still tell that there was something just a bit "off" about this jovial guy who has a new catchphrase seemingly every week.

Now however I am able to look past the fact that his shows were, (and all of the shows on the FN for that matter,) are designed around the idea that over 70 percent of their target audience is stay-at-home mom's and people who are your traditional home-cooks, like my mother (or guys looking to branch out from the breakfast and grill.) I would have to say that less than 10 percent of the people who watch the Food Network are actually trained culinarians like me. And maybe another 15 percent are your self-labeled foodies. The other 5 percent are probably critics, true working chefs, and maybe a smattering of passerby channel surfing types with no real interest in food except for the fact that it keeps them alive.

Once I came to this realization it became easier for me to embrace the ideas that he promotes along with many of the other chefs on that channel. I will exclude a few people from my list: the Neely's, Rachel Ray, Sonny Anderson, Paula Dean, and Melissa D'Arabian to name a few. They all have their own place and each have helped the FN in their own way but I wouldn't look to them for the same level of knowledge that some of the other people could provide me with.

The basic premise of Emeril and his food whether he is making "Italian" or "Cajun/Creole" or some other attempt at fusion or regional cuisine is that when you are cooking you should always:

1) Have fun or find a way to make it fun
2) Taste what you are making as you are making it
3) Try something new
4) Buy as fresh as you can

If you stick to these three basic guidelines you will never in "essence" fail, (no pun intended.)

The bottomline is that if you aren't having fun when you are cooking there will be no love in your food.

And as much as I love fancy food and pretty plates the thing I love even more is when they taste great. How many times have we all been to that fancy restaurant downtown or on main street and had a decent looking plate or even a good looking plate only to dig in and be quite let down by what we're eating. Just because you are paying top dollar doesn't always mean it's going to be great. When we as chef's go out to eat you'd think we all want to go to the fanciest places but a lot of times a great greasy hamburger will do me just fine as long as I know that the people who are making it did it with love and had fun while they were making it.

You should always always always taste your food as you are making it.

It's as though you were trying to drive your car with your eyes closed. If you don't taste your food for seasoning and flavor as your making it you won't know what it's going to taste like or how to fix it. Similarly if you close your eyes and drive down the road you won't be able to see on-coming traffic or any obstacles in your way so the potential to crash is that much higher.

One of the biggest things for me when I am cooking or eating is to always try something new.

We all have our favorite meals at our most favorite restaurants that goes without saying, and there is nothing wrong with it either. But if you don't try something new you are limiting your palate and closing your mind off to new flavor combinations and ideas. Change is the spice of life and if we don't change then moreoften than not we become stagnant and (not to sound morbid) die. Food is as much a science as it is an art and look at some of the world's most creative and influential people. Picasso, Van Gogh, Frank Lloyd Wright, Davinci etc, none of these people would have gotten where they were if they didn't push the envelope. Who knows, you could be the next Thomas Keller...

You should buy the freshest and best possible food you can, as often as you can

Buying food at the grocery store once a week is no longer a viable option in my mind. For the money I want to spend I envision myself at the store no less than 4 times a week. And that's if I'm busy. Granted there are things I will freeze and even buy frozen because they are actually of higher quality when you are in a more landlocked position but all in all, produce and most meat I will gladly buy the day of. Because even if you buy it "fresh" at the grocery store it still probably is at least a day or two old. Hopefully not but especially if things are out of season or not grown within a 50 mile radius you are looking at a minimum of a 2 day age on some things. By buying food on a more frequent basis you are already bringing more flavor to the party because the nutrient value is that much higher. Think about it, a grocery store restocks and replenishes it's inventory almost everyday so why shouldn't you?

So to everyone out there who doesn't think it's possible to create really great food at home just remember, with a little creativity, great ingredients, and some basic knowledge the only thing that will limit you is the size of your kitchen table...

"Baby's" First Winter Menu

"After coming back from my New York City excursion two weeks ago I was feeling creatively inspired by all of the wonderful food I ate and cooked. This menu is not only a representation of that but also of my own personal commitment to and enjoyment of all things regarding "la cucina d'Italia...





So without anymore fuss here it is for everyone to see. And please feel free to provide me with any and all criticisms! I can only hope to return the favor someday, after all it is how we all grow as chefs!





And one more thing, the prices are totally made-up I only wish I had a restaurant to serve this food in or at least a kitchen to work out the details..."









Appetizers

Bruschetta Tasting…………………………………………………………………………………8
Tomato Relish, Roasted Shallot and Garlic Herb Puree, Pesto, Olive Tapenade

Peppered Beef Carpaccio………………………………………………………………………10
Arugula and Baby Spinach Salad

Tempura Beer Battered Chicken “Nuggets”……………………………………………...8
with Cherry Chocolate Stout Barbecue Sauce

Pumpkin Filled Squid-Ink Ravioli…………………………………………………………....6
Basil oil and crushed amarreto cookie

Plate of Cured Meats……………………………………………………………………………...9
Garnished with Sea Salt and Extra Virgin Olive oil

Warmed Marinated Olives…………………………………………………………………..….7
with Fresh Slices of Focaccia



First

Bone Marrow……………………………………………………………………………………....16
with Speck and Mango “Marmalade”

Roasted Garlic Soup………………………………………………………………………………12
with Korean Black Garlic Rubbed Crostini

French Onion Soup………………………………………………………………………………...12
Served with Thick Cut Baguette and Melted Gruyere

Butterhead Salad…………………………………………………….……………………………..14
Rice Wine Vinaigrette tossed with bleu cheese Crumbles and Bacon Lardons

Goat Cheese and Shaved Fennel Salad………………………………..…………………...14
Crusted with Macadamia Nuts served with an Apple Cider Vinaigrette and Frisee

Cardini’s Salad (with or without Chicken and Bacon)………………………….........14
Crisp Romaine with Housemade Cesar Dressing, Croutons and Parmagianno Reggiano




Second

Herb and Hazelnut Crusted Rack of Lamb with Lemon Butter Prawns………....30
Yukon Gold and Roasted Garlic Puree with an Arugula and Frisee Salad

Porcini and Spice Rubbed Loin of Venison with Butter Poached Lobster Tail…32
Sauteed Haricoverts and Ramps with Roasted Winter Vegetable Medley

Airline Duck Breast with Orange Zest, Nutmeg and Brown Sugar………………..26
Sauteed Cannellini Beans with Asparagus Tips Tossed with Garlic and Sage

Stuffed Breast of Cornish Hen with Calvados Pan Jus………………………………….27
Farro with Sauteed Yellow Beets

Pan-Seared Pork Tenderloin with Blueberry Black Pepper Port Reduction……28
Lentil and Speck Salad with Brussels Sprout Petals and Crostini

Oven-Roasted Filet of Grouper with Leek Broth………………………………………….26
Carrot Tendrils and Fried Black-eyed Peas



Pasta

Butternut Squash Ravioli…………………………………………….…………….……………….16
with Arugula Pesto, Crème Fraiche and Fried Sage

Barolo Wine Risotto………………………………………………………….…….………………....18
with Oven Roasted Porcinis and Cheese Crisps

Herbed Risotto with Oven Roasted Vegetables……….……………….…………………..17
Lemon Infused Olive Oil and Shaved Black Truffles

Risotto with Braised Duck……………………………………………….………….………………18
Radicchio, Baby Carrots, and Artichokes

Papardelle with Braised Beef Shoulder and Asparagus Tips…..………………………18
Cherry Tomatoes and Tomato Saffron Sauce

Garganelle with Brown Butter..………………….………………………….…………….………17
Baby Brussels Sprouts, Speck, and Morels

Orecchiette with Rapini……………………………….………………………………………………16
Sliced Turnips, Garlic, and Pancetta

Penne with Calamari Tentacles………………….…………………………………………………17
Marinara, Sliced Olives, Asparagus Tips

Pasta with Sauce (see server for details)……………………………………………………….14
Bolognese, Marinara, Alfredo, Butter, Olive Oil



Dessert

Cheese Plate………………………………………………………………………………………………..12
Assorted Italian Cheeses (See Server for Details)

Gelato Tasting…..………………………………………………………………………………………...10
Seasonal Sweet and Savory Gelato (See Server for Selection)

Saffron-Infused Panna Cotta………………………………………………………………………..12
with Fig Sauce

Zabaione……………………………………………………………………………………………………..11
Italian Custard made with Marsala wine, erved with Macerated Strawberries and Fresh Figs

Panforte……………………………………………………………………………………………………...10
Traditional Italian Fruit and Nut Spiced Cake

Tiramisu……………………………………………………………………………………………………..10
Lady Fingers Soaked in Espresso and Rum with whipped Mascarpone, Topped with Cocoa Powder

Montebianco………………………………………………………………………………………………..12
Espresso and Chocolate Roll-cake topped with Chestnut Cream and Powdered Sugar



Mangia!