— Torre (@torredavy) March 10, 2016
After lunch, we regrouped and stuffed a chicken with herbs, carrots, garlic, and roasted other vegetables to make a lovely roast chicken. Our morning was filled with fried chicken, and our afternoon with the smell of fresh vegetables roasting with the chicken. The afternoon was filled with prep and planning for the much-anticipated symposium on Saturday. The chefs will switch to baking tomorrow for a dessert filled day.
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