Taste of the Nation at Harry's Savoy « Food Bank of Delaware
Each course is prepared by a different chef. “We look for exciting, innovative chefs who are making a name for themselves,” says Banks, who serves as the event’s host. “We want to offer the guests an exciting blend of cooking styles and surprising ingredients.” … “Springtime” dessert, thin layers of a pistachio cake with lemon mousse and touches of raspberry and vanilla (Robert Bennett). Wine: Selaks Ice Wine, a 2006 Gewurztraminer/Riesling from New Zealand. …
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