Chef Cheryl Topitsch

Ready for the Easter dinner....

And last, but certainly not least, Vanilla Bean Creme Brûlée.

A main course of spiced pork tenderloin with a blackberry mustard sauce over roasted root vegetables with green beans followed ....

The second course was an Arugula salad topped with shaved Parmesan, sliced pears and crispy pancetta in a light lemon vinaigrette.

Asparagus Tartlet with Gruyere and Parmesan was the first course for tonight's dinner party.