Today Mary Ann talks about her lunch today at Copelands. Lunch included the shrimp cakes with tasso cream sauce, and the penthouse salad. She shares further details on her recent trip to California and Colorado. Including a day trip to Solvang, California and brunch at https://www.coastrange.restaurant/menu
To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/
No transcript available.
POWERED BY BLUBRRY
