|Chef Vito Bardaro|
Not too early to start thinking about a New Year’s Eve dinner menu. This time I asked Chef Vito Bardaro of Mise En Place for suggestions…
He suggested that as an apperitivo I start off with a raw seafood salad with shrimp and prawns, zeppoline, and salmon tartine. Then I should move on to lobster in a sweet and sour sauce as an appetizer.
|spaghetti with clams and fresh tomatoes|
Time for dessert. Stick with tradition…struffoli, rococo, and panettone!
Happy New Year!