Meal 1: White bean and vegetable soup. Served with corn bread and drizzled with basque pepper honey.
Meal 2: Grilled veggie phyllo cups with a roasted pepper compound butter. Served with cheesy potato and kale gratin.
Salad: Mixed green salad with buttermilk ranch dressing, spicy pickled red onions, and toasted walnuts.
November 15 @ 00:00
00:00 — 01:00 (1h)