Cioppino Night with Chef Alan
Friday, April 7, 7-9pm

This evening begins with a stuffed and roasted Portobello mushroom caps followed by a chopped Romaine salad topped with dried cherries and feta cheese. Chef Alan will demonstrate the techniques used to prepare the main entrée, a classic Cioppino Italian fish stew. A mix of clams, mussels, fish, shrimp and scallops (dependent on market availability) are the usual suspects in this fish stew. This is made in a tomato based broth made with Leaning Ladder’s San Marzano tomatoes. And of course what is a stew if not accompanied by Leaning Ladder’s fabulous French baguette.

$65.00 per person