There's nothing Brando can't do!
Oh, how I love creating SundayFunday menus with Chef Brando. He loves to cook, and I love to dream and eat. Get this…Chef Brando made a gorgeous Porchetta.
He rolled it with rosemary, thyme, fennel seeds, black pepper and salt. Twined it and let it rest for close to 20 hours. Then into the oven it went for another 4. I demanded an end piece and luckily got it as others were clamoring for them as well.
And to top it off, a showstopping Baked Alaska. Both kids and adults were giddy with anticipation. The flaming meringue had everyone oohing and ahhing.
Chef Brando chose a refreshing raspberry sorbet with a creamy vanilla bean ice cream and flecks of frozen raspberries to top his yellow sponge cake. Seconds anyone? Leftover Heaven!