Cucina Italiana

Chevon wowed us not only with her amazingly creamy and flavorful polenta (her secret ingredient was beer), but also with some pyrotechnics as she made creme brulee.

Chevon’s menu:
Spring mix salad with fig-infused balsamic vinaigrette and goat cheese
Tagliatelle with artichokes, patty pan squash, shallots, fresh herbs, and garlic
Soft polenta with goat cheese and ratatouille
Vanilla creme brulee

This time we finally took photos before eating, and Kristy even got some action shots.

Polenta and ratatouille

Creme brulee

Babu loves creme brulee!

Babu and Creme Brulee

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