CheeseBlogger reporting in from the past weekend festivities. Both Keith Froggett of Scaramouche and Bruce Woods of Centro's had some form or another of seafood on the program. I can't really recall so much fish at the CheeseB actually. It does seem to prelude the changes that are burgeoning in the planning of CheeseB's expansion, as mentioned a few posts ago. I hear that there is an intent to have fish on the bill for sale in the near future. So, with that I serve you up some fish...in the form of pics of course below...
Executive Chef Keith Froggett, Scaramouche
Afrim Pristine sharing the stage with Executive Chef Bruce Woods(-R) of Centro Restaurant
prosciutto fig & mascarpone