Springtime is perfect for getting fresh asparagus and lamb, as well as many other vegetables. Tonight’s menu is full of techniques that can be used in so many ways. Join Chef Pete as he creates a memorable meal. Asparagus with Mushroom, Asparagus Puree and Hollandaise Sauce; Wine-Vine Smoked Lamb Loin with Radicchio Marmalade; Seared Fennel; Polenta Tuiles with Olive and Lemon Tapenade; Decadent Chocolate and Peanut Butter Cake
