As a Chef, recipes come to you in many forms such as tonight’s menu. Join Chef Pete as he explores different textures and flavors to create a memorable meal. Roasted Acorn Squash, Apple, and Grilled Chicken Soup (topped with crumbled bacon); Pork Tenderloin Stuffed with Mortadella Mousse, White-Balsamic-Fig Puree with Asiago Cheese; Roasted Garlic and Cheese Asparagus; Duchess Potatoes; Gianduja Entremet (layers of almond sponge cake, crunchy hazelnuts, and chocolate)
