We're taking our new tapas concept to the Connecticut Wine Festival in Goshen this weekend to a crowd of several thousand and this is our biggest stage yet.
We've even come up with a Chef's special just for the event - Max's Mushroom Quesadilla, a tattie that consists of wine, cheese, and locally sourced golden oyster mushrooms, topped with a spicy pear salsa.
We hope you can join us for this festive occasion!
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