Jan 31st Swingshift Dinner with Robin Bashinsky

Swingshift had a great dinner on Saturday, Jan. 31st with Robin Bashinsky cooking. Dinner included three courses, each paired with a wine or cocktail. The first course was Cauliflower Soup with Worcestershire Shiitake Mushrooms and Brioche Breadcrumbs, paired with Rutherford Sauvignon Blanc. Second course was a great winter treat of Roasted Lamb Chop and Braised Lamb Shoulder on a base of Harissa with Fennel and Golden Beets. We finished off the dinner with Pistachio Ice Cream Sundae with ice cream made from our friends at Big Spoon Creamery.

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