Fine Dining on the Fourth

We tend to get rolling seriously for the hot days this week end. Schedule as follows:

Tonight, the celebrated grill-smoked salmon along with chicken and local-farm pork chop and local fresh tomatoes (also grill roasted) and salads for guests.

Tomorrow, we Eat Art.

Monday, steamed lobstah made with critters from Hook & Co.

I’m more than ready …

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