A fine occasion at the Welcome Dinner at the Silverado Resort & Spa!
With a stellar gathering of fine chefs, we could not be more proud that Chef Jeffrey Jake prepared hors d'oeuvres with Hobbs'. The featured item was "Braised Hobbs’ Pork Belly with Spiced Pineapple Quince, Agrodulce Pomegranate Syrup".
And of course, that was just the beginning of a fine evening, on November 15, benefiting the Culinary Institute of America at Greystone.
Here's a bit of the menu offering:
