A group of us went - me, Chef, my assistant Jackie, sous chef Brad Cecchi, extern Randy, and our PR angel Sarah Essary. Jackie and I made over 1,500 mini Ginger Guinness Cakes with Caramel-Braised Pears and Guinness Sauce to go along with gallons of Chef's Butternut Squash Soup. We all had a lot of fun handing out samples and meeting everyone who stopped by our table. It was a great party and we look forward to doing it again next year!
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