Pastry chef, Gina DePalma of Babbo will demonstrate the art of making desserts for the restaurant and Micol Negrin, Executive Chef of Cucina Magazine will be serving dinner speialties and teaching us how to make Ricotta Gnocchi at the Italian Culinary Institute.
The menu
The menu for this evening will be provided by RESTAURANT NAME, and includes DRINKS and FOOD.
Participating restaurants
The restaurants this evening include:
Event Highlights
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The oldest United States chapter of the International Wine & Food Society (IW&FS).
