For our monthly reserve dinner at Villa St. Benedict, Chef Jeremy
Derango created a menu inspired by sea food. All five courses featured
fresh fish, crab, and lobster. Local produce from Green Earth Institute
and our very own green house on property. The
twelve residents were very pleased with the dinner and we are
already receiving reservations for next month.
A special thanks to
Katie Kunkel, Liz Blume and Nicki Beckus for all of their hard work in
making the dinner extra special.
Jeremy Derango |
Executive Chef |
Villa St. Benedict
