Cooking At The Perfect Caper
with Chef Jeanie Roland
April 1, 2003


Schedule of Events
Wine & Hors D'oeuvres
Welcome
Introductions
Cooking Begins


Jeanie to Demonstrate:
Kalamata & Herb Focaccia
Cioppino with Saffron Roulle
Orange Cake


Starter
kalamata & herb focaccia
fresh spring mix with avocado-tomato vinaigrette


Main Course
cioppino


Dessert
orange cake




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