spaghetti, alliums, tomato, smoked bass, parsley



  • Setaro spaghetti from Buon Italia, tossed with a sauce of sautéed chopped shallots from Phillips Farm and garlic from Berried Treasures, plum tomatoes from Norwich Meadows Farm and dried chiles added and cooked for a few minutes, followed by chopped parsley from Paffenroth Gardens which was cooked still more briefly, then finally a healthy amount of flaked smoked Striped Bass from Blue Moon Fish added to the mix
  • the wine was a Spanish sparkling, a Penedes from Terrunos, German Gilabert Cava Brut Nature Reserva