It’s hard to imagine a better job right out of culinary school (unless it was closer to home of course). Celina and the pastry chef make everything. The usual schedule: the boss creates a new recipe and they test it together. Then Celina makes the breads and desserts during the day and the boss does the plating up at dinner.
(What we shared: their signature Pretzels w/mustard dipping sauce; Chicken liver crostini w/pickled persimmons; Fried cardoons w/parmesan, sage and aioli; Roasted beets w/’two year’ avocado, grapefruit and watercress; Steamed local mussels w/roasted tomato, garlic, white wine, and grilled bread; Hand cut tagliatelle w/slow braised oxtail ragu, sweet onions, and parmesan)