Meet Chef Patrick from The Grog, a long time favorite restaurant and staple of Newburyport. Taste and learn about creative menu development as he shares three sumptuous small plates featuring seasonal ingredients:
First Course: Shrimp and Scallop Ceviche
Newburyport scallops, shrimp, fennel, lime, blood orange and carrot habanero sauce.
Second Course: Sacchettini
Pasta purses stuffed with ricotta and sauteed spring garlic. Served with an almond and arugula pesto.
Third Course: Baked Rhubarb Crunch
With warm Zabaglione.
Wine will also be provided.
Tickets are $50 per person
Call us at 978-462-7700 or visit us at Port Plums & Newburyport Olive Oil to purchase tickets.