The seminar was held on February 19, at Bacar Below, a fabulous bar downstairs from the popular South Beach restaurant Bacar. The menu consisted of a cheese display with an assortment of pates, charcuterie, and bread, and a variety of passed appetizers including mushroom tartlets, deviled quail eggs, and shrimp fritters.
The seminar was held on February 19, at Bacar Below, a fabulous bar downstairs from the popular South Beach restaurant Bacar. The menu consisted of a cheese display with an assortment of pates, charcuterie, and bread, and a variety of passed appetizers including mushroom tartlets, deviled quail eggs, and shrimp fritters.
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