Tuscan Style Braise Pork with a Polenta crusts, Sourdough Boule, Salad with marinated heirloom beefsteak tomato, shredded carrots, shallots and parsley, my mom had brought a cheese board for appetizers and a ginger pound cake for dessert that we served with creme fraiche and sauteed Colorado peaches, green and black figs, and raspberries, i served a rosé by Luberon... Yum! Everyone was a part of the clean plate club!
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