Verrill Farm chef Guida Ponte and owner Jennifer Verrill were among a talented team of six who cooked at a dinner at the James Beard House in New York City on Sat., April 28.
The menu, Portuguese Heritage Refined, was prepared by Ponte; Phyllis Kaplowitz and Anthony Manchuso from Bakers’ Best Catering; Judy Mattera, Sweet Solutions; consulting chef Maryanne Muller; and Verrill.
It was a delicious meal attended by 80 people and we’re proud of our local chefs for the honor to participate.
