Jack MacMurray loves to combine ingredients and seasonings for extraordinary flavors in every dish. Enjoy roasted butternut squash bisque served with blue crab toast points, warm grilled zucchini roulades with Boursin and arugula, tender veal piccata served with scalloped potatoes and tarragon heirloom carrots, plus caramel apple pie.
Wed, Oct 13, 6:30 pm to 9 pm