So recently we partnered with Nick Galvin over at Pizanos in Visalia and did a 3 course meal.
We started with an appetizer of Togarashi edimame. Pre-cooked and then put on a cast iron skillet and thrown in Pizanos woodfire oven.
Salad was a mixed green salad with a sesame vinaigrette.
Third course was my baby!! we did a pizza with kahlua style pork and 3 week old kimchi. Did I tell you I made the kimchi myself!
It was a cool evening and I was really happy to have been able to do it and I hope to do it again!
