Bailey-Boushay House Chef’s Dinner 2015

Here’s a photo of the dish prepared by Le Pichet chef de cuisine Jack Spiess and Café Presse chef de Cuisine Dre Neeley for last night’s Bailey-Boushay House Chef’s Dinner 2015.

Smokes sablefish profiterole with apple, cabbage and lemon fresh cheese.

We are always thrilled to be apart of this great event to support the important work of the Bailey-Boushay house.