Valentine’s spread

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At Sac, we celebrate love, offering guests dinner and a show on Saturday nights, followed by a night in Pine Lodge and breakfast the next morning.

Here’s the menu:

Carved roast beef
Hungarian-spiced chicken
Mashed potatoes with butter and cream
Brussels sprouts with bacon
Roasted tomatoes, onions, peppers and squash
Asian salad with ginger-sesame dressing
Salt-and-pepper focaccia
Dessert table: Mocha pot au creme, peach melba, New York style cheesecake with mango puree, triple chocolate brownies.

And, because I don’t have enough pictures of her, this is Remi, my wingman from summer, now a manager for Chartwells at FMCC, who did a great job keeping the kitchen running Saturday.

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