Under a crescent slice of the moon we dined on local food perfectly prepared and seasoned. The kitchen bustled under chef David's guidance and every once and awhile we even broke out in dance. A collaborative effort created a delicious memorable meal: aioli toast with fava beans and shiitake mushrooms, broccoli rabe with lemon and shaved young garlic, nutty wild rice with roasted carrots and olives, fresh lettuce tossed in the simplest of dressings. We raised glasses and celebrated our hosts joyful new union.
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