Gabriella Cafe. Lunch for four. After we ordered, our host Paul Cocking came by
with a few small plates for us to try until our halibut and opal basil salads, kampachi crudo, and gnocchi Bolognese arrived.
Olives in oil with a branch of thyme. Chef Brad Briske’s fresh pickles – cippolinis, Armenian cucumbers and celery(r.). Beautiful food that tasted as good as……
Dear Christina,
I invite you to come to Lindencroft Farm and see where Gabriella Cafe is getting all the specialty produce from. I am on a mission to get more people growing and selling vegetables. It’s a beautiful life.
Linda
831-206-7126