Fresh Beet SaladGrilled Plums, Pickled Fennel, Pecan Crusted Chèvre
Mixx Restaurant & Bar
Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey
You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.