Sardinian Seafood Paella—Clams, Mussels, Calamari, and Monkfish; Fregola (Cous Cous) Instead of rice. The Spaniards occupied Sardinia for 3 centuries, leaving a profound culinary influence. Inspirational cooking at the Chef’s Table; where else? Contact Colleen for Reservations: Cafecap@aol.com—10 to 15 guests. Jim Rua

public.jpeg