The menu included a course of sautéed mushrooms and asparagus served in a brioche "box," which was "branded" with an ‘R,’ for Rowan. The five-course luncheon was prepared by Bold American Catering.
The menu included a course of sautéed mushrooms and asparagus served in a brioche "box," which was "branded" with an ‘R,’ for Rowan. The five-course luncheon was prepared by Bold American Catering.
© 2013 Condé Nast. All rights reserved
Use of this site constitutes acceptance of our User Agreement (effective 3/21/12) and Privacy Policy (effective 3/21/12).
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
