by Kat Robinson
Janie Ginnochio sends in a special plate photo to share tonight:
One of the advantages of being married to a chef -- a birthday dinner (a couple of weeks late) of roasted lamb with roasted sweet potatoes, red onion and Rosemary and green beans sauteed with garlic and white wine with a cranberry bourbon Demi glacé. We had a 2001 Joseph swan Zinfandel with the meal. Billy graduated from Scottsdale Culinary Institute in May and is a chef instructor at Pulaski Tech.