Shrimp Chips, Pan-Grilled Chicken Breast, Polenta, and Asparagus

I haven’t yet figured out how to stop working on the weekends. Hopefully someday I’ll learn. Dinner came super-early today (around 3:45 PM by my count) at Mauve, my hotel restaurant. The chicken was utterly perfect.

Author: Philip Arthur Moore

CEO at We Cobble. We build digital products for people.™

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