During the week I (along with 4 other bloggers) had the privilege of enjoying a wonderful dinner with Chef Lou Bivona, co-founder (along with John Walsh) of the National Center for Missing & Exploited Children. We had dinner at Ponte's Restaurant in New York and were able to savor the wonderful flavors of the TavernDirect balsamic vinegars and olive oil (Chef Lou is the Managing Partner).
The salad above had been tossed in the Autumn Fig balsamic vinegar. It was delicious. I added a little of the Blackberry Ginger on the side too. Oh. My. Word. I highly recommend it. It was my absolute favorite and will become a staple in my kitchen
And this yummy dessert had the Summer Strawberry Balsamic Vinegar drizzled around it. Balsamic Vinegar on dessert. Something I had never even thought to try, but so, so good.
50 cents of every Tavern on the Green sauce, marinade, balsamic vinegar or flavored oil goes to the National Center for Missing & Exploited Children.
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