A lunch meeting at Forno’s, the famous Spanish restaurant in Newark. A lot of good ideas hatched over a good meal.
Here, my Txangurro, with chopped scallops, shrimp and crab in a scallop shell.
Salmon!
Paella.
The room:
We’ll be back soon!
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
