Whether it’s to celebrate a season, a culture, an ingredient, a spirited pairing, or simply a family night out, theme dinners give culinary staffs a chance to exercise their creativity and members to delight in something different.
Citrus Crab, Lobster, Mango and Avocado Tian with Cucumber Carpaccio
Submitted by Frank Priore, Executive Chef, Westmoreland Club, Wilkes-Barre, Pa.