Our Pepper’s team did one outstanding job this evening for the medical staff of St. Vincent hospital. It was awards night and 300 plus guests had a ball with a very busy casino night, many awards etc.

The cuisine by Chef Paul & the gang blew everyone away. The Zoot Suit Chef’s ( it was a roasring 20’s theme) carved up brined coffee crusted turkey tenderloin, while the seafood chef’s offered up lobster, scallop & shrimp ceviche, shrimp cocktail shooters and the hit of the evening, mushroom dusted diver scallops, set on a vanilla bean scented parsnit puree with carrot juice gastrique, beet frizzies and micro radish sprouts. They did me proud and the display work was off the charts. Next yeart will be tough to beat