Tonight’s meal by Chef Bill Sr. began with an antipasto of crudites including stuff olives from the Glen Mills Fresh Market olive bar and celery stuffed with whitefish salad. The main course was monkfish baked in a paprika sauce with sides of cottage cheese and egg noodles, and cole slaw.
The monkfish, whitefish salad and cole slaw came from Hill’s Seafood in Media.
The wine was a Nederburg chenin blanc from South Africa.
Delicious!
Hi Bill Sr., When are you opening your
restaurant? I want to be first in line. You can call it Bill’s Place.