When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!), and the above pear and frangipane tart, topped with a prune-armagnac ice cream.
View more images from Bloomfield's event.
When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!), and the above pear and frangipane tart, topped with a prune-armagnac ice cream.
View more images from Bloomfield's event.
