And plate after plate of paella, pasta, and prime rib made the rounds. Last year, area restaurants provided samples, which left some attendees hungry. It seems event organizers took notice -- this time around, Thierry's Catering handled the grub, which was plentiful if not that diverse. The best executed dish was a simple vegetable penne with artichokes, arugula, and mushrooms that was light and fresh. And a creamy seafood pasta of mussels, fish, calamari, and peas in béchamel sauce proved heavy but delicious. See some photo highlights after the cut.
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