Here is the menu:
- olives and spanish cheeses to start, along with Smuttynose sampler beers
- Grilled Flatbread with garlic oil, zucchini, sieved egg, and parmesan
- Salad of Boston lettuce, Satur Farms arugula, watercress, Golden Earthworm stonefruit, toasted hazelnuts, and shaved piave
- Wheat Berry salad
- Chicken grilled two ways
- Grilled halved rosemary potatoes
- Carvel Ice Cream Cake
1/2 yellow onion, chopped
8 leftover potatoes, sliced into bits of your size preference
In a cast iron skillet, heat oil.
Add onion, and cook until translucent.
Add potato bits, salt, pepper, rosemary.
Cook on medium to high heat, stirring occasionally, until potatoes are crisp on the outside, and nice and hot and delish on the inside.