Following its April meeting, the Malibu chapter of Daughters of the American Revolution and guests enjoyed a multi-course Colonial feast, researched and prepared by chapter members. The menu included pot roast and potato dumplings, corn tomato stew, assorted breads, grand salad, British deviled eggs, carrots with grapes, baked apple slices, syllabub and a taste of Duke of Norfolk rum punch. The culinary process spanned five days and was supervised by head chef Joanie Prather.
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