The broth is crab stock, vermouth, and saffron. Sauteed cabbage, carrots, spinach, garlic, and celery leaves were added to the earthy garbanzos. For good measure we added a garlic rubbed toasted baguette, a pretty side salad, and a bottle of bubbly.
A great in home date night.
More Graze Catering news. I am a guest instructor at the community college culinary program for the winter quarter. I teach two courses. A lecture class about the food industry as a whole and a five hour block making stocks, soups, and sauces. It should be fun.