“Upon walking onto the garden guests were greeted by cheerful J-crew gingham shirt clad NoMI staff offering up a glass of wine, specialty cocktail or appetizer; those barbecued rosemary skewered U-10* shrimp were so delicious and juicy it only took two bites for them to disappear in my mouth(yum!). Chef Adam Noffsinger manned the Jamón ibérico station where he sliced thin succulent pieces of the meat and also managed to give a lesson on it’s origin and how FDA regulations kept this deliciousness from coming stateside in the past.”
