Following a long day of meetings and planning for the remainder of 2018, the FSG team enjoyed a little R&R at the hands of Chef John Bogan at the Lake Geneva School of Cooking.

The team was greeted with some sparkling wine and delicious parmigiano popovers to start the evening. We then enjoyed a meal of potato crusted salmon fillets, grilled ceasar salad with italian sausage, filet mignon and topped off with a kahlua espresso brownie! Hearts and bellies were indeed full!


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