Muscat Zabaglione with Winter Fruits
At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and fragrant zabaglione. Beautiful Desserts
November 1996
At the Gabriella Cafe in Santa Cruz, California, chef Jim Denevan uses Randall Grahm's Muscat to make his frothy and fragrant zabaglione. Beautiful Desserts