Chef: Kevin Nelson. Menu: Creamy Crab Stuffed Mushrooms w/ Garlic Beurre Blanc; Sauteed Chicken Breast In A Sun-Dried Tomato Cream Sauce w/ Specially Seasoned Haricot Vert; Red Velvet Cake w/ Cream Cheese Icing. Price includes a bottle of wine per couple. Details: https://cookingatmillies.com/event/date-night-2-28/
