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Food lovers gathered around the long table as Giorgadze served hors d'oeuvres prepared with sweet roasted cherry tomatoes over goat cheese crostini, fresh pea pesto and salmon croquettas.
For the main course, patrons dined on proscuitto-wrapped chicken breast, oven-roasted rosemary potatoes, grilled eggplant and zucchini with pesto and quinoa salad with fresh peas and corn.
Lemon ricotta blueberry tea cake with whipped cream and blueberry coulis concluded the meal.
Giorgadze moved to Ridgefield from the Republic of Georgia a few years ago and established her private chef and catering business, Georgiancook.
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