Sale e Pepe Executive Chef Alberto Varetto served succulent, delicately marinated Jumbo Shrimp atop a mound of Mesclun over Fresh Tomato Carpaccio drizzled with light vinaigrette to the luncheon guests at the Tarpon Club Olive Oil Tasting.

Photo by JENINE C. OUILLETTE

Sale e Pepe Executive Chef Alberto Varetto served succulent, delicately marinated Jumbo Shrimp atop a mound of Mesclun over Fresh Tomato Carpaccio drizzled with light vinaigrette to the luncheon guests at the Tarpon Club Olive Oil Tasting.

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