by: Jayne Ann Bugda, Valerie Tysanner
SAL MANTIONE FROM THE ALPINE DOWNTOWN EATERY IN WILKES-BARRE JOINS US IN THE KITCHEN TODAY TO MAKE HOMEMADE EGGPLANT PARMESAN & BREADED HADDOCK – PERFECT FOR A FRIDAY IN LENT.
570-825-0200ALPINE DOWNTOWN EATERY, WILKES-BARRE
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