Maestro niccolo di francesco was elevated to the Laurel on April 19, 2003. To celebrate I was asked to cook some nibbly food for his vigil. I decided to make a soltie for the table.
				One major charge in his device is a bunch of grapes. So I made a bunch out of Marzipan. They looked more purple in person.
		Here is the table. Small but tasty.