Join us every Wednesday night for our winter dinner series. Roots to River Farm supplies us all season with fantastic winter veggies (and sauerkraut!) that Ian and Shelley get crazy with. This is not a hands-on cooking class, but a sit-down 4 to 5 course dinner where we get to cook for you.
Variations on Deviled Eggs
Country Terrine with Lightly Picked Mushrooms
Delicata Squash Salad
Rack of Lamb with Parsnip Puree and Brussels Sprouts