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.
This weeks menu:
Duck terrine with red wine glazed shallots
Roots to River Braised Salsify and baby arugula with truffle vinaigrette
Beer Braised Griggson Farms Orange and Coriander Chicken Breasts with mashed potatoes
Lemon Crostata with Ground Fennel