Join us for our spring dinner series. We celebrate the meats and garden goods from our home base, Tullamore Farms and Roots to River Farm supplies us all season with fantastic veggies 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. Dinner is BYOB.
Goat Cheese Stuffed Zucchini Flowers
Fresh Egg and Ricotta Raviolo
Grilled Tullamore Meats with Herb Sauces