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 (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. Dinner is BYOB.
Pork Belly al Asador with Italian Salsa Verde
Pasta with Liver Ragu
Fresh-Picked Garden Salad
Sorrel Panna Cotta