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.
Tullamore Farms Grass-Fed Tartar
Fresh Egg and Ricotta Raviolo
Japanese Turnip Tart Tatin with Just-Picked Lettuces