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.
Bay Scallops with Marinated Shiitake Mushrooms and Parsley Foam
Cider Braised Pork Belly with Celery Root Puree
Morteau Sausage with Bone Broth
Roots to River Hoop House Greens with Local Cheeses
Sticky Toffee Pudding with Caramel Ice Cream