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.
Peach & Tomato Gazpacho
Handmade Square Spaghetti with Cherry Tomatoes and Corn
Slow-Cooked Pork Belly with Peach Compote
Just Picked Salad
Lemon Verbena Panna Cotta with Peaches