Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This winter we’re dreaming of the Italian Alps, and celebrating the holidays with the ingredients this region is known for — alpine cheeses, fresh pasta, mushrooms, and polenta. Pricing includes a wine pairing with each savory course, and tea or coffee with dessert.

Cauliflower arancini with herby caper aioli
Fresh-baked focaccia with mortadella, whipped fontina, and pistachio lemon relish

Butternut squash and ricotta agnolotti
Parmesan brodo with chanterelle mushrooms

Confit rabbit with taggiasca olives, cippolini onions, fennel, and Arneis broth
Polenta toma Piedmontese

Chicory salad with chioggia beets, winter citrus, chestnut breadcrumbs, and herbs
Blood orange vinaigrette

Cinnamon and honey-roasted pears with espresso caramel
Whipped mascarpone and candied hazelnuts

The pescatarian menu will include no mortadella on the focaccia and roasted black cod in place of the rabbit.

The vegetarian menu will include no mortadella on the focaccia and roasted pumpkin and hedgehog mushrooms in place of the rabbit.

The gluten-free menu will include gluten free crackers in place of the focaccia and gluten-free pasta in place of the agnolotti.