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 spread, featuring all the ingredients we’re excited about. This winter join us for our favorite annual tradition: a New England Crab Supper. We’ll cover the table in newspaper and serve up piles of local Dungeness Crab and potatoes with all the sauces you could want. Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Johnny Cakes with Maple-Braised Greens and Paprika
Pork, Apple, and Sage Meatballs with Cranberry Glaze
Clam and Bacon Fritters with Herby Sour Cream and Pickled Kumquats

Celery Root Soup
Black Pepper Popover, Bacon, and Tarragon Oil

Cracked Dungeness Crab and Garlicky Griddled Shrimp
Roasted Fingerling Potatoes with Sea Salt and House-Made Beer Vinegar
Drawn Butter, Homemade Cocktail Sauce, and Lemons

Butter Lettuce with Grapefruit and Fennel
Orange-Hazelnut Dressing

Maple Walnut Trifle
Toasted Walnut Cake with Maple Mousse and Candied Walnuts

The vegetarian version will include winter squash fritters to replace the clam and bacon fritters; mushroom, apple, and sage “meatballs” to replace the pork meatballs; no bacon with the celery root soup; and hearts of palm cakes to replace the crab.

The pescatarian version will include winter squash fritters to replace the clam and bacon fritters; mushroom, apple, and sage “meatballs” to replace the pork meatballs; and no bacon with the celery root soup.

The gluten-free version will include gluten-free crackers to replace the johnny cakes, no popover with the celery root soup, and maple mousse with candied walnuts and sea salt for dessert.