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 join us for our favorite annual tradition: a New England Crab Supper. The format is familiar: we’ll wrap the table in newspaper and get our hands dirty cracking into piles of local Dungeness crab, with all the sides you could want. What’s new this year are flavors like lemongrass, coconut, and Lao sausage, courtesy of chefs Joe Bayley and Soy Dara. Pricing includes a wine pairing with each savory course, and tea or coffee with dessert.

Sweet Corn Fritters with Scallions and Lime Creme Fraiche
Stuffed Manila Clams with Longanisa, Sweet Peppers, and Lemon

Chili-Glazed Roasted Winter Squash with Coconut-Braised Greens
Pepita, Breadcrumb, and Coconut Crumble

Coconut-Steamed Dungeness Crab with Lao Sausage, Fennel, and Celery
Garlic Rice
Crispy Smashed Fingerling Potatoes in Coconut Vinegar
Whipped Lemongrass Butter

Grilled Cabbage with Spicy Cashews and Sesame Lime Dressing

Banana Upside-Down Cake with Salty Ginger Butterscotch Sauce
Maple Sour Cream Whip

The pescatarian menu will include no longanisa with the clams and no Lao sausage with the crab.

The gluten-free menu will include no bread crumbs with the winter squash and coconut rice pudding with ginger butterscotch bananas for dessert.

There is no vegetarian option for this dinner.