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 dinner, featuring all the ingredients we’re excited about. This season we’re taking inspiration from the forests and fields of the Pacific Northwest, with a Spring Foragers Feast! Pricing includes a wine or nonalcoholic drink pairing with each savory course, and tea or coffee with dessert.

Crispy fiddleheads with wild garlic aioli and porcini salt
Mussel and morel escabeche on toast with spring herbs

Grilled carrots with nettle salsa verde
Wildflower honey-whipped yogurt and smoked almonds

Whole roasted duck with huckleberry sauce
Green garlic and sea bean pancakes
Smashed peas with radish and mint
Sauteed wild mushrooms with hazelnut oil

Asparagus and shaved sugar snap peas with preserved lemon-sorrel vinaigrette
Duck lardons, pecorino, and miners lettuce

Rhubarb mousse with honey graham cake
Candied ginger and rhubarb syrup

The vegetarian option will include stuffed morel mushrooms in place of the roasted duck and no duck lardons with the salad.

The pescatarian option will include pan-seared trout in place of the roasted duck and no duck lardons with the salad.

The gluten-free version will include gluten-free crackers in place of the toast and chickpea pancakes in place of the green garlic pancakes.