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 season we’re celebrating the incredible bounty of our local farmers for a color-filled spring feast! Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Oil-poached salmon toast with whipped garlic, sunflower shoots, and lemon

Fried squash blossoms with ricotta, parmesan, and sage pine nut relish

Grilled summer squash with butter bean hummus, nigella, and preserved lemon

Asparagus tart with caramelized cream

Thyme, pickled green garlic, and arugula

Hot-smoked chicken with spicy apricot glaze

Bluebird Grain Farm emmer, celery and radish slaw with creme fraiche

Carrots with marinated spring onions, Sumac, and Sesame

English pea salsa verde, medjool dates, and almonds

Brown butter cornmeal pound cake

Roasted strawberry rhubarb compote and bay-scented whipped cream

The vegetarian menu will include oil-poached mushroom toast with whipped garlic, sunflower shoots, and lemon to replace the salmon toast, and hot-smoked crispy Island Spring tofu to replace the chicken.

The pescatarian menu will include hot-smoked crispy Island Spring tofu to replace the chicken.

The gluten-free menu will include oil-poached salmon cracker with whipped garlic, sunflower shoots, and lemon to replace the toast, roasted asparagus with caramelized cream, thyme, pickled green garlic, and arugula,to replace the tart, and roasted strawberry rhubarb fool with bay-scented whipped cream to replace the pound cake.