Join us for our spring dinner series. Roots to River Farm supplies us all season with fantastic winter veggies (and sauerkraut!) that Ian and Shelley get crazy with. This is not a hands-on cooking class, but a sit-down 4 to 5 course dinner where we get to cook for you. Dinner is BYOB.
Ramp and Asparagus Raviolo
Spring Lamb with Roasted Veggies and Red Wine Gastrique
Spring's First Salad with Local Cheese