Join us for our spring dinner series. We celebrate the meats and garden goods from our home base, Tullamore Farms and Roots to River Farm supplies us all season with fantastic veggies 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.
Several Middle-Eastern Salads
Authentic Lamb and Vegetable Couscous
Long-Form Steamed Semolina
Baklava with Clementine Sorbet