Chef Sam Wickham / April 3, 2019 / 6:00 PM - 8:30 PM / $75
Come ring in the spring season by cooking a farm to table menu chocked full of the best of this season's harvest. Local farmer and Chef Sam Wickham will guide you through poaching an egg for your first course to compliment the first of spring's greens. Learn how to cook the crispiest duck breast and how to work with a fleeting spring ingredient: ramps! You'll learn about seasonality and how to take advantage of these ingredients while they're here. Lyonnaise Salad featuring Spring Flush Orange-Yolk Poached Eggs and Spring Greens, Crispy Duck Breast with Spring Ramp Chimichurri, Sauteed Spring Carrots and Shiitake Mushrooms and Quick-Pickled Radishes. This menu will be paired with wine.