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We are now over a month into spring and the bounty of spring food is in high gear. Over the next 3 weeks we will enjoy white asparagus from Landes France, wild ramps from Tennessee and Ohio, wild mushrooms from the Pacific Northwest, spring lamb from Colorado along with fiddlehead ferns, morels and more.
Tonight we will start with wild mushroom consommé with white asparagus and ramp dumplings, white asparagus wrapped in smoked salmon with caper berry sauce, spring lamb crepinettes with a fiddlehead fern salad and ramp vinaigrette and finish with grilled bison burger seared ramps and morels with a white asparagus and blue cheese sauce.
Complimentary bubbles will be poured. This is a BYOB event so bring some fresh whites and reds. This event will take place in the Creative Arts Space.