Spring Menu Series Night 3 with Chef Joe Cizynski

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 ramp and Berkshire Pho, pasta with white asparagus, uni butter sauce and caviar, smoked veal sweetbreads with a maitake mushroom sauce in puff pastry, and finish with grilled lamb tenderloin kebabs on ramp pesto with pickled beech mushrooms.

Complimentary bubbles will be served. This is a BYOB event so bring some fresh reds and whites. This event will take place in the Creative Arts Space.