Spring Menu Series 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 white asparagus poached in court bouillon with French butter and Pous Pied salt, ramp and King Oyster mushroom “Napoleons”, Maine crabmeat crepes with Lion’s Mane mushrooms and ramp pesto, and finish with a roast rack of spring lamb with homemade ramp noodles.

Complimentary bubbles will be poured. This is a BYOB event so bring some fresh wines with you. This event will be held in the Creative Arts Space.