July 23, 2018 - Your Garden to the Dinner Table

July 23, 2018 – Monday Evening – 6:00 p.m. – 8:30 p.m.

Chef Matt Chatfield

Your Garden to the Dinner Table

Well, it seems you might have planted a few extra plants this year and you aren’t sure what the heck you will do with all of those vegetables!  You’re not alone, I promise!  Tonight, we will explore new ideas, timeless classics with a twist and, reap the rewards of the bounty.  We will start off with a fresh salad with fresh beets, goat cheese and seasonal fruit.  Next, how about a simple Zucchini “Pasta” Alfredo that is gluten free.  For the main event tonight, we will enjoy a locally sourced Berkshire Pork Rack Chop with a spiced tomato jam (all those tomatoes!), sautéed green beans with pickled shallots and seasonal starch to accompany.   For dessert, something cool and refreshing, like, say, Homemade Ice Cream Sundaes with house made Hot Fudge!

July 23, 2018 - Your Garden to the Dinner Table
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  • Item #: 72318
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Price $65.00
Availability In-Stock