Part one of a year-long dinner series featuring food exclusivley from our region. Chef David, owner/chef of Seasons Restaurant, graduated from Le Cordon Bleu Cooking School and has worked at some of the top restaurants such as Bona Terra, Pittsburgh and The French Laundry in Napa Valley. He will be preparing a highly seasonal menu using only ingredients from our region. This series will be held twice per season as to demonstrate the ever-evolving nature of being a chef that abides strictly to cooking seasonally and locally. Chef David and his team work endlessly to find the best products, create relationships with farmers, and discover techniques, and to draw upon the past to create a truly unique dining experience. You are able to experience this unique style of cooking by attending this dinner series.
Here is the menu for the evening:
Cold smoked venison tartar with herb salad, truffles, and cream
Root vegetable rissotto with local cheese, cured egg, and housemade bacon
Beet tartlet with pickled beets, horshradish cream, dill, and red onion marmalade
Grassfed ribeye with potato puree, herb and potato crust, abd wild mushrooms
Poached apple crisp with oat granola, apple caramel, and maple ice cream
*This class is BYOB
*This is a demonstration class
*If class is cancelled due insufficient registration, you may switch to another class or receive a full refund. Classes with less than 12 people will be cancelled.
*We reserve the right to make changes to the menu, if needed.