I'm hosting a Farm to Table dinner with Nikiforos Vaimakis featuring and artist conversation with Tamara Ramos.
Reservations for this very special 4 course meal and artist talk are very limited. There are only 25 seats available so get your tickets now.
FIRST COURSE: Crispy beets atop finely chopped kale with lemon-tahini sauce and black sesame seeds. Served with Spumante Secco
SECOND COURSE: Quinoa patties of sweet potatoes, leeks, and mushroom served with an avocado-Greek yogurt dip. Served with Chambourcin
THIRD COURSE: Roasted lamb with orange, honey, and Mediterranean herbs, served with oven-baked potatoes sprinkled with sea salt and rosemary. Served with Sangiovese.
FOURTH COURSE: Flourless mosaic 'cake' of chestnut, dark chocolate, and red port served with a drizzle of homemade red wine reduction sauce and whipped cream. Served with Porto Rosso.