Farm to Table: Spring has Sprung

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Date:
March 22, 2018
Time:
6:00 pm - 8:00 pm
Cost:
$45
Location:
Outdoor Kitchen

Join us in the Outdoor Kitchen for the third installment of the Farm to Table Dinner series featuring the Edible Garden’s freshest spring produce prepared by World Food Championship’s Chef Amy Freeze. Dinner will focus on in-season produce, and along with ingredients straight from our garden. Amy and her team will prepare a 4-course dinner, including dessert and refreshing Spring drinks.