Join Chef Dave Bodi of Ferm and Fare for six courses of hyperseasonal inspired cuisine. Dinner will be presented in a conversation stimulating long table format. An optional wine pairing consisting of six thoughtfully chosen selections is also available. This pairing is highly suggested as part of the full experience. Wines by the glass will be offered day of.
For Tickets: HERE
"Garlic in Textures"
Green garlic custard , tomato broth, black garlic, toasted garlic confit, asparagus
Little Gray Farms escargots, cultured licorice root butter, herbs, purple spinach, foraged greens, maple blossoms
"50 Shades of Purple"
Beet gnocchi, ridicchio, purple cauliflower, herbs, truffle foam
Olive oil poached Sablefish, Agretti, Parmesan, alliums, citrus, fish fume, chicken chicharones
Charred octopus, burnt miso umami sauce, strawberry sofrito, citrus, endive, chive, puffed sorghum
"Sweets and Salts"
Fenugreek panna cotta, caviar, fermented dal crepe, salted butterscotch
*Gratuities are included in the ticket price
*Due to the nature of a menu that is procured from local farms the week of, the exact menu is subject to slight change. Any adjustments will be emailed to ticket holders the week before the dinner.
*All guests will be coursed at the same time and guests who arrive late will not receive any courses that they have missed. Any dietary restrictions should be stated when your tickets are purchased and we will do our best to accomodate those restrictions, but we offer no guarantees due to the innate nature of this special menu.